fennel, chicken and tomato pizza
How to make fennel, chicken and tomato pizza recipe
Serves 2, Total cooking time 30 minutes
Ingredients:
2 tablespoons olive oil
1 small onion, sliced
1 garlic clove, crushed
1 small head of fennel, thinly sliced
3 tomatoes, chopped
pinch of sugar
1 tablespoon tomato purée
145 g (4½ oz) pizza base mix
125 g (4 oz) ready-cooked chicken, chopped
8 cherry tomatoes, halved
150 g (5 oz) mozzarella cheese, sliced
salt and pepper
Method:
Heat the olive oil in a frying pan, add the onion, garlic and fennel and cook for 3 minutes. Add the tomatoes, sugar and tomato purée and simmer for 5 minutes until the mixture is soft and pulpy. Season with salt and pepper.
Meanwhile, make the pizza base according to the packet instructions. Knead lightly until smooth, shape into a ball and roll out thinly to a circle about 30 cm (12 inches) across. Place on a baking sheet.
Spread the tomato and fennel sauce over the pizza base and scatter over the chicken and cherry tomatoes. Arrange the mozzarella on top and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes until crisp and golden.
For fennel, chicken & tomato pasta:
Heat 2 tablespoons olive oil in a pan, add 1 chopped onion, 1 crushed garlic clove, 250 g (8 oz) chopped ready-cooked chicken and 1 chopped small head of fennel.
Cook for 3 minutes, then add 3 chopped tomatoes and 150 ml (¼ pint) passata and simmer for 5 minutes. Season with salt and pepper and stir in a handful of pitted black olives. Serve with freshly cooked pasta. Total cooking time 20 minutes.
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| fennel, chicken and tomato pizza |
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