Tray Bake Chicken Pizza
Servings Prep Time
2 7minutes
Cook Time
25minutes
Servings Prep Time
2 7minutes
Cook Time
25minutes
Ingredients
5 ingredients
  • 10oz green cabbage– shredded
  • 3/414 oz (400g) can diced tomatoes
  • 2cups BBQ/ rotisserie roast chicken– shredded, approx. 6-7 oz / 170-200g
  • 1cup shredded cheddar cheese– approx. 2.5 oz / 70g
  • 6 pitted kalamata olives– sliced
Excluded extras
  • salt and pepper
  • olive oil– to drizzle
  • Parchment (baking) paper
Instructions
  1. Preheat the oven to 400°F/ 200°C.
  2. Using a knife, shred the cabbage into pieces (see image for approximate sizing). You don't have to be too fussy about this, so just chop in roughly.
  3. Line a tray with parchment (baking) paper; lay out the shredded cabbage; coat with olive oil and sprinkle with salt, then use your hands or a pair of tongs to mix it before laying out on the tray evenly. Bake for 15 minutes, turning at the midway point (so set your timer for 7-8 minutes, flip the cabbage, then cook it for 7-8 minutes more), until the cabbage is soft and roasted. If it browns a little that's fine – it adds to the flavor. NOTE: Cooking for 15 minutes leaves the cabbage crisp, if you like it softer, bake an additional 5 minutes or so.
  4. Once cooked, layer the pizza – top the cabbage with a drizzle of tomato, half the chopped olives and half the chicken, then sprinkle with cheese. Then repeat until you have the pizza piled in layers, finishing with shredded cheese.
  5. Place the baking tray back in the oven and roast for 15 minutes, or until golden brown. You can also finish under the broiler/grill if you choose.
  6. Serve on two plates and enjoy.
Recipe Notes

RECIPE OPTIONS/ SUBSTITUTIONS

  • Flavor the tomatoes with herbs such as Italian seasoning, thyme, oregano and even chili!
  • Mix the cheeses – use half cheddar, half Parmesan or mozzarella
  • Add some sliced mushrooms
  • Sprinkle a bit of pepperoni over the layers

VEGETARIAN OPTIONS

Replace chicken with sliced mushrooms and pine nuts

STORAGE/REHEATING

Fridge: for up to 5 days, reheat in the oven covered with foil for about 15 minutes, or in the microwave for about 2 minutes. Can be eaten cold.