Crispy pitas with basil pesto, chicken and bubbling mozzarella

$10.78/serving$10.85at the cheapest of your stores this week · 7 ingredients on sale

Ingredients

• pita4 ea
• chicken breast250 g
• mozzarella cheese2 cups, grated
• basil leaves2 big handfuls
• parmesan cheese1/2 cup, grated
• olive oil1/4 cup
• garlic2 cloves
• cherry tomatohalf a pint

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, 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.

4Plate

• •Drizzle the last of the pesto over the pizzas.
• •Cut into wedges and serve hot.