Healthy living

Quick chicken pizza

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 2


  • 1 thin 23 cm pizza base (dinner plate size)
  • 2 tablespoons salt-reduced tomato-based pasta sauce or paste
  • 1 cup (30 g) baby spinach leaves
  • 1/2 large red onion, peeled, finely sliced and separated
  • 100 g cooked or BBQ chicken breast, thinly sliced
  • 1/2 small red capsicum, seeded and sliced in thin strips
  • 12 small whole or 6 large halved cherry tomatoes
  • 1/2 cup grated reduced-fat mozzarella cheese
  • Basil leaves, to serve


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

2. Spread tomato paste evenly over pizza base. Top with spinach leaves, sliced onion, chicken, capsicum strips and cherry tomatoes. Sprinkle with cheese and place on a baking tray, pizza stone or wire rack. Bake for 5 minutes until cheese is melted then cover with foil to prevent burning. Bake for a further 5 minutes until base is crisp. 

3. Sprinkle with roughly torn basil leaves on top to serve.


Use mini bases, pita or wholegrain English muffins for individual pizzas.


  • For a Mediterranean chicken pizza add drained fat-free sundried tomatoes, fat-free marinated artichokes and eggplant.

This publication is provided for education and information purposes only. It is not a substitute for professional advice. Information about a service, product or treatment does not imply endorsement and is not intended to replace professional advice. Readers should note that over time currency and completeness of the information may change. All users should seek advice from a qualified professional for answers to their questions.