"Tonight's main event. I feel like a proud father."
Avocado Mushroom Chicken Parmigiano Pizza
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Prep time: 30 minutes (additional time for resting if you make the base from scratch)
Cooking time: 15 minutesTotal time: 45 minutes
Ingredients
1x pizza base (or a 300g dough ball for 1x pizza. Alternatively, make your own from the recipe below)
150ml passata
1/2 tsp garlic powder
1/2 tsp cayenne pepper
A few basil leaves, torn
1 chicken breast (for a vegetarian option, opt for an aubergine)
1 tbs lemon juice
1 avocado, sliced or fanned
A few mushrooms, sliced (I went for chestnut, choose your favourite)
Salt
Pepper
Parmesan cheese, grated (as much as you like)
5 tbsps of Ricotta cheese
Olive oil
Turn the oven up to 220 degrees C (430 degrees F) and add your pizza stone or baking tray (turn it upside down) to get hot. Heat a frying pan with some olive oil. Tenderise the chicken breast by wrapping it in cling film and lightly knocking it with a rolling pin. Season liberally with pepper and a touch of salt, fry for approximately 6 minutes on either side, make sure the pan is hot before frying to keep the chicken moist. Squeeze a touch of lemon over the chicken, cover & set aside. In a saucepan add the passata, the torn basil leaves, garlic powder & cayenne pepper (no need to add salt, most passatas already have this added. If unsure, check the ingredients). Cook for 5 minutes then set aside to cool down so the flavours get a chance to mature.
Take your pizza dough and roll evenly out into a circular shape that's approximately 12 inches (25 centimetres) across. Take out your pizza stone or tray and add the dough directly to it. Cook the base for 2 minutes to firm up, then remove. Spoon your passata mixture to the base, being careful not to saturate it. Next, slice your rested chicken breast into chunks and scatter around the base. Add the ricotta, sliced mushroom and avocado. Finish with lots of grated parmesan and few drizzles of olive oil (truffle or chilli oil is also great if you have it). Cook in the oven until the cheese is golden, melted and the edges of the pizza have taken on colour. FInish with a few good cracks of black pepper and some more grated parmesan.
And most of all, enjoy.
Pizza base recipe190g strong bread flour
Pinch of salt
1x sachet instant yeast
2 tbsp olive oil
200ml warm water
Combine flour, salt & yeast in a mixing bowl, make a well and then add the water & oil. Combine together with your hands, slowly dragging flour from the edges to the centre of the well.
Once combined, tip the dough onto a floured surface and knead for 8 to 10 minutes. Cover with a slightly damp towel and leave to rise in a warm place for 1 hour (if you would like a thin crust, then there is no need to allow it to rest).
Cooking time: 15 minutesTotal time: 45 minutes
Ingredients
1x pizza base (or a 300g dough ball for 1x pizza. Alternatively, make your own from the recipe below)
150ml passata
1/2 tsp garlic powder
1/2 tsp cayenne pepper
A few basil leaves, torn
1 chicken breast (for a vegetarian option, opt for an aubergine)
1 tbs lemon juice
1 avocado, sliced or fanned
A few mushrooms, sliced (I went for chestnut, choose your favourite)
Salt
Pepper
Parmesan cheese, grated (as much as you like)
5 tbsps of Ricotta cheese
Olive oil
Turn the oven up to 220 degrees C (430 degrees F) and add your pizza stone or baking tray (turn it upside down) to get hot. Heat a frying pan with some olive oil. Tenderise the chicken breast by wrapping it in cling film and lightly knocking it with a rolling pin. Season liberally with pepper and a touch of salt, fry for approximately 6 minutes on either side, make sure the pan is hot before frying to keep the chicken moist. Squeeze a touch of lemon over the chicken, cover & set aside. In a saucepan add the passata, the torn basil leaves, garlic powder & cayenne pepper (no need to add salt, most passatas already have this added. If unsure, check the ingredients). Cook for 5 minutes then set aside to cool down so the flavours get a chance to mature.
Take your pizza dough and roll evenly out into a circular shape that's approximately 12 inches (25 centimetres) across. Take out your pizza stone or tray and add the dough directly to it. Cook the base for 2 minutes to firm up, then remove. Spoon your passata mixture to the base, being careful not to saturate it. Next, slice your rested chicken breast into chunks and scatter around the base. Add the ricotta, sliced mushroom and avocado. Finish with lots of grated parmesan and few drizzles of olive oil (truffle or chilli oil is also great if you have it). Cook in the oven until the cheese is golden, melted and the edges of the pizza have taken on colour. FInish with a few good cracks of black pepper and some more grated parmesan.
And most of all, enjoy.
Pizza base recipe190g strong bread flour
Pinch of salt
1x sachet instant yeast
2 tbsp olive oil
200ml warm water
Combine flour, salt & yeast in a mixing bowl, make a well and then add the water & oil. Combine together with your hands, slowly dragging flour from the edges to the centre of the well.
Once combined, tip the dough onto a floured surface and knead for 8 to 10 minutes. Cover with a slightly damp towel and leave to rise in a warm place for 1 hour (if you would like a thin crust, then there is no need to allow it to rest).