Wednesday, December 21, 2011

Good crust

Holidays are made for cooking. Well, in my books they are.

We took the opportunity to have a pizza night on KI - I even carried my trusty pizza maker over on the ferry with me in hand luggage!

Two toppings on offer - Turkish lamb and haloumi, and Tandoori chicken. 

Lipsmackingly delicious.

Tandoori chicken pizza
Makes 1

Pizza base (either make your own like we did or use a prepared base - good recipe here)
Big handful sliced mushrooms
Tomato passata
Olive oil
1 chicken breast, sliced
tandoori paste 
natural yoghurt
mango chutney
thinly sliced red onion

  1. Marinate the chicken pieces in about half a jar of tandoori paste and then add a couple of spoonfuls of yoghurt and mix. Leave to rest, covered, in the fridge for about 30 mins.
  2. Spread the pizza base with about 2 Tbspn tomato passata and a slug of olive oil
  3. Sprinkle the mushrooms over the base and then top with red onion
  4. Evenly distribute the marinated chicken over the other toppings.
  5. Cook in a pizza oven or normal oven until chicken cooked and base crunchy
  6. Top with coriander and rocket leaves
  7. Serve with mango chutney and extra yoghurt

1 comment:

Brooke said...

Ohhh, looks yummy Kate! And I love that you are so dedicated to good pizza that you lugged a pizza maker on the KI ferry!