Makes
8
Prep Time
15 minutes
Cooking Time
15 minutes
Ingredients
- 1½ cups self raising flour, sifted
- 2 tablespoons Leggo’s Pesto - Traditional Basil
- 2 tablespoons olive oil
- 1 egg
- ½ cup milk
Topping:
- ⅓ cup Leggo’s Pizza Sauce
- 1½ cups BBQ Chicken, shredded
- ⅔ cup frozen Birds Eye Corn Kernels
- ½ punnet cherry tomatoes, halved
- 125g feta cheese, crumbled
- Small basil leaves, for serving
- Freshly ground black pepper, to taste
/Page Content/Recipe Details Ingredients Product Carousel Variant/Recipe Details Ingredients Product Carousel Variant(14,18) : error : Cannot get the member i_product.path for a null object.
Method
STEP 1To make pizza dough, place flour into a bowl. Lightly whisk together Leggo’s Pesto, egg, oil and milk in a jug. Stir into flour and mix to form a dough. Knead lightly and divide into 8 portions. Roll each portion into an 18cm round.
STEP 2
Spread each pizza round with 2 teaspoons Leggo’s Pizza Sauce and top with roast chicken, Birds Eye Corn Kernels, cherry tomatoes and feta cheese.
STEP 3
Turn up edges slightly, brushing dough with a little extra milk. Place on baking paper lined trays and bake in a preheated oven at 220ºC oven for 12 minutes.
STEP 4
Serve pizzas immediately garnished with basil leaves and black pepper.
Tips
Ricotta cheese can replace feta cheese for a lighter flavour if desired.
/Page Content/Recipe Details Ingredients Product Carousel Variant/Recipe Details Ingredients Product Carousel Variant(14,18) : error : Cannot get the member i_product.path for a null object.