Name: Chicken and Pesto Pita Pizza with Buffalo Mozzarella
Prep time: 15 min
Cook time: 7 min
Ingredients: 350g leftover Lilydale Whole Chicken; 4 pita bread rounds; 1/3 cup pesto; 150g buffalo mozzarella, sliced; 280g drained artichokes, quartered; 1/3 cup pitted black olives; 1 handful rocket leaves; Olive oil and extra pesto, to drizzle; Salt and freshly ground black pepper, to taste

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Preheat oven to 200°C
Place pita bread rounds on a lined baking tray. Spread 1 tablespoon of pesto on each pita bread
Evenly place slices of buffalo mozzarella, artichokes and leftover Lilydale Whole Chicken pieces onto the pita bread. Sprinkle with olives
Cook in the oven for 5-7 minutes
Place rocket leaves and extra pesto on pizza and drizzle with olive oil. Season to taste and serve

Preheat oven to 200°C
Place pita bread rounds on a lined baking tray. Spread 1 tablespoon of pesto on each pita bread
Evenly place slices of buffalo mozzarella, artichokes and leftover Lilydale Whole Chicken pieces onto the pita bread. Sprinkle with olives
Cook in the oven for 5-7 minutes
Place rocket leaves and extra pesto on pizza and drizzle with olive oil. Season to taste and serve

Preheat oven to 200°C
Place pita bread rounds on a lined baking tray. Spread 1 tablespoon of pesto on each pita bread
Evenly place slices of buffalo mozzarella, artichokes and leftover Lilydale Whole Chicken pieces onto the pita bread. Sprinkle with olives
Cook in the oven for 5-7 minutes
Place rocket leaves and extra pesto on pizza and drizzle with olive oil. Season to taste and serve

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