Succulent chicken breast and fresh peppers: simple and delicious in equal measure.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 12 minutes
    • Italian

    Tortilla Chicken Pizzas

    Recipe Information

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    380g The Pantry Strong Plain Flour

    7g sachet The Pantry Dried Yeast

    1 tsp Salt

    1 tsp The Pantry Caster Sugar

    20ml Solesta Olive Oil

    250ml Warm Water

    100ml Cucina Passata

    10g Specially Selected Pesto Genovese

    280g (125g drained) Cucina Mozzarella Cheese

    50g The Cheese Emporium Grated Cheddar Cheese

    Black Pepper

    ½ Green Pepper

    ½ Red Pepper

    2 Ashfield Farm Chicken Breasts

    A little extra Solesta Olive Oil


    Turn the oven onto its highest setting.

    Thinly slice the chicken breast into strips. Then, heat the oil in a frying pan and sauté the strips for a couple of minutes until just cooked. 

    In a bowl, mix the passata and pesto, then season with some black pepper. Finely, slice the peppers and chop up the drained mozzarella. 

    Put the tortillas onto a flat baking sheet and spread with the passata mix. Then, sprinkle over the mozzarella and peppers and divide the chicken strips between them. Lastly, sprinkle over the grated cheddar. 

    Bake in the oven for 6 minutes, until the bases are crisp, and serve immediately.

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