Skip to main content

Chicken and pesto pizza


One of my favourite suppers when the fridge is looking pretty bare is pizza. It's even easier if you make the dough in a bread machine. 

 The dough recipe I used is specific to my bread machine, but was:
1/2 tsp yeast
300g strong white bread flour
1 tbsp olive oil
1 tsp salt
170ml water

 That took 45 minutes for the machine to work its magic, during which time I cooked two chicken breasts in the oven. 180°C/356°F, breasts on a tray, drizzled with oil and baked for 15 minutes.

 Once the dough was done, I stretched it out on a well greased and floured pizza dish and then got creative with the toppings!

The toppings I used:
1 tin of chopped tomatoes
A little bit of pesto
Good handful of grated cheddar
A mozzarella ball
Sliced chicken breast

 Pre-heat the oven to 180°C/356°F

 Start off by smearing the tinned tomatoes over the base - push it right to the edges and get a good even covering

 Next smear some splodges of pesto across the tomato base

 Sprinkle the grated cheddar over and cut the mozzarella ball into slices using a pair of scissors

 Cut the chicken breast into slices too and throw that atop the pizza too. Drizzle with a little oil and admire your handiwork.
Put the pizza in the pre-heated oven for 30-35 minutes, or until the crust has gone nice and golden.

 The pizza was served with green salad and garlic bread and satisfied me and 3 hungry housemates. 




Comments

  1. Anonymous11 June 2013 at 23:02

    Will you marry me? Kate x

    ReplyDelete
    Replies
    1. Caggy P12 June 2013 at 00:19

      I'm delighted I could win someone over with something as simple as pizza xx

      Delete

Post a Comment

Popular posts from this blog

Sweet potato hummus

I have two friends coming over for supper this evening; I haven't seen them properly for a little while so I thought I'd pull out all the stops. For starter we'll be having this sweet potato hummus with some freshly baked, homemade bread that one of the boys is bringing over. I had a practice run with this hummus with my housemates yesterday and it went down well so I've got everything crossed the boys enjoy it as much as them! The hummus will keep for up to a week sealed in the fridge.  To make two medium-sized dishes of sweet potato hummus you will need: 1 tin of chickpeas 450g sweet potato 2 garlic cloves 1 lemon 2 tsp cumin 2-4 tbsp oil (dependent upon how thick you want your hummus) Peel and slice the sweet potato into thumb-sized chunks and add to boiling water for 10-15 minutes until nice and soft before draining. Throw all of the ingredients into a blender and combine.  HOWEVER  if you only have a little blender (like me!) and can't get al
1 comment
Read more

Sweet potato and flageolet bean burgers

Sweet potatoes could possibly be my favourite food ever. These burger patties don't contain any gluten because they're held together with egg. We had the sweet potato and flageolet bean burgers in rolls, whereas the gluten-free member of the family had lots of smaller patties (rather than one big one) as part of a pretty epic salad. Nothing much beats these burgers when piled up with with salad, avocado, home-grown tomatoes and a little smear of mayonnaise (in my eyes anyway!) You can get 8 medium-sized patties out of the quantities used (happily fed a family of 5 with patties of varying sizes!) For the sweet potato and flageolet bean burgers you will need: 2 sweet potatoes A (400g) tin of flageolet beans  1 tsp paprika 1/2 tsp cumin 1 tbsp tomato puree 2 garlic cloves, crushed 1 egg Few tbsp oil to cook the patties To serve you'll need rolls, but beyond that you're welcome to put in whatever your heart desires! Other than the avocado and tomato, I th
Post a Comment
Read more

Roasted beetroot risotto

Tonight was my night to cook in our little rota. Cathy told me after I'd planned the meal that the one food she really dislikes in beetroot….oops.  I decided that rather than boiling the beetroots to soften them for the recipe I would bake them to make them a little sweeter and (hopefully) more palatable for a beetroot-hater. After clearing her plate she announced that she now liked beetroot. Phew.  The quantities feed five - adjust accordingly! To make roast beetroot risotto you will need: 3 uncooked beetroots Splash of oil 1 red onion (chopped) 1 garlic clove (crushed) 2 glasses of red wine 2 vegetable stock cubes A kettle of water (as much as is needed! Approx 1.5L) 450g risotto 1 tbsp butter Handful of grated parmesan Preheat the oven to 200C. Peel and slice the beetroot into half if little and quarters if large. Wrap in silver foil, drizzle with some oil and bake in the oven for 25 minutes. In the meantime, soften the red onio
2 comments
Read more