A Perfect Pantry
Peri Peri Pizza
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
- 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.
- 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.
- Set the pizza maker heat setting dial to HIGH and set the timer to 30 minutes and allow to preheat for 10 minutes.
- Spread the tomato paste evenly onto the pizza base and top with chicken, red onion, bocconcini and pizza cheese.
- Place onto the pizza maker stone and close the lid. Set the timer to 20 minutes and allow to cook.
- Remove the pizza using the pizza paddles and serve with rocket lettuce.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing