Chilli Chicken, Mushroom and Pesto Pizza

Nothing beats a Saturday night relaxing with a few drinks and a pizza especially when the pizza is home made and so fresh.

Noel enjoys simple plain and tasty pizzas whereas I tend to experiment a lot with flavours.  I first saw this recipe in one of our many cookbooks a long time ago and knew it would be cooked.  I had to adapt it a little as I am also a huge fan of mushrooms and bocconcini  on pizza and of course, omitted the olive oil from the chicken mixture as it simply does not need it.

The flavour kick was amazing.... chilli and garlic enveloped in freshly shredded chicken, vegetables and cheese with mouthfuls of basil pesto drizzled on the top.  What more could a girl ask for?  Maybe a bigger tummy.....  LOL!!

Chilli Chicken, Mushroom and Pesto Pizza

(recipe adapted from Women's Weekly Weeknights Fast and Fabulous Cookbook) 

Makes: 1 large pizza

Serves: 4

1 ball of Noel's pizza dough or a shop brought base

1 skinless chicken fillet

cooking spray

1/4 cup tomato paste

50 grams grated tasty cheese

1/4 teaspoon dried chilli flakes

1 clove garlic, crushed

1/2 brown onion, thinly sliced

100 grams button mushrooms, sliced

100 grams cherry tomatoes, sliced thickly

100 grams baby Bocconcini

1/4 cup basil pesto

Make dough as per recipe.

Place 2 cups water in a small saucepan and bring to boil over medium - high heat.  Add chicken, season with salt and pepper, and simmer on low heat for 10 minutes.  Drain and allow to cool.  Once cool, shred chicken into small pieces.

Preheat pizza oven to 280 degrees Celsius or oven to 240 degrees Celsius or 220 degrees Celsius fan-forced.

Spray pizza tray with cooking spray.

Roll out dough and place on pizza tray or place pizza base on tray.

Spread dough or pizza base with the tomato paste and sprinkle over the grated cheese.

Combined chicken, chilli flakes and garlic in a small bowl. Arrange chicken mixture, mushrooms, onions and tomatoes over pizza. Top with Bocconcini.

Bake pizzas for 10 minutes in pizza oven or 15 minutes in oven or until browned lightly and bases are crisp.

Drizzle pizza with with pesto and serve.

(Click here for a printable version of this recipe)