Indulge in a slice on National Pizza Day
“I’m in love. I’m having a relationship with my pizza.”
If Eat Pray Love taught us anything, it’s that it’s okay to get emotionally attached to pizza. Any day is a good day for a slice but with today being National Pizza Day, Head Chef Alex marks the occasion by sharing an enticing yet effortless pizza recipe.
The truth about chefs; quite often after working 12-14 hours in the kitchen cooking, we come home and still have to prepare dinner for others. While in lockdown I have had a lot more time to do more elaborate things, this is a pizza that I started making for my wife on those days when I was too tired to think and she wanted pizza for dinner. It’s become her favourite pizza, so even when I have more time, this is what she wants. For those who like a dip for their pizza crust, a quick little whip up of cream cheese, hot sauce and some maple syrup works amazingly.
Lisa’s Easy Pizza
1 Pizza Base
Pizza Sauce (60g)
Mature Cheddar (60g)
Chicken Breast (100g)
Button Mushrooms (100g)
Extra Virgin Rapeseed Oil as needed
Sea Salt as needed
Black Pepper, Ground as needed
Baby Spinach (10g)
1. Preheat oven to 220o/200 o fan.
2. Lightly coat chicken breast with rapeseed oil and season with sea salt and black pepper.
3. Bake in preheated oven for approximately 20 minutes. Visually checked to ensure it is fully cooked.
4. Thinly slice mushrooms and toss in a little rapeseed oil, sea salt and black pepper.
5. Roast mushrooms for 10 minutes.
6. Allow chicken too cool, then thinly slice.
7. Thinly slice pimentos and spinach.
8. Place pizza base on a foil lined baking sheet.
9. Spread pizza sauce over pizza base leaving an edge around.
10. Shred the mature cheddar and spread evenly over, leaving an edge.
11. Spread chicken, mushroom, spinach and pimento all over the cheese.
12. Fire into preheated oven and allow to bake for 8-12 minutes.
13. Allow to cool for a minute before cutting.
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