450g skinless chicken breast fillet, trimmed of fat, thinly sliced
1 bunch broccolini, cut into small pieces
1 carrot, halved lengthways, thinly sliced
½ large yellow capsicum, cut into short, thin strips
1 small red onion, cut into thin wedges
50g snow peas, shredded
120g bocconcini, torn into pieces
3 Tbsp extra light sour cream, to serve
Coriander leaves, to serve
Extra sweet chilli sauce, to serve (optional)
4 cups garden salad (tomatoes, cucumber, lettuce), to serve
1 Preheat Oven to 200C (fan-forced). Line 2 oven trays with baking paper. Put bread rounds on prepared trays.
2 Put tomato and chilli sauces in a small bowl and stir to combine. Spread sauce mixture over 1 side of each bread round. Top with Chicken, broccolini, carrot, capsicum, onion, snow peas and bocconcini.
3 Bake for 15-20 minutes or until bases are slightly crisp and chicken is cooked.
4 Dollop sour cream over pizzas and top with coriander. Drizzle with extra chilli sauce, if you like. Serve with Salad.
Recipe from the Better Homes and Gardens Diabetic Living March/April 2015 Issue 56