Chicken & Asparagus Pizza
INGREDIENTS:
see base recipe
300g chicken tenderloins (½ pack)
or sliced chicken thighs
1 can asparagus spears
½ tub tomato paste
2 tbs teriyaki sauce
grated mozzarella cheese
grated sharp parmesan
Lay your base (see base recipe) on a pre-heated non stick pizza tray. Spread tomato paste over the base with the back of a desert spoon. Make sure you spread to within 1cm of the edges.
Cut the tenderloins into 2 cm chunks and marinate in the teriyaki sauce for 30 minutes covered in the refrigerator.
Heat some oil in a pan and cook the chicken in the teriyaki for about 10 minutes or until just cooked through. Remove from pan and set aside for assembly.
Drain asparagus and arrange on pizza base in random fashion, assuring that each slice will have at least two spears. Take the chicken and arrange on pizza, once again ensuring that each slice will have a couple of chunks at least.
Sprinkle mozzarella cheese lightly over the pizza (don’t over do it), then very lightly sprinkle some parmesan over it, extending right out to the edges.
Bake in 180 degree oven for about 20 minutes, or until brown on top and edges are crisp.
Six decent slices per pizza.
THIS WONT WORK IF YOU TRY TO USE FRESH ASPARAGUS, AS THERE IS NOT ENOUGH COOKING TIME TO GET IT DONE, AND IF YOU TRY TO PAR COOK IT THEN IT'S JUST GOING TO DRY OUT BEFORE YOU START.
THE SUBSTITUTION OF THIGHS FOR THE CHICKEN BREAST GIVES A BIT MORE FLAVOUR. JUST CHOP THEM INTO BITE SIZED PIECES.
“THE IDEA FOR THIS TOPPING CAME FROM MY FAVOURITE SANDWICH FILLING (LESS THE MAYO OF COURSE)”
This is dead simple.