• 2 Serves
  • 15 min prep time
  • 15 min cooking
  • 283 Cal / serve

A good hot oven is the secret to a great pizza, this way you get a nice crisp base and toppings that have warmed all the way through.


  • 1 Cups Passata (250g)
  • 1 Cloves Garlic (3g), thinly sliced
  • 2 Tablespoons Basil Leaves (6g), finely shredded
  • 2 Pieces Wholemeal Pita Bread (80g)
  • 100g Smoked Chicken, sliced
  • 1/4 Red Onion (37g), thinly sliced
  • 30g Red Capsicum, sliced
  • 20g Reduced Fat Ricotta
  • 12 Kalamata Olives, Pitted (36g)
  • 50g Rocket


    1. Preheat oven to 200°C and line a baking tray with non-stick baking paper.
    2. Put passata, garlic and basil into a non-stick frying pan and cook over a medium-high heat for 5 minutes or until reduced and thickened slightly. Remove from heat and allow to cool.
    3. Arrange pita breads onto prepared tray and spread with passata mixture, leaving a small rim around the edge.
    4. Top with sliced chicken, red onion, capsicum, ricotta and olives. Bake for 10 minutes or until pizza bases are crisp and cheese is lightly golden.
    5. Season with freshly ground black pepper, scatter with a few rocket leaves and serve remaining rocket as a side salad.

    Mish Tips

    • Drizzle rocket leaves with a little lemon juice to dress, if you like.
    • Be sure to check the serving size of the pita breads as there can be variations between products.

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