Foodie Friday: Entertaining on the weekend? Try these delicious Chicken, Capsicum and Ricotta Mini Pizzas.


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, crushed
  • 1 1/2 teaspoons smoked paprika
  • 2 teaspoons caster sugar
  • 1 teaspoon tomato paste
  • 2 tablespoons sherry or red wine vinegar
  • 1 1/4 cups (310ml) Ardmona Pureed Tomatoes
  • 6 naan or pita breads
  • 1 small barbecue chicken, skin and bones removed, meat shredded
  • 1 green capsicum, thinly sliced
  • 1 long green chilli, thinly sliced
  • 200g ricotta, crumbled
  • 1/3 cup (50g) pumpkin seeds, toasted
  • Rocket leaves, to serve


  1. Preheat the oven to 200°C and line two baking trays with baking paper.
  2. Heat oil in a large frypan over medium heat. Add the onion and garlic, then cook, stirring occasionally, for 4-5 minutes until soft. Add the paprika and sugar, then cook for a further 1 minute. Add the tomato paste, vinegar and passata, reduce heat to low, then cook, stirring, for 5-6 minutes until thickened. Remove sauce from the heat.
  3. Spread the tomato sauce over the naan or pita breads, leaving a 1cm border. Top with the shredded chicken, capsicum, chilli and ricotta, then place on the lined baking trays and bake for 10-12 minutes until the bread is golden and crisp, and the topping is warm.
  4. Sprinkle the pizzas with pumpkin seeds and rocket, then serve immediately.