Fun and tasty twist on clas­sic pizza

This recipe is sure to be a hit with the kids.

Rodney Times - - YOUR LOCAL NEWS -

Prep: 20 min­utes Cook: 15 min­utes

2 large (or 3 medium) pizza bases (store-bought)

6 ta­ble­spoons tomato paste

11⁄2 cups grated cheese

2 toma­toes, cut in half and thinly sliced

cap­sicum, core and seeds re­moved, thinly sliced

brown onion, thinly sliced

300g bone­less, skin­less chicken breast

2 tea­spoons Mex­i­can spice mix dry bench. Spread about 2-3 ta­ble­spoons of tomato paste over each base, leav­ing a bit of an edge for the crust.

2. Sprin­kle cheese evenly over pizza bases then top with toma­toes, sliced cap­sicum and onion.

3. Pat chicken dry with pa­per tow­els and dice 0.5cm. Mix chicken and Mex­i­can spice mix to­gether in a small bowl. Evenly top the piz­zas with the chicken pieces (en­sur­ing you sep­a­rate the pieces to al­low even cook­ing). Sea­son with salt and pep­per.

4. Place the piz­zas onto pre­heated trays (use a fish slice to help with this). If us­ing 3 bases, cut one pizza in half and place one and a half piz­zas on each tray. Place into oven and cook un­til the bases are crisp and golden around the edges and chicken is cooked through, about 15 min­utes. Swap trays half­way to en­sure even cook­ing.

5. Slice each whole pizza into 6-8 pieces.

To serve, di­vide slices of pizza be­tween plates. Sprin­kle spinach and diced cap­sicum over piz­zas. Evenly di­vide sour cream be­tween piz­zas, plac­ing a dol­lop in the mid­dle of each pizza and driz­zle over sweet chilli sauce (if us­ing). Dig corn chips into sour cream. Place on ta­ble for ev­ery­one to help them­selves.

Bar­gain Box’s Na­cho Pizza.

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