Pollo ad astra pizza

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Our take on Pizza express' Pollo Ad Astra Romano

Loosely based on this gusto recipe.

Produce a base ready for the final stage of cooking from Pizza base. Serves 2.

Ingredients

Cajun dressing for chicken

• 1.25ml dried chilli flakes.
• 1.25ml dried thyme.
• 2.5ml dried oregano.
• 1.25ml ground turmeric.
• 2.5ml smoked paprika.

Chicken and baked peppers

• 1 garlic cloves.
• 1/2 sweet pointed pepper, cubed, pre-baked.
• 1 British chicken breast portions.

The rest

• 60g mozzarella.
• 30ml canned finely chopped tomatoes.
• 1/2 red onion, finely sliced.

Directions

For the shredded chicken with raw chicken

1. Preheat fan oven to 200°C - to cook the chicken.
2. Mix Cajun dressing and split into two portions. Save one for later.
3. With the first Cajun dressing portion, add a glove of chopped garlic.
4. Drizzle olive oil over chicken and rub in Cajun dressing and garlic.
5. Bake coated chicken and chopped pepper for 15 minutes.
6. Now shred the chicken for the pizza.

For the shredded chicken with pre-cooked chicken

1. Add half of the herbs and spices and the garlic, minus the tumeric and smoked paprika into a ramekin with half the olive oil.
2. Heat for 10 seconds on high in the 1000W microwave.
3. Stir in the tumeric and do for another 10 seconds.
4. Stir in the smoked paprika and rub over some pre-coooked chicken, then tear it up.
5. Lightly toss the half pepper in the other half of oil and cook at 660W in the microwave for 3 minutes.

The pizza itself

1. Preheat oven to 220°C - if possible use the "pizza setting".
2. Spread tomato over pizza base (which may be fresh or frozen).
3. Add the rest of the ingredients and saved "rub"
4. With the topping applied, (whether frozen or not), cook for 13 minutes.

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