Chicken, pumpkin & feta pesto pizza

• 550g Butternut pumpkin, peeled, deseeded, cut into 1.5cm pieces
• 2 tbs olive oil
• 4 chicken thigh fillets, excess fat trimmed
• 2 (about 220g each) plain bought pizza bases
• 150g Copperpot Basil with Cashews & Parmesan Chunky Dip
• 1 large roasted red capsicum, thickly sliced
• 150g soft feta, crumbled
• 40g (1/2 cup) finely grated parmesan

1. Preheat oven to 200°C. Place pumpkin on a baking tray. Drizzle over 1 1/2 tablespoons of oil. Season with salt and pepper. Bake for 15 minutes or until tender. Set aside to cool.
2. Meanwhile, preheat a chargrill on high. Brush the chicken with remaining oil. Season with salt and pepper. Cook on grill for 5 minutes each side or until charred and cooked through. Transfer to a plate. Set aside to cool slightly. Thickly slice.
3. Increase oven temperature to 240°C. Place pizza bases on 2 baking trays. Spread with the dip. Top with chicken, pumpkin and capsicum. Sprinkle with feta and parmesan.
4. Bake for 15-20 minutes or until the bases are crisp and the parmesan melts.

Chicken, caramelised onion & sweet potato pizza

• Olive oil spray
• 1 (about 200g) single chicken breast fillet, thinly sliced
• 4 brown onions, halved, thinly sliced
• 2 tbs brown sugar
• 125ml (1/2 cup) passata (tomato pasta sauce)
• 1 x 500g pkt rectangle Nervana fresh pizza bases
• 1 small (about 200g) orange sweet potato (kumara), peeled, thinly sliced
• 60g goat's cheese, crumbled
• 40g baby rocket leaves

1. Preheat oven to 220°C. Place 2 baking trays in the oven to heat.
2. Spray a large non-stick frying pan with olive oil spray to lightly grease. Heat over medium-low heat. Add the chicken and cook, stirring occasionally, for 2 minutes or until golden and just cooked through. Transfer to a plate. Add the onion to the pan and cook, stirring frequently, for 8-10 minutes or until soft and golden. Add the sugar and cook for 1 minute or until sugar dissolves.
3. Spread the passata evenly over the pizza bases. Scatter over the onion mixture. Top with the sweet potato, chicken and goat's cheese. Season with salt and pepper.
4. Remove the baking trays from oven and place the pizzas on top. Bake in oven, swapping trays halfway through cooking, for 15-20 minutes or until the potato is soft and the bases are crisp.
5. Top the pizzas with rocket and season with salt and pepper. Cut into slices and serve immediately.

Chicken & capsicum naan bread pizzas

• 2 tsp olive oil
• 1 small red onion, halved, thinly sliced
• 1 small red capsicum, deseeded, cut into thin strips
• 1 Woolworths Country-Style Roast Chicken, bones and skin removed
• 2 x 230g pkts garlic and coriander naan bread
• 120g (1/3 cup) mango chutney
• 2 tbs chopped fresh coriander, to serve
• 90g (1/3 cup) thick natural yoghurt, to serve

1. Preheat oven to 200°C. Heat the oil in a frying pan over medium heat. Add the onion and capsicum and cook, stirring, for 5 minutes or until the onion softens. Shred the meat from the chicken.
2. Divide naan between two baking trays. Spread with mango chutney. Top with chicken and onion mixture. Bake for 10 minutes or until crisp and golden.
3. Sprinkle the pizzas with coriander and top with a dollop of yoghurt. Serve.

Cajun chicken pizza

• 6 (about 180g each) chicken thigh fillets, cut into 2cm pieces
• 2 tbs Cajun or Creole seasoning
• 2 tsp olive oil
• 2 x 350g pkts Boboli original pizza crust
• 300g (3 cups) coarsely grated mozzarella
• 2 just-ripe mangoes, peeled, finely chopped
• 2 ripe avocados, halved, stones removed, peeled, finely chopped
• 1 red onion, halved, finely chopped
• 1/4 cup finely chopped fresh coriander
• 1 tbs fresh lime juice
• 1 fresh long red chilli, deseeded, finely chopped
• Baby rocket leaves, to serve

1. Preheat oven to 240°C. Combine the chicken and Cajun seasoning in a large bowl. Heat the oil in a large non-stick frying pan over high heat. Add one-third of the chicken and cook, stirring occasionally, for 3 minutes or until brown all over. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining chicken, reheating pan between batches.
2. Place pizza bases on 2 baking trays. Sprinkle pizza bases evenly with mozzarella and chicken. Bake in oven, swapping trays halfway through cooking, for 15 minutes or until golden brown.
3. Meanwhile, combine the mango, avocado, onion, coriander, lime juice and chilli in a medium bowl.
4. Sprinkle the pizzas with mango salsa and rocket leaves and cut into slices to serve.

BBQ chicken and mushroom pizza

• 1 quantity Basic pizza dough (see related recipe)
• 1/4 cup barbecue sauce
• 2/3 cup chopped cooked chicken
• 50g lean leg ham, chopped
• 4 button mushrooms, thinly sliced
• 1/2 cup grated reduced-fat mozzarella cheese

1. Make pizza dough. Roll dough out to form a 32cm square base. Place base on a greased baking tray. Preheat oven to 240°C/220°C fan-forced.
2. Spread base with barbecue sauce. Top with chicken, ham, mushrooms and cheese. Bake for 15 to 20 minutes or until base is crisp and cheese melted. Serve.

