Smoked Chicken and Pesto Pizza - ★Cooking Recipes★

Directions for: Smoked Chicken and Pesto Pizza

Ingredients

Tomato Sauce

cup finely chopped onion (125 ml)

1 garlic clove, finely chopped

2 Tbsp olive oil (30 ml)

1 cup passata (375 ml)

1 small sprig fresh rosemary

1 small sprig fresh thyme

1 small sprig fresh basil

Salt and pepper

Pinch of sugar

Pizza

1 store-bough, thin crust pizza shells

cup tomato sauce (125 ml)

4 oz smoked chicken (120 g)

2 red peppers, roasted, seeded, peeled and cut into inch/1 cm thick strips

cup pesto (125 ml)

4 oz bocconcini cheese, cut into inch/1 cm thick slices

2 Tbsp grated parmesan cheese (30 ml)

Directions

Tomato Sauce

1. Heat the oil in a heavy saucepan over medium-high heat. When hot, add the onion, garlic and season. Saut the onion until it is soft but not brown. Add the passata and stir. Tie the herbs together in a bundle and add to the saucepan. Bring the sauce to a gently simmer, season with salt, pepper and a little sugar. Simmer for 45 minutes and then set aside to cool.

Pizza

1. Preheat an oven to 500F. Warm a pizza stone in the oven.

2. Spread the tomato sauce over the surface of the pizza leaving a inch/1 cm border around the edge.

3. Scatter the smoked chicken and roasted red pepper over the surface of the pizza.

4. Drizzle the pesto over the top of the pizza and lay the bocconcini slices evenly over the pizza.

5. Sprinkle with the parmesan cheese.

6. Place the pizza on the pizza stone in the preheated oven and bake for 7 to 10 minutes or until the cheese has melted and the toppings are hot.

7. Remove from the oven, let rest for a few minutes, cut into 8 wedges and serve.

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