Pollo ad astra pizza

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Our take on Pizza express' Pollo Ad Astra Romano

Loosely based on [1].

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

Ingredients

• 80g passata.
• A pinch dried oregano.
• Freshly ground black pepper.
• A pinch Cajun spice.
• 5ml garlic oil (5ml of olive oil with a whole, shredded clove of garlic).
• 30g sweet picante peppers from a jar, torn into small hunks.
• 75g cooked chicken, torn into bite sized chunks.
• 1 small red onion, peeled and thinly sliced into rings.
• 60g block mozzarella, torn into strips - place skin down on the pizza.

Directions

1. Preheat oven to 220°C - if possible use the "pizza setting".
2. Take the base, and add the topping in order - ensure the passata is eased as close to the edge as possible.
3. (If cooking the chicken specially, check the centre is warm).
4. With the topping applied, (whether frozen or not), cook for 10-15 minutes.

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