Chicken, asparagus and goat’s cheese pizza
All you need is 30 minutes to create this speedy pizza recipe - homemade base and all! Top with rotisserie chicken, creamy goat's cheese and asparagus for a simple yet sophisticated dinner
May 07, 2017 10:53pm- Serves 4
- 15 mins preparation
- 15 mins cooking
This recipe first appeared in Woman's Day.
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ingredients
- 1/2 cup red capsicum, pecorino, cashew and basil dip
- 1 cup shredded mozzarella
- 6 slice prosciutto, torn
- 2 cup rotisserie chicken, shredded
- 125 gram goat’s cheese, crumbled
- 1 bunch asparagus, trimmed, blanched
- 60 gram baby spinach
- dried chilli flakes, lemon wedges to serve
Pizza base
- 2 cup plain flour
- 1 sachet dry yeast
- 1/2 teaspoon caster sugar
- 3/4 cup warm water
- 2 tablespoon olive oil, plus extra to serve
method
- 1
Preheat oven to very hot, 220°C. Line two oven trays with baking paper.
- 2
For the pizza base: Sift flour into a large bowl. Stir in yeast and sugar. Pour in combined water and oil, mixing to form a dough.
- 3
Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Divide in two. Roll each portion out to a 20cm oval. Place each on a tray.
- 4
Spread dip evenly over each pizza base. Top with cheese and prosciutto. Bake for 10 minutes until cheese has started to melt. Scatter chicken over. Bake for 4-5 minutes to heat through.
- 5
Top with goat’s cheese while still hot. Finish with asparagus, spinach leaves and a sprinkle of dried chilli flakes. Drizzle with extra olive oil and accompany with lemon wedges.
notes
- Thinly slice asparagus by using a Y peeler.