Pizza con pollo affumicato piccante, pomodori e spinaci
Spicy smoked chicken, tomato & spinach pizza
You can use small pitta breads instead of the naan bread.
Preparation time: 15 minutes
Cooking time: 10 minutes
Makes: four oval pizzas (serves 4)
80 ml (2½ fl oz/1/3 cup) tomato passata (puréed tomatoes)
¼ teaspoon dried red chilli flakes
four x 70 g (2½ oz) naan bread
200 g (7 oz) smoked chicken breast fillet, thinly sliced
125 g (4½ oz) marinated artichoke hearts, drained, halved lengthways
2 roma (plum) tomatoes, seeded, diced
1 small red onion, thinly sliced
125 g (4½ oz/1 cup) coarsely grated mozzarella cheese
40 g (1½ oz) baby English spinach leaves, to garnish
Preheat the oven to 230°C (450°F/Gas 8). Place two large, heavy baking trays in the oven to heat.
Combine the tomato passata and chilli flakes in a bowl. Spread the naan breads evenly with the passata. Top with the chicken, artichokes, tomato, onion and mozzarella cheese.
Remove the trays from the oven one at a time to keep them as hot as possible and carefully place two pizzas onto each tray. Bake for 10 minutes, swapping the trays around halfway through cooking, or until the bases are golden. Serve immediately, topped with the spinach.
