Chicken-and-veg-pizza

Fajita chicken and vegetable pizza

This smoky, spicy pizza is inspired by classic Tex-Mex dishes

By , 12 February 2019

(1 vote)

Fajita chicken and vegetable pizza
  • 1 Hour

  • Serves: 12

Nutritional Info
Each 122g serving contains
  • Energy

    807KJ

    193KCAL

    10%
  • Fat

    2.9g

    low

    4%
  • Saturates

    1.1g

    low

    6%
  • Sugars

    3.7g

    low

    4%
  • Salt

    0.13g

    low

    2%
of your reference intake.
Typical energy values per 100g: 661kJ/158kcal.
Ingredients
  • 400g Mc Dougalls '00' Extra Fine Premium Plain Flour, plus extra to dust
  • 7g sachet Asda Easy-Bake Yeast
  • 1tsp sugar
  • 4tsp rapeseed oil
  • 400g can Napolina Cherry Tomatoes in Rich Tomato Juice
  • 2 cloves garlic, crushed
  • 2tsp mixed dried herbs
  • ½tsp smoked paprika
  • 200g Asda Mexican Fajita Chicken Breast Slices
  • ½ x 198g tin sweetcorn, drained
  • 1 red onion, sliced
  • 100g frozen sliced mixed peppers
  • 125g light mozzarella, torn
Method
  • Put the flour, yeast and sugar into a bowl, then make a well in the middle. Add 300ml slightly warm (not hot) water.

  • Add the oil. Bring the mixture together with a wooden spoon until it forms a soft, sticky dough.

  • Knead on a floured surface for 6 mins until smooth. Cover with a tea towel and leave to rise a little. Meanwhile, make the sauce. Put the tomatoes, garlic, herbs and smoked paprika in a large pan and season with black pepper. Simmer for 10 mins or until thickened. Set aside.

  • Preheat the oven to 220C/200C Fan/Gas 7. Stretch the dough into 2 round pizza bases about 5mm thick. Line 2 baking trays with baking paper, sprinkle lightly with flour then lay the bases on top.

  • Top each base with half the sauce. Divide the chicken slices, sweetcorn, red onion, peppers and mozzarella between them. Bake for 12-18 mins until the crust is crisp and golden. Serve immediately.