A meat lover’s two favorite things in a recipe – chicken and pizza, this recipe will make you want to try it right away.

PERI PERI CHICKEN PIZZA

Ingredients

Peri peri paste
1 medium onion, quartered
5-6 garlic cloves
1 inch ginger, roughly chopped
1 small red capsicum, chopped
1 tbsp coriander seeds
½ tbsp cumin seeds
3 bird’s eye chillies
Crushed black peppercorns to taste
2 tsps smoked paprika powder
1 tsp granulated sugar
Salt to taste
½ lemon
4-5 fresh parsley sprigs
2 dried red chillies
2 boneless chicken breasts
4 tbsps olive oil
Refined flour for dusting
300 grams ready-made pizza dough

Method

1. In a blender jar, add onion, garlic cloves, ginger, red capsicum, coriander seeds, cumin seeds and bird eye chillies. Add crushed black peppercorns, smoked paprika, sugar, salt, and zest lemon and squeeze the juice. Add parsley sprig, dried red chillies, and blend to smooth paste.
2. Take chicken in a bowl, add 3-4 tbsps of the prepared paste and add 2 tbsps oil and mix till well combined.
3. Heat remaining olive oil in a non-stick grill pan, place the chicken on top and cook on high heat till grill marks appear on both sides. Reduce the heat and cooked till done.
4. Slice the chicken and cut into ½ inch cubes.
5. Dust the worktop with flour, place the dough on top, tap and press to spread to form a thick disc. Place on a pizza pan and spread it evenly, prick all over with fork.
6. Take pizza sauce in a small bowl, add 2 tbsps prepared peri peri masala paste and mix well. Apply it on the pizza base.
7. Sprinkle 70 grams mozzarella cheese cut into small cubes, 1 small capsicum cut into triangles and 5 cheery tomatoes, halved and add the prepared chicken cubes and 4-5 black olives, pitted and sliced and sprinkle dried mixed herbs and sprinkle remaining 30 grams mozzarella cheese cut into small cubes and drizzle olive oil on top.
8. Bake for 15-20 minutes at 180

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