Hope you’re having a wonderful long weekend and eating lots of chocolate?
I’m about to throw together some ‘loaded nachos’ (cringing at how bad my photography used to be…) and settle in for a movie night. But that’s not the recipe we’re here to talk about today. Oh no, today is the turn of this beauty:
Have I ever told you guys how much I love pizza? I adore a good pizza. This is like the fourth pizza recipe I have on my blog now, and I’ve got plenty more ideas brewing.
I knocked up this specimen up a few months ago with everyday ingredients that I had in the fridge and it turned out so well I had to remake it and share.
I’m now seriously contemplating making some pizza dough tonight so I can make some more tomorrow…
I used a blend of cajun spice mix on a chicken breast and sliced it up but you can use pretty much anything that you have to hand, even leftover chicken.
Fluffy pizza dough smothered with a rich tomato sauce, a gooey blend of bubbling cheeses, moist cajun chicken slices, fresh broccoli florets with a hit of caramelised red onion chutney.
If you don’t want to make chutney, you can substitute with caramelised onions to add another dimension of flavour. The sweetness goes a long way in balancing the flavours.
Oh and here’s a quick before pic so you know what you’re aiming for-
Gaahh, so good.
Don’t be like me, don’t waste time taking pictures, tuck straight in whilst it’s still hot!
- 350g strong white flour
- 1/2 tsp dried yeast
- 3/4 tsp salt
- 200ml cold water
- 30ml olive oil
- 2 tbsp olive oil
- 1 small white onion, diced
- 2 cloves garlic, minced
- 500g passata + equal volume water
- 1 vegetable stock cube
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp mixed italian herbs
- 1 tsp granulated white sugar
- 1/2 tsp salt
- Freshly ground pepper to taste
- 1 chicken breast, seasoned/marinated and cooked to taste, thinly sliced
- Handful of broccoli florets, chopped into small pieces
- Caramelised red onion chutney, recipe here.
- Mozzarella cheese, grated
- Cheddar cheese, grated
- Olive oil
- Prepare the dough the night before by mix flour, yeast and salt together in a large bowl. Create a well in the centre.
- Measure the water and olive oil out in a jug and pour into the well. Use a spoon to combine before kneading with your hands for around 10mins until nice and smooth. You’re looking for a tacky dough, not too sticky.
- Bring the dough into a ball, spray all over with olive oil and place in the bowl, before covering with cling film and refrigerating overnight.
- The next day, take the dough out of the fridge about 45mins before you’re ready to use it to bring it up to room temperature.
- Add 2 tbsp olive oil to a saucepan and heat on medium.
- Add diced onions and garlic and cook until softened and transparent.
- Add the passata and an equal volume of cold water, I usually just fill up the container it came in to measure.
- Stir to combine before adding the rest of the ingredients.
- Simmer for 50mins.
- You’re not gonna need this much sauce, so bag/box it up and pop it into the freezer for the next time you want some pizza.
To assemble and cook
- Preheat your oven to the highest setting. Line your baking sheet with parchment paper or sprinkle with semolina flour.
- Grab your pizza dough and stretch it out into the shape of your baking tray, push out the edges to create a crust. My one is quite large so I used all my dough in one go, if yours is smaller, you may want to halve it and bake two pizzas.
- Add a few spoonfuls of pizza sauce onto the base and spread evenly, you want nice, even coverage, don’t be shy.
- Sprinkle on the cheese and top with broccoli, chicken and red onion chutney. Drizzle over 1tbsp of olive oil.
- Bake for approx 8 mins or until dough is cooked and cheese is molten and starting to catch.
- Slice with a pizza cutter and serve piping hot.