Mushy Peas and Manchego Muffins
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The recipe
You’ll need some of these!
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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.
You’ll need some of these!
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.
