Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2819 / 669
Fats (g)
22
of which saturated (g)
5.4
Carbohydrates (g)
92
of which sugars (g)
7.7
Fibers (g)
4.8
Proteins (g)
30.5
Salt (g)
1
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make sauce
Preheat the oven to 220°C/200°C fan.
Preheat your baking trays.
In a bowl, combine the tomato passata, garlic onion powder, dried oregano and vegetable seasoning.,
This is the tomatosauce.
2 Make topping
Using clean hands or 2 forks, shred the chicken.
In a small bowl, combine the shredded chicken with the pesto.
3 Top
Spoon the tomatosauce over the bases.
Top the pizzas with the pestochicken and mozzarella.
Tip!Reserve any extra tomato sauce for serving as a dip.
4 Bake
Bake for 8-10 min, until the cheese is melted and the base is golden and slightly crisp.
Tip!Prefer the base extra crispy? Cook for an additional 1-2 min.
5 Serve
Serve the Mini PestoChicken Pizzas as part of a lunch box or as a perfect snack.
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