Katie QuinnComment

CBGB Pizza

Katie QuinnComment
CBGB Pizza
WKA_4-JULY_11.jpg

Adapted from Theo & Co.’ by Theo Kalogeracos

INGREDIENTS /

3 tbsp passata
1 tbsp chopped canned tomatoes
200g basic pizza dough (see below)
90g mozzarella (grated or buffalo variety)
90g unsalted Brazil nuts, crushed
1 large rotisserie chicken breast, sliced into chunks
1 large tbsp seeded wholegrain mustard
1/4 roasted pumpkin, torn into pieces
1/2 fresh green bell pepper, de-seeded + sliced
1 small onion, thinly sliced
Salt + freshly ground black pepper
Olive oil

METHOD /

Preheat oven to 250˚C (480˚F)

Combine passata sauce and chopped tomatoes in a small bowl an spread evenly over base leaving a 2cm border around the edge of the pizza dough.

Cover the sauce with grated or torn mozzarella cheese and sprinkle with crushed Brazil nuts (reserving some for garnishing later).

Mix the roasted chicken and mustard together then place onto pizza, topping with the roasted pumpkin (just tear into into large chunks), green capsicum (bell pepper) and sliced onion.

Cook for 10 minutes or until crispy, remove from oven, cut into slices, drizzle with olive oil, season with salt and black pepper.

Finally scatter remaining crushed Brazil nuts on top.