Monday, 13 January 2014

Tomatillo, Courgette and Chicken Pizza

I made two different pizza's over Christmas and only remembered to take a picture of one of them! This is the pizza I had on New Years Eve, all to myself! Along with with a whole host of other yummy treats, because what else do you do on New Years Eve!! It was truly scrumptious.

One of my friends bought me a pizza stone for Christmas and I invited her over and we tried it out with a Cowboy Pizza; barbecue sauce, chicken, corn, spring onions and mozzarella. The base was lovely and crispy, much better than using a baking sheet. I always use packet dough, I find it much more pizza like than just normal flour and yeast, it produces a much better base.

Tomatillo, Courgette and Chicken Pizza (from The Food in My Beard)
(Serves 2-4)

1 packet pizza dough
2 cloves garlic, chopped
1 jalepeno, chopped
7-10 tomatillos, halved
squeeze lime juice
2 chicken thighs, skinless and boneless
1 ear corn, shucked
1/2-1 courgette, shaved into strips or julienned
50g mozzarella
50g ricotta

Make up the pizza dough according to packet instructions.

Heat a frying pan with a little oil, add the garlic and jalapeno and brown, add about the tomatillos and smash them down a bit. Add a splash of lime and water and cook for about 15 mins, smashing up the tomatillos when possible. Using a hand blender, blend until smooth.

Heat some oil in a saucepan and the chicken thighs, brown. Add the tomatillo sauce. Simmer stirring often to prevent sauce from burning for about 35 mins until the chicken is tender. Shred the chicken in the sauce and add the corn. Remove from the heat.

Spread the chicken/corn/tomatillo sauce on the pizza dough, top with the ricotta and courgette. Sprinkle mozzarella over the top and bake for about 15-20 mins until golden.

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