Quick Chicken Pizza

Quick Chicken Pizza
  • Prep: 10
  • Cook: 10 mins
  • Serves: 2


  • 1 23cm pizza base (dinner plate size)
  • 2 tbs no-added-salt tomato paste
  • 1 cup baby spinach leaves
  • 1/2 large red onion, finely chopped
  • 100 g cooked or BBQ chicken breast, thinly sliced
  • 1/2 red capsicum, seeded and diced
  • 6 large cherry tomatoes, halved
  • 1/2 cup reduced-fat mozzarella cheese, grated
  • basil leaves, to serve


  1. Preheat oven to 220ºC (200ºC fan-forced).
  2. Spread tomato paste evenly over pizza base. Top with spinach leaves, sliced onion, chicken, capsicum strips and cherry tomatoes. Sprinkle with cheese and place on a baking tray, pizza stone or wire rack.
  3. Bake for 5 minutes until cheese is melted then cover with foil to prevent burning. Bake for a further 5 minutes until base is crisp.
  4. Sprinkle with roughly torn basil leaves on top to serve. 
Use mini bases, pita or wholegrain English muffins for individual pizzas.


  • For a Mediterranean chicken pizza, add sundried tomatoes and marinated artichokes and eggplant. Go for the fat-free versions or drain well on a paper towel.

Nutrition information

per serving per 100g
Energy 2074 kJ 543 kJ
Protein 33 g 9 g
Fat, total 11 g 3 g
— saturated 5 g 1 g
Carbohydrate 61 g 16 g
— sugars 13 g 3 g
Fibre 7 g 2 g
Sodium 564 mg 148 mg

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