A Perfect Pantry

INGREDIENTS

• 1 quantity pizza base
• 250g chicken thigh (2 approx)
• 125ml grape seed oil
• 2 cloves garlic, minced
• ½ tsp flaked salt
• 2 tsp sweet paprika
• ½ tsp dried chilli flakes
• 1 lemon, thinly sliced
• 1 tbsp tomato paste
• 1 small red onion, thinly sliced
• 4 baby bocconcini balls, torn
• 100g pizza cheese, grated

DIRECTIONS

1. In a bowl, combine the chicken, oil, garlic, salt, paprika, chilli flakes and lemon and cover with plastic wrap and place into the refrigerator for 1 hour to marinate.
2. Heat a frypan over a medium heat and add the chicken pieces in two batches, cooking for 4 minutes on each side. Allow to rest for 5 minutes and thinly slice.
3. Set the pizza maker heat setting dial to HIGH and set the timer to 30 minutes and allow to preheat for 10 minutes.
4. Spread the tomato paste evenly onto the pizza base and top with chicken, red onion, bocconcini and pizza cheese.
5. Place onto the pizza maker stone and close the lid. Set the timer to 20 minutes and allow to cook.
6. Remove the pizza using the pizza paddles and serve with rocket lettuce.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Rotating Stone Pizza Oven