Chicken, bocconcini and olive pizza

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Chicken, bocconcini and olive pizza
  • 400 gram chicken breast fillets
  • 2 x 335g pizza bases
  • 1/2 cup (130ml) bottled tomato pasta sauce
  • 1/2 cup (75g) seeded black olives
  • 250 gram cherry tomatoes, halved
  • 210 gram cherry bocconcini, sliced thinly
  • 2 tablespoon basil pesto
  • 1/2 cup firmly packed fresh basil leaves


Chicken, bocconcini and olive pizza
  • 1
    Preheat oven to 240°C (220°C fan-forced).
  • 2
    Cook chicken, uncovered, in heated oiled large frying pan until cooked through. Remove from pan; slice thinly.
  • 3
    Meanwhile, place pizza bases on oven trays; spread pasta cheese over bases.
  • 4
    Bake about 15 minutes or until bases are crisp. Drizzle pesto over pizzas, sprinkle with basil.


We used large, 25cm diameter, packaged pizza bases for this recipe.

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