1 tbsp oil
1 small red onion, sliced
2 tbsp white wine
5 tbsp pesto
1 x prepared pizza base
125g fresh Mozzarella, sliced
140g leftover roast chicken, torn
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Heat the oil in a pan over a medium heat and cook the onion for 10 minutes until it is soft. Add the wine and cook for another 1-2 minutes until it has nearly evaporated.
- Spread the pesto over the pizza base and lay over the Mozzarella.
- Add the onions and chicken, then bake for 10-12 minutes until the cheese has melted.
Per Serving: 321 kcals, 13.9g fat (8g saturated), 25.1g carbs, 6.3g sugars, 23.9g protein, 4.4g fibre, 1.2g sodium