Pesto Chicken Pizza

  • 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.



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