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. Serves 2.

Ingredients

Cajun dressing for chicken

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

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

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.

The pizza itself

1. Preheat oven to 220°C - if possible use the "pizza setting".
2. Spread tomato over pizza base.

1. Take the base, and add the topping in order - ensure the passata is eased as close to the edge as possible.
2. (If cooking the chicken specially, check the centre is warm).
3. With the topping applied, (whether frozen or not), cook for 10-15 minutes.

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