Chicken and Pep­per Pizza

Evening Express (City Final) - - Life On -

230°C/450°F/GAS Mark 8. Put the flour, salt, caster sugar and dried yeast into a bowl

– add the warm wa­ter and olive oil and mix well

– turn out the dough and knead slightly – cut the dough into half and roll each out into a cir­cle about 28cm. Put onto two bak­ing sheets. Mix the pesto with the pas­sata – di­vide the mix­ture be­tween the two, and spread over the bases.

Chop the chicken breast into small pieces, saute in a lit­tle olive oil till just cooked. Slice the pep­pers thinly.

Drain the moz­zarella and slice thinly. Di­vide the moz­zarella be­tween the two piz­zas, then sprin­kle over the sliced pep­pers, chicken and the grated ched­dar cheese – sea­son with black pep­per.

Bake in the oven for 8/10 mins till crisp.

Add some other top­pings – Solesta black or green olives, shred­ded chorizo, salami or ham, drained pineap­ple chunks, torn basil leaves.

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