Mediterranean Pizza; Tandoori Chicken Pizza - Sunbeam BT5350 Instruction Booklet

Pizza (continued)

Mediterranean Pizza

1 quantity basic pizza dough, rolled out into
two 26cm circles
¼ cup basil pesto
200g roasted eggplant; chopped *
100g roasted artichoke; chopped *
100g roasted red pepper; chopped *
100g semi dried tomato *
50g kalamata olives, pitted *
150g feta cheese, crumbled
½ teaspoon dried basil
Salt and freshly ground black pepper, to taste
1.Preheat oven to 210°C using PIzzA
setting. Place wire rack in the middle shelf
in the sunken position.
2.Spread pesto over the pizza bases. Top
with roasted vegetables, tomatoes and
olives. Scatter feta and dried basil over
pizza.
3.Place on pizza tray and bake for 15-20
minutes or until golden. Season to taste
with salt and pepper.
* If you don't wish to roast your own
vegetables, roasted vegetables are also
available from your local supermarket in
the deli section.
14
Makes: 2 pizzas

Tandoori Chicken Pizza

1 quantity basic pizza dough, rolled out into
two 26cm circles
½ cup plain Greek yoghurt
¹⁄ ³ cup tandoori paste
400g chicken thigh fillets
200g tzakiki spread
1 teaspoon mint sauce
1 red onion, finely sliced
200g bocconcini cheese, roughly chopped
¼ cup fresh coriander, chopped
Salt and freshly ground black pepper, to taste
1.Preheat oven to 210°C using PIzzA
setting. Place wire rack in the middle shelf
in the sunken position.
2.Combine yoghurt and tandoori paste. Stir
through chicken, cover and refrigerate for 1
hour.
3.Place chicken on a lined baking tray and
bake for 10 minutes or until the chicken
juices run clear. Cool and roughly chop.
4.Combine tzakiki and mint sauce. Season
with salt and pepper. Spread over pizza
bases. Scatter bases with chicken and
onion. Top with cheese.
5.Place on pizza tray and bake for 15-20
minutes or until golden. Top with
coriander. Season to taste with salt and
pepper.
Makes: 2 pizzas