Name: Chicken, artichoke and fetta pizza
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 large_piece (770g) pizza bases; 2 tablespoon olive oil; 1 clove garlic, crushed; 2 cup (320g) shredded cooked chicken; 345 gram (11 ounces) marinated artichoke hearts in oil, drained, chopped coarsely; 185 gram (6 ounces) fetta cheese, crumbled; 1/3 cup fresh mint, finely shredded; 2 teaspoon lemon rind, finely grated

Ingredients

2 large_piece (770g) pizza bases

2 tablespoon olive oil

1 clove garlic, crushed

2 cup (320g) shredded cooked chicken

345 gram (11 ounces) marinated artichoke hearts in oil, drained, chopped coarsely

185 gram (6 ounces) fetta cheese, crumbled

1/3 cup fresh mint, finely shredded

2 teaspoon lemon rind, finely grated

Method

1.Preheat oven to 220°C (200°C fan forced). Oil two oven trays.

2.Spread bases with combined oil and garlic, top with chicken, artichoke and cheese.

3.Bake pizzas about 15 minutes. Just before serving, sprinkle with mint and rind.

We used large (25cm/10-inch diameter) packaged pizza bases for this recipe. You will need to purchase half a large barbecued chicken weighing about 450g to get the amount of shredded meat required for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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