Name: Chicken, bocconcini and olive pizza
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 400 gram chicken breast fillets; 2 x 335g pizza bases; 1/2 cup (130ml) bottled tomato pasta sauce; 1/2 cup (75g) seeded black olives; 250 gram cherry tomatoes, halved; 210 gram cherry bocconcini, sliced thinly; 2 tablespoon basil pesto; 1/2 cup firmly packed fresh basil leaves

Ingredients

400 gram chicken breast fillets

2 x 335g pizza bases

1/2 cup (130ml) bottled tomato pasta sauce

1/2 cup (75g) seeded black olives

250 gram cherry tomatoes, halved

210 gram cherry bocconcini, sliced thinly

2 tablespoon basil pesto

1/2 cup firmly packed fresh basil leaves

Method

1.Preheat oven to 240°C (220°C fan-forced).

2.Cook chicken, uncovered, in heated oiled large frying pan until cooked through. Remove from pan; slice thinly.

3.Meanwhile, place pizza bases on oven trays; spread pasta cheese over bases.

4.Bake about 15 minutes or until bases are crisp. Drizzle pesto over pizzas, sprinkle with basil.

We used large, 25cm diameter, packaged pizza bases for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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