Make the switch to our slim and satisfying bocconcini beauty instead! That’s amore!
1 Bazaar Wholemeal Pita Pocket
Olive oil cooking spray
70g skinless chicken breast fillet, trimmed of fat
1 Tbsp no-added-salt tomato puree
1 Tbsp finely shredded basil
1 thin slice prosciutto, torn
100g cherry tomatoes, halved
20g bocconcini, torn
25g (1 cup) baby rocket leaves
1/2 cup small basil leaves
5g shaved parmesan
Preheat oven to 200°C (fan-forced). Line a small oven tray with baking paper. Put pita pocket on tray.
2. Spray a small non-stick frying pan with cooking spray and heat over a medium heat. Add chicken and cook for 3 minutes on each side, or until almost cooked through. Transfer to a plate and thinly diagonally slice.
3. Combine tomato puree and basil, and spread mixture over pita pocket. Sprinkle over chicken and prosciutto, then half the tomato. Bake for 5 minutes. Top with bocconcini and cook for a further 5-7 minutes or until base is slightly crisp.
4. Put rocket, basil, parmesan and remaining tomato in a medium bowl and toss well to combine. Serve rocket salad with pizza.
Nutrition Info Per Serve 1732kJ, protein 34g, total fat 13.2g (sat. fat 5.6g), carbs 35g, fibre 8g, sodium 778mg. • Carb exchanges 2 1⁄3. • GI estimate medium.