| Chicken pizza Italienne |
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Serves: 2 
Preparation time: 20min
Cooking time: 20min
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Directions
- Pre-heat the oven to Gas 7, 220°C 425°F. Put the flour, salt and yeast in a bowl. Mix in 15ml of olive oil with the warm water and pour into the dry ingredients and mix to a soft but pliable dough. Knead for 5 minutes, divide in half and roll out two 15cm (6in) pizza bases. Put each on a lightly greased baking sheet.
- Lightly fry the minced chicken in the remaining oil until browned and mix into the DOLMIO® Original sauce. Spread the sauce over the pizzas.
- Sprinkle the halved olives, tomatoes and artichokes or sun-dried tomatoes over the tomato sauce and then top with the grated mozzarella and cheddar. Bake in the centre of the oven for 10-12 minutes or until the cheese is bubbling and golden brown. Serve topped with a handful of fresh basil leaves.
Vegetarian option
Substitute the minced chicken with sliced button mushrooms.
Low fat option
Use half-fat mozzarella and cheddar cheese.
Calories per portion: 451. Fat per portion: 22.3g. |
Ingredients
320g jar DOLMIO® Original or 1/2 x 500g jar Extra Onion & Garlic sauce for Bolognese
175g strong plain flour
pinch salt
5ml easy blend dried yeast
30ml olive oil
150ml warm water
175g minced chicken or turkey
8 black olives, stoned and halved
10 cherry tomatoes, halved
4 marinated artichokes or sun-dried tomatoes, roughly chopped
45g mozzarella, grated
45g cheddar cheese, grated
Basil leaves, to garnish and to serve | |