Recipe: Chipotle chicken pizza with walnuts and blue cheese
How to Make:
- Preheat the oven to 200°C and line 2 baking trays with baking paper.
- Place the chipotle sauce, mustard, sour cream, lemon juice and olive oil in a bowl, season and mix to combine. Transfer half the mixture to another bowl, then add the chicken and coat in the marinade.
- Heat a large non-stick frypan over medium heat. Working in 2 batches, cook the chicken, turning, for 5-6 minutes until cooked through. Remove from the heat and set aside.
- Combine tomato passata and tomato sauce in a bowl, then spread half over 1 Lebanese bread. Top with half the chicken, capsicum, chilli, cheese and nuts. Repeat with remaining bread, sauce and toppings. Place on trays and bake for 8-10 minutes until golden and crisp.
- Stir 2 tablespoons water through the remaining chipotle mixture to loosen, then drizzle over the pizzas. Serve immediately.
Time for preparing:
25 min.
Servings:
2
Ingredients:
- 2 1/2 tablespoons chipotle sauce (see note) or barbecue sauce
- 3 teaspoons wholegrain mustard
- 1/4 cup (60g) sour cream
- Juice of 1/2 lemon
- 2 teaspoons olive oil
- 2 x 180g chicken breast fillets, cut into 1cm thick slices
- 1/2 cup (125ml) tomato passata
- 2 tablespoons tomato sauce (ketchup)
- 2 Lebanese breads
- 1 green capsicum, thinly sliced
- 1 long green chilli, thinly sliced
- 80g mild blue cheese (such as gorgonzola dolce - see note)
- 1/2 cup (50g) walnuts, roughly chopped
