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Peazza

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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.

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

For the pizza sauce: Put all the sauce ingredients into a blender and blend until smooth.
For the chicken: Add all the marinade ingredients into a bowl and whisk them together.
Add the chicken to the marinade, cover and put in the fridge for at least an hour but ideally overnight.
Cook the chicken in a preheated oven at 180c fan for approx. 20 minutes until fully cooked through. Allow the chicken to cool.
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.
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.
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.

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Yeah, that’s right there’s more to mushy peas than fish and chips and just being on the side of a plate. We would definitely recommend the mushy pea fritters… go on treat yourself.