Wholegrain Mini Pita Pizzas with BBQ Chicken & Roast Pumpkin

Ingredients (Serves 4–6)

  • 1 pack MEB Wholegrain Mini Pita Pockets (approx. 6)

  • 1 cup cooked chicken, shredded or chopped

  • 1 cup roast pumpkin, diced and cooled

  • ½ cup cherry tomatoes, sliced

  • ½ cup baby spinach
  • ½ small red onion, thinly sliced

  • ½ cup smokey BBQ sauce

  • 1½ cups shredded cheese (mozzarella, tasty, or a blend)

  • Olive oil spray (optional)

  • Salt & pepper to taste


Instructions

  1. Preheat oven to 200°C (fan-forced) or 220°C (conventional).

  2. Prepare pita bases:
    Place wholegrain mini pita pockets flat on a lined baking tray. Optionally, spray lightly with olive oil for a crisper base.

  3. Spread the BBQ sauce:
    Spoon smokey BBQ sauce evenly over each pita round.

  4. Layer your toppings:
    Add baby spinach, shredded chickenroast pumpkinsliced onion, and cherry tomatoes to each pizza.

  5. Top with cheese:
    Sprinkle generously with shredded cheese.

  6. Bake for 10–12 minutes, or until cheese is melted and golden, and pitas are crisp around the edges.

  7. Serve warm.
    Optional: Garnish with fresh parsley or a drizzle of extra BBQ sauce.


Tips

  • Roast pumpkin ahead of time by cubing and baking with a little olive oil, salt, and pepper at 200°C for 25 minutes.

  • These mini pizzas are perfect for kids, lunches, or party platters.

  • Use leftover roast chicken or BBQ chicken for extra flavour.



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