- 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
| - 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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