Chicken and Capsicum Pizzas with Red Pepper Pesto Mayo

Chicken and Capsicum Pizzas with Red Pepper Pesto Mayo

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, April 29, 2018.

Keep some salsa plain and separate for fussy eaters and give the red pepper mayo topping a taste before drizzling over pizzas.


Ingredients

Pizzas

  • ½ capsicum
  • ¼ red onion
  • 1 courgette
  • 3 pizza bases
  • 70g tomato paste
  • 2 Tbsp GF sweet chilli sauce
  • ½ Tbsp water
  • 2½ Tbsp olive oil
  • 300g chicken and capsicum grind
  • 100g feta cheese

Dressing

  • ½ tsp GF mustard
  • 2 tsp olive oil
  • 1½ tsp GF vinegar
  • ½ tsp GF maple syrup/honey

Salsa

  • 2 tomatoes
  • ½ telegraph cucumber
  • ½ capsicum
  • ¼ red onion (optional)
  • 1 Tbsp red pepper pesto mayo

To Serve

  • 2-3 Tbsp red pepper pesto mayo

Steps

  1. Preheat oven to 220°C. Preheat two oven trays (or pizza stones if you have them). Thinly slice first measures of capsicum and onion and dice courgette 0.5cm. Lay two sheets of baking paper on a bench. Cut one base in half and place one and a half bases on each sheet of paper
  2. In a small bowl, mix together tomato paste, sweet chilli sauce, water and oil. Evenly spread tomato mixture over bases, leaving an edge for the crust. Tear off teaspoon amounts of chicken grind and evenly dot over bases. Sprinkle over prepared vegetables, crumble over feta and season.
  3. Carefully lift baking paper with pizzas on top and place on preheated trays (or pizza stones), then slide baking paper away (use a fish slice to help with this).
  4. Cook pizzas for 14-15 minutes, until pizzas are golden. Swap trays halfway to ensure even cooking.
  5. In a medium bowl, whisk all dressing ingredients together. Dice tomatoes, cucumber and second measure of capsicum 0.5cm and finely dice second measure of onion (if using). Add all to bowl with dressing along with first measure of red pepper pesto mayo, toss to combine and season to taste.
  6. To serve, drizzle second measure of red pepper pesto mayo over pizzas. Slice each pizza into 6-8 pieces and divide between plates. Serve salsa on the side.

Nutritional Information

Energy 2559 kj
612 kcal
Protein 21.0g
Carbohydrate 54.3g
Fat 34.9g