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
Preheat oven to 200°C (fan-forced) or 220°C (conventional).
Prepare pita bases:
Place wholegrain mini pita pockets flat on a lined baking tray. Optionally, spray lightly with olive oil for a crisper base.Spread the BBQ sauce:
Spoon smokey BBQ sauce evenly over each pita round.Layer your toppings:
Add baby spinach, shredded chicken, roast pumpkin, sliced onion, and cherry tomatoes to each pizza.Top with cheese:
Sprinkle generously with shredded cheese.Bake for 10–12 minutes, or until cheese is melted and golden, and pitas are crisp around the edges.
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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