Name: Chicken, asparagus and goat’s cheese pizza
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
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

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

Serves 4

Prep

15M

Cook

15M

Total

30M

This recipe first appeared in Woman’s Day.

Follow Woman’s Day on Facebook, Instagram and sign up to their e-newsletter.

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.

Thinly slice asparagus by using a Y peeler.

Note

Jennene Plummer

Ingredients

Method

Related stories

Cheesy asparagus quiche

Asparagus and goat’s cheese tart

Native ad body.