1 block of puff pastry or you may use a sheet of Puff pastry or the squares
150gms Cheddar Cheese shredded
150 gms Mozzarella Cheese shredded
Toppings of your choice: sliced black olives, jalapenos, sliced mushrooms or capsicum
For the Pizza Sauce:
1 tbsp Olive oil
½ medium onion chopped
3 cloves of garlic
1 cup tomato puree ( fresh or the Pomi tomato puree)
½ cup of water
1 large chicken breast (or 2 small ones)
1 tbsp ketchup
2 tsp hot sauce (optional)
¼ cup spring onions chopped
¼ cup coriander leaves chopped
1 tsp chilli powder
½ tsp oregano
¼ tsp coriander powder
¼ tsp cumin powder
¼ tsp pepper powder
Salt (to taste)
To Make the Pizza sauce
Bring a saucepan to high heat, and add some oil, and when it is hot add the onions and garlic and saute until soft and translucent. Add the tomato puree, and water and place the chicken breast into the pan. Add the sauces and dry seasonings. Cover and simmer until the chicken is cooked completely. This would take around 10 mins to cook. Once the chicken is cooked take it out on the cutting board using tongs or a slotted spoon. Let it cool for a while. Then pull the chicken with two forks to shred the chicken. Add the shredded chicken back to the sauce and mix well. Adjust seasoning if required. Add the chopped herbs.
To make the pizza
Preheat oven to 190C.
Roll out the puff pastry block into a large rectangular sheet that is around 2 mm thick. (You may divide the block in half and roll it out for easier handling.)
Place the Puff pastry sheet on a large baking sheet and leaving a slight border, prick holes evenly in the centre of the sheet. This is done to prevent the puffing up of the puff pastry and so we get an even flat base on our pizza.
Top the pizza with a little bit of the pizza sauce, followed by both the cheeses and then very few extra toppings. You don’t want to add too many toppings as it can be too heavy. We are looking for light crisp pizza with no soggy bottom.
Bake at 190C for 15 – 20 mins until the sides are all puffy, and the cheeses have melted. Once out of the oven, let it cool for 2 mins before slicing into squares and sprinkle some chopped herbs and serve. If they are already in squares, the slicing can be skipped.
* I prefer the block pastry, as the end result is much more crisp and flaky than the pre-cut square ones.
* You may use any pre-made sauce/ cooked and shredded chicken and follow the same steps.
* You may use any kind of melty cheese like edam, gruyere, cheddar and mozz. I like a combo of mozz and cheddar as mozz gives the stringy texture while cheddar gives awesome flavour)