The recipe

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Peazza

 

Pizza with a green twist? Peazza!

 

Chopped basil, cracked pepper, garlic and Batchelors Mushy Peas make up this delicious pizza sauce. All you need are some un-pea-lievable toppings – marinated chicken, spicy chillies and some cheesetastic options like halloumi, mozzarella and cheddar. If you’re after a vegetarian option for the pizza, swap the chicken topping for delicious mushroom topping.

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You’ll need some
of these!

Hand writting

INGREDIENTS

For the base:

1x pizza base

For the pizza sauce:

300g Batchelors Mushy Peas

10g chopped basil

1/4 tsp salt

1 tsp chopped mint

1 tsp garlic puree

Pinch of cracked black pepper

For the chicken thigh:

500g chicken thigh

35ml lemon juice

35ml rapeseed oil

1/2 tsp salt

1/2 tsp cracked black pepper

1/4 tsp dried oregano

1/4 tsp dried thyme

2x garlic cloves

25g red chillies

Toppings:

10g red and green sliced chillies

50g halloumi, diced

50g grated extra mature cheddar

50g grated mozzarella

100g chicken thigh

100g pizza sauce

METHOD

1

For the pizza sauce: Put all the sauce ingredients into a blender and blend until smooth.

2

For the chicken: Add all the marinade ingredients into a bowl and whisk them together.

3

Add the chicken to the marinade, cover and put in the fridge for at least an hour but ideally overnight.

4

Cook the chicken in a preheated oven at 180c fan for approx. 20 minutes until fully cooked through. Allow the chicken to cool.

5

Assembling the pizza: Take a shop-bought pizza base and spread 100g of the pizza sauce over the base. Sprinkle over cheddar, mozzarella & diced halloumi.

6

Dice the cooled chicken thigh into small pieces and spread out over the pizza. Finally, spread the sliced chillies over the top of the pizza.

7

Place the pizza on a baking tray and into a preheated oven @ 200c fan for 10 / 15 minutes until the cheese is melted and the toppings are all heated through.