Pizza with poached chicken, pineapple and red capsicum

Health services Workplaces & Tertiary education Sport & recreation

Allergen – contains gluten, dairy.

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g Main meal

Ingredients

Pizza base - 1 (Mission, 600 grams)

Tomato puree - 110 ml

Chicken breast - 700 grams (Poached, sliced)

Mixed herbs - ½ tsp. (Dried)

Pepper – black - ½ tsp. (Cracked)

Pineapple - 600 grams (Fresh, sliced thin)

Capsicum – red - 220 grams (x1) (Whole, sliced rings)

Spinach - 110 grams (Fresh)

Cheese – grated - 240 grams (Light)

Pizza base - 2 (Mission, 600 grams)

Tomato puree - 220 ml

Chicken breast - 1.4 kg (Poached, sliced)

Mixed herbs - 1 tsp. (Dried)

Pepper – black - 1 tsp. (Cracked)

Pineapple - 1.2 kg (Fresh, sliced thin)

Capsicum – red - 440 grams (x2) (Whole, sliced rings)

Spinach - 220 grams (Fresh)

Cheese – grated - 480 grams (Light)

Pizza base - 8 (Mission, 600 grams)

Tomato puree - 880 ml

Chicken breast - 4.5 kg (Poached, sliced)

Mixed herbs - 12 grams (Dried)

Pepper – black - 20 grams (Cracked)

Pineapple - 4.0 kg (Fresh, sliced thin)

Capsicum – red - 1.5 kg (x7) (Whole, sliced rings)

Spinach - 1.0 kg (Fresh)

Cheese – grated - 1.6 kg (Light)

Method

Pre heat the oven to 180oc.
Spread the pizza base evenly with the tomato puree, lay the sliced chicken breast across the base sprinkle with the mixed herbs and the pepper.
Lay the spinach over the chicken followed by the thin sliced pineapple and the red capsicum, finish off with the cheese.
Cook pizza for 15-20 minutes, serve hot, cut into smaller slices for hot finger food item or larger for a lunch dish.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.