When I was a kid, the adult who brought the mini rye bread pizzas was always the VIP of the party. Perhaps you know the ones–breakfast sausage, Velveeta, and bread? Well, this Sweet Potato Pesto Chicken Pizza recipe is kind of like a grown-up version of that 80s party staple.
Sure, these little mini pizzas are healthier. But they’re also delicious. The pesto gives them a ton of fresh flavor, and also provides a dose of healthy fats (assuming your blend is made with olive oil) and antioxidants.
I like to sometimes add a little kick by topping them with chopped peppadew peppers.
Sweet Potato Pesto Chicken Pizza
Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
- 2 large sweet potatoes
- ⅓ cup (60g) basil (green) pesto
- ½ cup (55g) mozzarella, grated
- 1 tablespoon olive oil
- 7 oz. (200g) cooked chicken breast
- salt and pepper
Preheat the oven to 375°F (190°C) and line a large baking tray with baking paper or foil.
Slice the sweet potatoes lengthwise (¼ inch thick) and rub with olive oil, then season with salt and pepper.
Place the sweet potato slices on the baking tray and cook in the oven for 10 minutes. Remove from the oven, flip and top each slice with pesto, chicken, and mozzarella cheese.
Return the tray to the oven and bake for a further 10 minutes or until the cheese has melted. Remove from the oven and garnish with basil leaves. Serve immediately.
Want a printable version of this recipe, complete with nutrition facts and a scannable MyFitnessPal code? Click here!
Try these out the next time you’re craving pizza and let me know what you think!
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