300g cooked skinless chicken, shredded
1 teaspoon cumin
2 x large wholemeal Lebanese breads
¹/³ cup tomato passata
2 small zucchini, thinly sliced
200g broccoli, cut into small florets
2 tablespoons store-bought hoummos
½ cup mint leaves
2 tablespoons toasted flaked almonds
4 cups garden salad, to serve
Preheat the oven to 200ºC and line two large baking trays with baking paper.
Place chicken in a medium bowl. Sprinkle with cumin and toss to combine. Place Lebanese breads on a clean work surface, spread each evenly with the passata. Top each with half the chicken, zucchini and broccoli. Place pizzas on prepared trays and bake for 10–12 minutes, swapping trays halfway through, or until pizzas are golden.
Combine the hoummos with 1–2 teaspoons hot water. Sprinkle the pizzas with mint leaves and almonds, drizzle with hoummos. Slice and serve with salad.