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Easy homemade pizza & chips


- 60g slow cooked pulled chicken breast (Coles)

- 50g Bega 50% less fat cheddar cheese, grated

- 2 x 31g wholemeal pita pockets (Meb)

- 50g tomato paste, salt reduced

- 100g spud lite potatoes

- 20g bocconcini (mini balls)

- 50g pumpkin cubes, diced (can buy pre chopped)

- 1/2 cup baby spinach

- small handful cherry tomatoes, chopped

- 20ml Ayam light sweet chilli sauce

- 30g low fat plain greek yoghurt

- salt & pepper, to taste


1) Preheat the oven to 180 degrees Celsius (fan forced).

2) Cut potato into chip size pieces and place in air fryer for 20 minutes on 180 degrees, season with salt/pepper. Add pre chopped pumpkin cubes into air fryer too for the same time or until cooked through.

3) Cut up veg for pizza toppings i.e cherry tomatoes or use pre chopped veg.

4) Cover bases with tomato paste, sprinkle cheese over evenly, then add the chicken, veg and bocconcini balls. Spread all toppings over the 2 wholemeal bases. Season as you like.

5) Cook pizzas in oven for 10-15 minutes or until bases are cooked as you like and the cheese is melted.

6) Take out potato and pumpkin from air fryer, spread pumpkin evenly over pizzas. Make a dipping sauce for the chips by mixing greek yoghurt and sweet chilli sauce together in a small bowl.

7) Serve pizzas warm with a side of chips and the sweet chilli dipping sauce. Enjoy!


Could use whatever veg you enjoy!

If your carb and energy requirements are higher then swap bases out for larger, higher energy bases. This recipe is great for those looking for a lower energy option that still tastes delicious! Swap your Friday night takeaway for this super easy option!

I also love to use pesto as the base for this recipe!


Prep | 10 mins

Cook | 20 mins

Serves | 1

Nutrition info:

Per serve: 2 x pitas = 1 serve

Energy: 2412 kJ (576 cal)

Carbs: 56g | Protein: 47g | Fat: 15g

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