Slice chicken into strips and combine with paprika, lemon juice and zest. Cover and leave to marinate for at least 5 minutes (can be done ahead of time if you like).
Meanwhile, in a medium non-stick pan over a medium heat, cook capsicum and tomato for 1-2 minutes until just tender. Remove from the heat and set aside.
Return pan to heat and cook chicken for 2-3 minutes on each side or until thoroughly cooked. Remove from the heat and chop roughly.
Pre-heat oven to 200C and line a baking/pizza tray.
Spread pita bread with tomato passata. Top with baby spinach, cooked capsicum, tomato and chicken.
Scatter with mozzarella and place on the tray in preheated oven for 10 minutes or until cheese has melted and is golden.
Slice chicken into strips and combine with paprika, lemon juice and zest. Cover and leave to marinate for at least 5 minutes (can be done ahead of time if you like).
Meanwhile, in a medium non-stick pan over a medium heat, cook capsicum and tomato for 1-2 minutes until just tender. Remove from the heat and set aside.
Return pan to heat and cook chicken for 2-3 minutes on each side or until thoroughly cooked. Remove from the heat and chop roughly.
Pre-heat oven to 200C and line a baking/pizza tray.
Spread pita bread with tomato passata. Top with baby spinach, cooked capsicum, tomato and chicken.
Scatter with mozzarella and place on the tray in preheated oven for 10 minutes or until cheese has melted and is golden.