Katie QuinnComment

Buttermilk Chicken, Walnut, Tarragon + Watercress pizza

Katie QuinnComment
Buttermilk Chicken, Walnut, Tarragon + Watercress pizza
WKA_Buttermilk-Chicken-Pizza_P.jpg

Makes 2 pizzas

INGREDIENTS /

2 x balls pre-made pizza dough or base

BUTTERMILK MARINADE

1 cup buttermilk
2 tsp Dijon mustard
Salt + freshly ground black pepper
Juice of small half a lemon
2 x 200g (average sized) free-range chicken breasts

PIZZA SAUCE

3 tbsp light olive oil
Handful of fresh parsley leaves
Handful of fresh basil leaves
2 tsp Dijon mustard
2 tbsp sour cream
Juice of half a small lemon
Small pinch of tarragon (approx. 4-5 leaves)
Salt + freshly ground black pepper
1 cup walnuts, roughly chopped
Handful or two watercress leaves
50g Parmesan cheese, grated
Lemon wedges for serving

METHOD /

Pre heat oven to 200C fan-forced (if using a regular oven to bake pizzas)

To make the marinade, add buttermilk, Dijon mustard and lemon juice into a medium-sized bowl, season with salt and pepper whisk together to combine.

Remove excess fat from the chicken breasts and cut the chicken crossway into cm thick strips.  Add the chicken to the marinade, cover with cling film and leave in the fridge for 3 hours.

After chilling, cook chicken pieces on a hot griddle pan until almost cooked through. Allow to rest on
paper towel.

To make the pizza sauce, add all ingredients into a food processor and whizz until smooth.

To assemble the pizzas; roll out dough to your desired thickness and place on pizza stone or pizza maker paddles. Divide sauce evenly over both pizza bases and spread out leaving a 2cm border around the pizza edge (if you have any sauce remaining, retain to serve with the pizzas). Top pizzas with pre-cooked chicken strips, scatter with walnuts then bake in pizza maker or in standard oven on a stone until base is cooked through (12-15 mins).

To serve, drizzle any remaining sauce over the pizzas (you can add a little EVOO to make it go further and to allow it to drizzle easier), top with a handful torn watercress leaves, sprinkle with grated Parmesan and serve with lemon wedges to squeeze over pizza when cut and freshly ground black pepper.