Recipe by Chef Michael Williams
Pesto Chicken Pizza
- Prep time 15 mins
- Cook time 10 mins
- Ready in 25 mins
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This delicious pizza uses Indian Life Roti as the crust only they are doubled up with a spread of Amy’s refried beans in between.
- Start off by spreading the refried beans evenly on one of the roti. Place the second roti on top and place on a baking sheet.
- Now add the spinach, feta and olive oil in the immersion blender vessel and puree until smooth.
- Spread a little of the pesto on the bean stuffed roti.
- Top with chicken, sun-dried tomato and cheese and bake in a preheated 425º F for 10 minutes or until the cheese is melted and the roti is nicely toasted.
- Cut into 6’s and dig in!
Any pizza toppings work with this method. Have at it and make your favourite pizza.