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

Frozen yogurt breakfast bowl

I feel as if Instagram and Pinterest are awash with photos of breakfast bowls containing ingredients I just can't get my hands on in Wales (mail order acai berries anyone?) I did want to jump on the trend bandwagon however and so have been enjoying frozen yogurt breakfast bowls instead (sprinkled with some  homemade granola of course - this batch has cashews rather than ginger in though).  I make this in my smoothie maker - anything with the ability to blitz frozen fruit will do. I can thoroughly recommend this as a breakfast to get you kick-started in spring! To make 1 portion of frozen yogurt breakfast bowl you will need: A handful of frozen berries - the major supermarkets do this really well 1 banana 1 tablespoon of greek yogurt A splash of milk From experience of multiple attempts at this, you need to order the ingredients in the blender so that the banana and yogurt are nearest the blade (to create a kind of paste) with the frozen berries ...
1 comment
Read more

Beetroot soda bread

This is a super-simple loaf to make when you don't want to wait hours for it to prove. I love the pink-hue you get from adding beetroot to this loaf. It is a good loaf to make to use up the dregs of bags of flour.  Beetroot soda bread Makes 1 loaf 300g beetroot (I used vacuum packed) 1 tsp fennel seeds 100ml plain full-fat yogurt 400g flour (I used 300g plain white and 100g wholemeal flour) 1 tsp sea salt 2 tsp baking powder 50g seeds (I used sesame) Preheat the oven to 220C. Puree the beetroot with the fennel and yogurt in a food processor until smooth. Mix the flour with the sea salt, baking powder and seeds. Fold the liquid beetroot mixture through this. As it comes together you can form into a ball with your hands but do not work too much or the finished loaf will be tough. Scatter some flour on a baking tray and place your ball of dough on top. You can add some more seeds to the top. Dust with flour and cut a deep cross into the top of...
Post a Comment
Read more

Chilli chocolate birthday cake

On Wednesday it was my lovely friend Danny's birthday. I was invited to spend a long weekend with him and my favourite person, Emily, in Swansea. Danny's only request for his birthday cake was that it was "new flavours", which led to me and Emily baking Danny a chilli chocolate cake until 1am on Saturday morning.  Little duckling sheltering from the Welsh weather The cake was enjoyed on Saturday evening with everyone and it was super - the chilli isn't spicy at all but just gives a depth to the chocolate flavour that makes the cake taste extra special. The icing doesn't have any chilli in either so it just makes for a lovely celebration cake! It's important to use a good quality chocolate with a high cocoa content as it is so much more delicious than a cheap slab of chocolate; this cake deserves that sort of quality. The recipe is based upon one you bake in a  Le Creuset  but we instead baked it in a cake tin and it turned out perfectly. By al...
1 comment
Read more