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Chicken and Avocado Pizzas

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Serves: 4
8 plum tomatoes, quartered
45-60ml/ 3-4 tbsp olive oil
1 large ripe avocado
8 pitta bread rounds
6-7 slices of cooked chicken, chopped
1 onion, thinly sliced
275g / 10oz / 2 1/2 cups grated Cheddar cheese
30ml / 2 tbsp chopped fresh coriander
salt and pepper

Preheat the oven to 230ºC / 450ºF / Gas 8.

Place the tomatoes in a baking dish. Drizzle over 15ml / 1 tbsp of the oil and season to taste. Bake for 30 minutes; do not stir.

Remove the baking dish from the oven and mash the tomatoes with a fork, removing the skins as you mash. Set aside.

Peel and stone the avocado. Cut into 16 thin slices.

Brush the edges of the pitta breads with oil. Arrange the breads on two baking sheets.

Spread each pitta with mashed tomato, almost to the edges.

Top each with 2 avocado slices. Sprinkle with the chicken, then add a few onion slices. Season to taste. Sprinkle on the cheese.

Place one sheet in the middle of the oven and bake until the cheese begins to melt, about 15-20 minutes. Sprinkle with half the coriander and serve. Meanwhile bake the second batch of pizzas, cook and serve them hot.

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