How to make Peri Peri Chicken Pizza- SK Khazana -
Italian and Portuguese fusion – chicken cooked in peri peri sauce and topped on pizza base
This recipe has featured on the show Khanakhazana.
Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), Mozzarella cheese (मोज़ारेला चीज़)
Cuisine : Fusion
Course : Breads
For more recipes related to Peri Peri Chicken Pizza- SK Khazana checkout Chicken Croissants. You can also find more Breads recipes like Bayee Missi Roti German Loaf Mixed Flour Roti WONDER DOUGH
Peri Peri Chicken Pizza- SK Khazana Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 21-25 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Peri Peri Chicken Pizza- SK Khazana Recipe
Boneless chicken breasts 2
Mozzarella cheese cut into small cubes 70 grams
Olive oil 4 tablespoons + for drizzling
Refined flour (maida) for dusting
Ready-made pizza dough 300 grams
Green capsicum cut into small triangles 1 small
Cherry tomatoes halved 5
Black olives slices to sprinkle
Dried mixed herbs to sprinkle
For Peri Peri Paste
Onion quartered 1 medium
Garlic cloves 5-6
Ginger roughly chopped 1 inch piece
Red capsicum chopped 1 small
Coriander seeds 1 tablespoon
Cumin seeds 1/2 tablespoon
Red bird's eye chillies 3
Black peppercorns crushed to taste
Smoked paprika powder 2 teaspoons
Granulated sugar 1 teaspoon
Salt to taste
Lemon 1/2
Parsley fresh sprigs 4-5
Dried red chillies 2
Method
Step 1
To make peri peri paste, put onion, garlic cloves, ginger, red capsicum, coriander seeds, cumin seeds, bird’s eye chillies, crushed black peppercorns, smoked paprika, sugar and salt in a blender jar. Grate some lemon zest into it and add juice of ½ lemon. Add parsley sprigs and dried red chillies and blend to smooth paste.
Step 2
Take chicken in a bowl, add 2 tbsps of peri peri paste and 2 tbsps oil and mix till the chicken is well coated.
Step 3
Heat remaining olive oil in a non-stick grill pan, place the chicken in it and cook on high heat, turning sides, till grill marks appear on both sides. Reduce the heat and cooked till done.
Step 4
Slice the chicken and cut into ½ inch cubes.
Step 5
Preheat the oven to 180° C.
Step 6
Dust the worktop with flour, place the dough on top, tap and press to spread to form a thick disc, the size of a pizza pan. Put it in the pan and spread it evenly, prick all over with a fork.
Step 7
Spread 2 tbsps peri peri paste on the pizza base. Sprinkle mozzarella cheese cubes, green capsicum triangles, cherry tomato halves, chicken cubes and black olive slices. Sprinkle dried mixed herbs and drizzle some olive oil on top.
Step 8
Keep the pan in the preheated oven and bake for 15-20 minutes.
Step 9
Cut into wedges and serve
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
