ROAST CHICKEN & CAPSICUM pizza TOPPED WITH TANGY WILD ROCKET

Pre-heat the oven to 180 degrees or pizza machine to medium.

Spread the tomato pizza sauce all over the pizza base and top with half the cheese, spreading out evenly.

Top with the shredded chicken and sliced capsicum then scatter with the pine nuts and olives and lastly the remaining cheese.

Cook for 5-10 minutes or until golden and the cheese is bubbling.

Toss the Wild Rocket leaves with a little olive oil and seasoning and scatter over the pizza just before serving.

WILD ROCKET

Peppery, nutty and full of flavour. Try tossing this zingy leaf through your favourite salad, add to a pizza or mix through pasta to amp up the taste.

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• ½ bag LeaderBrand Wild Rocket
• 1 pizza base
• 2-3 tablespoons tomato pizza sauce
• 1 cup grated mozzarella cheese
• 1 cup shredded or sliced roasted chicken
• 1 small chargrilled capsicum, sliced
• 6 black olives halved
• 1 tablespoon pine nuts
• Olive oil
• Salt & pepper