Makes
2 pizzas
Prep Time
20 minutes
Cooking Time
20 minutes
Ingredients
- 4 tablespoon olive oil
- 2 cloves garlic, crushed
- ¼ cup coriander leaves
- 1 long red chilli, chopped
- Finely grated zest of 1 large lemon
- 1 tablespoon lemon juice
- 6-8 chicken tenderloins
- 1½ cups self raising flour
- Pinch of salt
- 1 egg, lightly beaten
- ½ cup milk
- ¼ cup Leggo’s Pizza Sauce
- ½ small red capsicum, sliced
- 100g cherry tomatoes, halved
- 130-150g bocconcini cheese, sliced
- 4 spring onions, sliced, for garnish
- Lemon wedges, for serving
Leggo's Squeezy Pizza Sauce 400g
Method
STEP 1Place 1 tablespoon oil, coriander, garlic, chilli, lemon zest and juice in a food processor. Blend until paste consistency. Spread over chicken and marinate for 30 minutes.
STEP 2
Meanwhile, combine flour and salt in a large bowl and make a well in the centre. In a separate bowl, whisk together egg, 2 tablespoons oil and milk. Stir into dry ingredients until it forms a soft dough. Turn mixture onto a floured surface and knead lightly. Divide the dough in half and roll out to fit 2 x 25cm greased pizza trays.
STEP 3
Heat remaining oil in a frypan. Cook chicken, for 3-4 minutes or until cooked through, turning regularly. Remove from heat and allow to cool slightly. Slice into 5mm think slices and set aside.
STEP 3
Spread Leggo’s Pizza Sauce evenly over bases and top with chicken, capsicum, cherry tomatoes and cheese. Bake in a preheated oven at 200°C for 12-15 minutes or until cheese has melted and base is cooked.
STEP 4
Sprinkle with spring onions and serve with lemon wedges.
Tips
For a spicier heat level, include the seeds of the chilli when making the peri peri paste.