Kambrook KPZ200, Инструкция пользователя, Страница: 21 / 28

20
Pesto Chicken Pizza
Makes 1 pizza
1 pizza base
1 lemon, thinly sliced
2 tbsp olive oil
1 tsp salt
2 cloves garlic, thinly sliced
250g chicken thighs (approx 2)
2 tbsp tomato paste
¼ cup sunflower seeds
100g feta
100g pizza cheese
Pesto Sauce
1 ½ cups basil leaves
¼ cup toasted pinenuts
¼ cup parmesan cheese, shredded
¼ cup olive oil
1 clove garlic
1 lemon, juice only
1 tsp salt
1.
In a bowl, combine the lemon, olive
oil, salt, garlic and chicken and cover
with plastic wrap and place into the
refrigerator for 1 hour to marinate.
2.
Heat a frypan over a medium heat
and add the chicken pieces in two
batches, cooking for 4 minutes on
each side. Allow to rest for 5 minutes
and thinly slice.
3.
Set the pizza oven heat setting dial
to ‘HIGH’ and set the ‘TIMER’ to
10minutes and allow to preheat for 10
minutes.
4.
Spread the tomato paste evenly
onto the pizza base and top with
chicken, sunflower seeds, feta and
pizza cheese.
5.
Place onto the pizza oven stone and
close the lid. Set the ‘TIMER’ to 20
minutes and allow to cook.
6.
Using a food processor, process the
basil, pinenuts, parmesan cheese,
olive oil, garlic, lemon juice and salt.
7.
When done, remove the pizza
using the pizza paddles and serve
immediately with pesto sauce
drizzled over the pizza.