Chicken and Roast Vegetable Pizza
Servings 8 slice
Ingredients
- 1.5 cup self raising flour, plus extra for dusting
- 1 cup greek yoghurt
- 2 tsp dried italian herbs
- 1/4 cup tomato paste or pizza sauce
- 1 tbsp olive oil
- 200 g chicken
- 50 g cream cheese
- 200 g cheddar cheese, grated
- 1 parsnip
- 1 courgette
- 1 onion
- 3 cloves garlic
Instructions
- Preheat oven or air fryer to 200C. Chop the parsnip, onion and courgette into approx 2cm cubes. Peel the garlic cloves and crush under the blade of a knife. Place all the vegetables onto an oven tray (or air fryer basket), drizzle with olive oil and season with salt and pepper. Stir to coat. Cook 15-20 minutes until nice and crispy.
- To make the pizza base: Mix the flour, greek yoghurt and dried herbs together until a sticky dough forms. Using extra flour, knead a few times on a clean chopping board or bench. Allow to sit 10 minutes then roll out onto a circle. Place on a lined baking tray or pizza tray and press out until at desired thickness
- Top with the tomato paste and half the grated cheddar cheese. Add the roast vegetables, more cheese and the chicken. Dot the cream cheese all over the top.
- Bake 18-22 minutes until the base has cooked through and toppings are golden
Nutrition
Carbohydrates: 67g | Protein: 42g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 112mg | Sodium: 448mg | Potassium: 454mg | Fiber: 3.5g | Calcium: 464mg | Iron: 1.2mg