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Substances

    • 2tsp olive oil
    • 1 garlic clove, crushed
    • 2tsp chopped contemporary rosemary
    • 300g chestnut mushrooms, cleaned
    • four wholemeal pittas
    • 4tbsp basil pesto
    • 1 massive courgette, halved and thinly sliced
    • 200g shredded cooked rooster breast
    • 180g roasted purple peppers from a jar in brine, sliced
    • 50g reduced-fat feta, crumbled
    • 60g child rocket

Methodology

  1. Warmth the oven to 190ºC/fan 170°C/gasoline 5. Line three baking trays with non-stick baking paper. Mix the olive oil, garlic and rosemary in a small bowl. Put the mushrooms on one of many ready trays and brush with the oil combination. Bake for 10–15 min till golden.
  2. Put 2 pittas on every of the two remaining trays. Unfold 1tbsp pesto over every pitta, then high with the courgettes, rooster, peppers, mushrooms and feta.
  3. Bake for 10–12 min till the pizzas are golden and crisp, swapping the trays spherical midway by the cooking time. Prime with the rocket to serve.