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Recipe by Chef Michael Williams
Michael Williams

Pesto Chicken Pizza

  • PREP 15 mins
  • COOK 10 mins
  • READY IN 25 mins

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.

Ingredients

Directions

  1. 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.
  2. Now add the spinach, feta and olive oil in the immersion blender vessel and puree until smooth.
  3. Spread a little of the pesto on the bean stuffed roti.
  4. 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.
  5. Cut into 6’s and dig in!

Variations

Any pizza toppings work with this method. Have at it and make your favourite pizza.

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