Crispy pitas with basil pesto, chicken and mozzarella, plus an arugula side salad

$12.17/servingat the cheapest of your stores this week10 ingredients on sale

Ingredients

• pita4 ea
• chicken breast250 g
• mozzarella cheese2 cups, grated
• basil2 big handfuls
• parmesan cheese1/2 cup, grated
• olive oil5 tbsp
• garlic2 cloves
• cherry tomatohalf a pint
• arugula3 big handfuls
• lemon1 ea

Method

1Make the pesto

• •Heat the oven to 450F with a sheet pan inside.
• •Finely chop the basil and stir it with the parmesan, one minced clove of garlic, 4 tbsp of the olive oil and a pinch of salt.

2Cook the chicken

• •Cut the chicken breast into 1/2 inch pieces and season with salt.
• •Heat 1 tbsp oil in a pan over medium-high heat.
• •Cook the chicken 4 to 5 minutes with the remaining minced garlic until golden and cooked through.

3Build and bake

• •Spread most of the pesto thinly over the pitas.
• •Top with the mozzarella, chicken and halved cherry tomatoes.
• •Slide onto the hot sheet pan and bake 8 to 10 minutes until crisp-edged and bubbling.

4Dress the salad

• •Meanwhile, whisk the remaining 1 tbsp olive oil with a squeeze of lemon and a pinch of salt in a large bowl.
• •Add the arugula and toss to coat just before serving.

5Plate

• •Drizzle the last of the pesto over the pizzas.
• •Cut into wedges and serve hot.
• •Serve the arugula salad alongside.