Creamy Chicken Pizza Topping

Cook chicken breast in oven for 30 minutes at 180°C / 350°F or grill until cooked through. You can of course use leftover chicken.

Melt butter over gentle heat in a small saucepan and stir in flour until mixed well.

Stir in milk gradually and continue to stir until it has reduced just a little, not much just a minute or two.

Reduce temperature to low and stir through cheese until it has just melted and remove from the heat.

Stir through the pineapple juice and stir rapidly to get it back to a thinner consistency.

Coarsely cut the chicken into cubes roughly 1cm (little under 1/2") across and add to the cheese sauce and mix through.

Stir through pineapple, onion, garlic, parsley, chives and sage. Place in the refrigerator 30 minutes while you prepare the oven/grill or alternatively it can be done in advance.

Spread the base with the tomato paste or your favourite pizza sauce and then evenly spread the chicken mixture over the top.

Sprinkle the remaining 1/2 cup of mozzarella over the top and cook as per your preferences until the cheese is melted through etc.