Serve this Rosemary Roasted Feta, Tomato and Chicken Pizza with Peter Yealands Pinot Gris for a deliciously light and flavoursome main course
By Sarah Heeringa. Photography Amanda Reelick
Dough for 1 medium-sized thin crust pizza base
200g feta cheese
100g colby cheese
1 free-range chicken breast, gently poached (optional)
1/4 cup olive oil
punnet of cherry tomatoes
3-4 tbsp tomato paste
2-3 tbsp coconut muscovado sugar
2 sprigs of fresh rosemary
sprinkling of chili flakes
sea salt and cracked pepper
Reduced balsamic or apple syrup, we used Delmaine Balsamic Glaze
Preheat oven to 240°C. If using a pizza stone, place it in the cold oven to heat.
Place the block of feta and a single layer of cherry tomatoes onto a baking tray. Drizzle with olive oil, and sprinkle with coconut sugar, chili flakes and the leaves of one rosemary sprig.
Roast in the oven for 10 minutes.
Roll out dough on a floured surface.
Spread base with tomato paste. Shred the chicken into strips and distribute evenly over the base. Chop the feta into cubes and arrange on the base together with the roasted tomatoes. Sprinkle with any baking juices and season with salt and ground pepper.
Bake for a further 10-15 minutes, until the base is golden, and the tomatoes are blistered. Sprinkle with the remaining rosemary and a generous drizzle of balsamic glaze.