Chicken, Cranberry & Plum Pizza
Serves 2 person
10mins Prep
12mins Cook
A quick, easy crowd-pleaser for the summer, using our Cranberry Jelly and Plum Sauce for festive fruity flavours.
Leftover turkey or ham will make delicious swaps for roast chicken on Boxing Day!
By Josie Wells
Ingredients
Pizza Dough
- 3 cups Plain flour
- 4 tsp Baking powder
- 1 + 1/2 tsp Salt
- 1 + 2/3 cups Unsweetened Greek yoghurt
- 2 Tbsp Semolina
Toppings
- 1 Pizza Base
- 5 Tbsp Barker's Cranberry Jelly
- 1 Handful Baby spinach
- 150 g Sliced roast chicken
- 1/2 Red onion, thinly sliced
- 100 g Camembert cheese, sliced
- 1/2 cup Grated Mozzarella
- 3 Tbsp Barker's Central Otago Rich Red Plum Sauce
- 2 tsp Olive oil
Method
Pizza Dough
- Combine flour, baking powder and salt in a large bowl. Add yoghurt and mix to a rough dough. Turn out onto a lightly floured surface and knead gently for a couple of minutes, until dough is mostly smooth.
- Divide dough into two pieces, shape into balls and dust with extra flour. Sprinkle two large pieces of baking paper with semolina, if using (use flour if not). Roll dough out on the baking paper into rounds approximately 5-10mm thick.
- Add toppings and bake as per recipe.
Toppings
- Preheat oven to 250ºC fan bake. Place a large baking tray in the oven to heat up.
- Place pizza base on a large piece of baking paper. Spread base with cranberry jelly. Top with spinach, chicken, onion and camembert. Sprinkle with mozzarella. Drizzle plum sauce over the top, then drizzle the crust with olive oil.
- Carefully slide pizza (on the baking paper) onto the hot tray. Bake for 10-12 minutes, until pizza is crisp and golden. Leave to sit for a couple of minutes before slicing and serving.
