Tomato and mozzarella pizza with chicken filet

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
3 4
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 300 g Chicken filet
  • 1 TABLESPOON Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 8 (approx. 500 g) Tomatoes
  • 2 piece(s) (125 g each) Mozzarella cheese
  • 3 TABLESPOONS Pesto from the glass
  • 1 pack (24 cm Ø; from the refrigerated shelf) Pizza dough on baking paper
  • 150 ml peeled tomatoes in pieces (from the package)
  • 7-10 Tbsp Basil leaves

Directions

  1. 1

    Rinse chicken filet, dab dry and cut into bite-sized pieces. Heat oil in a pan and fry the chicken pieces until golden brown all around. Season with salt and pepper and remove from the pan. Rinse tomatoes, dab dry and cut into slices. Drain the mozzarella, cut into slices and spread with some pesto.

  2. 2

    Remove the pizza dough from the packaging and place it on a baking tray with the baking paper. Spread tomato sauce on the pizza dough and season with salt and pepper. Alternately cover the pizza with slices of tomato and mozzarella and chicken pieces. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Arrange garnished with basil leaves

Nutrition Facts

KCAL
520 kcal
CARBS
37 g
FATS
26 g
PROTEINS
34 g