Chicken, broccoli & roasted capsicum pizza

• 1 red capsicum, halved, deseeded
• ProChef Olive Oil Spray
• 160g (2 cups) broccoli florets
• 2 tbs no-added-salt tomato paste
• 1 (about 100g) large wholemeal flatbread
• 200g cooked lean chicken breast, thinly sliced
• 125g (1/2 cup) fresh low-fat ricotta, crumbled
• Baby rocket leaves, to serve

1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the capsicum, skin-side up, on the tray. Spray with olive oil spray. Roast in oven for 20 minutes or until charred and blistered. Transfer to a sealable plastic bag and set aside for 10 minutes (this helps lift the skin). Peel the skin from capsicum and thinly slice the flesh.
2. Cook the broccoli in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Refresh under cold running water and drain.
3. Meanwhile, preheat a large baking tray in oven for 5 minutes.
4. Spread tomato paste over 1 side of the bread. Top with chicken, capsicum, broccoli and ricotta. Season with pepper.
5. Place pizza on the hot tray. Bake in oven for 10 minutes or until crisp. Cut into wedges. Serve with rocket.

Spicy chicken pizzettes

• 2 teaspoons olive oil
• 350g chicken breast mince
• 1 garlic clove, crushed
• 1 1/2 teaspoons Middle Eastern spice blend (see note)
• 3 green onions, sliced
• 1 red capsicum, deseeded, sliced
• 125g cherry tomatoes, halved
• 2 x 225g pkts 97% fat-free pizza bases
• 1/4 cup barbecue sauce
• 1/4 cup coriander leaves
• lemon wedges, to serve

1. Heat oil in a non-stick frying pan over medium-high heat. Add mince and garlic. Cook, breaking up mince with a wooden spoon, for 2 minutes or until light golden. Add spice blend, green onions and capsicum. Cook, stirring, for 1 minute. Remove from heat. Add tomatoes. Season with salt and pepper.
2. Preheat oven to 220°C. Place pizza bases on 2 baking trays and spread with barbecue sauce. Top with chicken mixture. Bake for 10 to 12 minutes, swapping trays after 6 minutes, or until bases are crisp. Top with coriander and serve with lemon.

Chicken, brie & spinach pizzas

• 70g (1/4 cup) wholegrain mustard
• 3 tsp honey
• 2 thin & crispy pizza bases, without sauce
• 200g shaved cooked chicken
• 100g brie cheese, thinly sliced
• 1 tbs sesame seeds
• 80g baby spinach leaves, washed, dried

1. Preheat oven to 220°C. Combine the mustard and honey in a small bowl and spread over the pizza bases.
2. Divide the chicken, brie and sesame seeds between the pizza bases.
3. Cook in preheated oven for 10-12 minutes or until the bases are golden and crisp, and the cheese is melted. Serve topped with the spinach leaves.

BBQ Chicken Pizza

BBQ Chicken Pieces
10 oz. boneless/skinless chicken breasts, cut into 3/4 inch cubes
1 Tbs. olive oil
2 Tbs. favorite BBQ sauce
For the Pizza:
1 recipe Thin Crust Dough
Cornmeal, semolina, or flour for handling
1/2 cup favorite BBQ sauce (a spicy−sweet sauce works best)
2 Tbs. shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8−inch pieces
2 Tbs. chopped fresh chopped fresh cilantro

To make BBQ Chicken:
In a large frying pan, cook the chicken in olive oil over medium−high heat until just cooked, 5 to 6 minutes. Do not overcook. Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with 2 Tbs. BBQ sauce; set aside in the refrigerator.

To make the pizza:

1. Place the pizza stone in the center of the oven and preheat to 500 degrees F. for one hour before cooking pizzas.
2. Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of the prepared dough within the rim.
3. Sprinkle 1 Tbs. smoked Gouda cheese over the sauce.
4. Cover with 3/4 cup shredded mozzarella.
5. Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces).
6. Place approximately 18 to 20 pieces of red onion over the surface.
7. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.
8. Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes.
9. When the pizza is cooked, carefully remove it from the oven; sprinkle 1 Tbs. cilantro over the hot surface.
10. Slice and serve.

Chicken Satay Pizza

4 oz Chicken Breat Fillit
80 ml Satay (peanut sauce)
1 tablespoon olive oil
Dough of your choice
3/4 oz bean sprouts
2 1/2 oz grated mozzarella cheese

1. Place a pizza brick, unglazed terracotta tile or baking sheet in the oven.
2. Preheat oven to 450F
3. Thinly slice the chicken and marinate in 1 tablespoon of the Satay sauce and the olive oil for at least 20 minutes.
4. On a floured surface, press out the pizza dough using your fingertips into 9 inch circle (always pressing from the inside of the dough to the outside)
5. Place the pizza dough on the pizza brick, unglazed terracotta tile or baking sheet.
6. Spread with the remaining Satay sauce and then top with the chicken, bean sprouts and mozzarella.
7. Bake for 15 minutes, or until the pizza is golden on the edges and crisp underneath.