Thai Chicken Flatbread Pizza

Here’s a variation of pizza that is great for the grown-ups on a Friday night, featuring peanut sauce, broccoli, and sweet mango.

I know, what a combination!

You will have to trust me with this one – it really is good 🙂

Flatbreads are a regular on the shopping list at my place; you can use them so many ways, from wraps with pulled pork and slaw, to bases for bacon and egg pies! Super nice for a lunch sandwich instead of a bread which gets boring quickly – specially for the kids!

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This is as authentic a peanut sauce as you can make, as it starts with real peanuts not peanut butter! It is super easy, and quick to make.

You can use this for a dip for vegetables, or as a sauce for chicken or beef satay. Or use it as a marinade for grilled chicken or tofu.

For the Peanut Sauce:

  • 1 cup fresh dry-roasted peanuts, unsalted
  • 1/3 cup water
  • 2 c loves garlic, crushed
  • 1/2 teaspoon dark soy sauce
  • 2 teaspoons sesame oil
  • 1-2 tablespoons brown sugar, to taste
  • 2-2 1/2 tablespoons fish sauce
  • 1/2 teaspoon tamarind paste, or 2 tablespoons lime juice
  • 1/2 teaspoon cayenne pepper, or 1 teaspoon chilli sauce
  • 1/3 cup coconut milk

Place all of the ingredients into  blender or food processor, and blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.

Do a taste-test, adding more fish sauce if not salty enough, or  more cayenne if not spicy enough for you. If too salty, add a squeeze of fresh lime juice. If you would prefer it sweeter, add a little more sugar.

**this sauce tends to thicken as it sits – just a little water or coconut milk to thin it out, as needed. It stores well, in the fridge for up to 2 weeks; pop it in the freezer after this time period.

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Pizza Ingredients:

  • 2 flatbreads, or pitas
  • 200-250 grams chicken breasts
  • 1 teaspoon vegetable oil
  • salt and pepper
  • 150gram mozzarella cheese, grated
  • 1/2 cup small broccoli florets, chopped
  • 1 small red onion, sliced thinly
  • 1 mango, chopped – if it is out of season, a can of mango will do the trick too 🙂
  • peanuts, chopped to serve
  • 2 tablespoons parsley, chopped to serve

Preheat the oven to 450 degrees.

Heat oil in a small pan, and add chicken and 2 tablespoons of peanut sauce, salt and pepper to sauté until the chicken is cooked through. Set aside and allow to cool.

Spread two tablespoons of the peanut sauce on each flatbread or pita, then top with half of the chicken, cheese and broccoli and red onions.

Bake pizza for 8-9 minutes or until the cheese is melted and golden

Top with chopped mango, peanuts and parsley.

Serve with extra peanut sauce so you can dip the crust!

Happy Friday Pizza Nights xx

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Tandoori Chicken & Mango Pizza – so easy!

Who doesn’t love Pizza? It is a good standby: quick & easy to throw together, the kids all eat it without complaint, and you can pretty much put anything on a pizza base! Of course making fresh pizza bases is the ultimate with a pizza – and I do this on the weekend using the bread maker. But like all sensible working woman I also have a couple of bases on standby in the refrigerator!

Tonight I had some chicken I had cooked the night before in a tandoori paste in a plastic container, and wondered if that would make a good topping for a pizza?

But what goes with tandoori chicken? Caramalised onion? Some sort of fruit maybe?

I always have caramelised onion as a pantry staple, it is very easy to make, keeps well and can be used in a variety of ways. Here is the recipe I make. It is from Annabel Langbein . I’m sure she won’t mind sharing her recipe with you all 🙂

Prep time:10 mins Cook time:30 mins Makes:about 3 cups
6 red or brown onions, peeled and finely slicedIMG_0830
1 cup water
3 tbsp balsamic vinegar
2 tbsp each butter and sugar
1 tsp each salt and finely chopped rosemary leaves
Combine all ingredients in a pot, cover and cook on medium heat for 15 minutes. Remove the lid and cook, stirring now and then, until all the water has evaporated and the onions are just starting to stick on the bottom (about 15 minutes). Allow to cool. Store in a jar in the fridge for up to a week.

Anyway back to the pizza 🙂

  • 1 pizza base or naan bread if you have?
  • 1 tablespoon of tomato paste
  • 1/2 cup caramelised onions
  • 150g (or thereabouts) of tandori basted & grilled chicken
  • 1 can of mangoes! Well it seemed like a good taste match!
  • Mozarrella cheese – small handful

Smooth the tomato paste over the base, splash the onion all over, top with the chicken. Add sliced mango decoratively! and then sprinkle mozzarella cheese over the top! Voila !! Fan bake for 15mins.

The man of the house gave this the ‘thumbs up’ and not just because he was hungry! It was tasty with the mango complimenting the taste of the tandori chicken – a dollop of creme  freche and a glass of red wine! Who could ask for anything more on a Tuesday evening after a long day in the office…

Happy Cooking!

xx

 


Mango & Almond Olive Oil Cake

Sharon Webber, 22 January, 2016

I was grabbing a few bits & pieces at the supermarket on my way home the other day and noticed Mango’s were in the fruit & veg department.  To be honest not one of my favourite fruits but something that my husband enjoys. I was reminded of a lovely light cake that I made him which actually makes a nice summer cake.

4 eggs, at room temperature
1½ cups caster sugarIMG_0466
2 tsp vanilla extract
1 cup mango nectar or fresh orange juice
1 cup extra-light olive oil
2 cups self-raising flour
½ cup plain flour
1 cup almond meal (100g packet)
2 large mangoes (if not in season use canned mangoes )
1 cup flaked almonds
2 tbsp icing sugar

Preheat oven to 180°C. Grease and line a 30cm x 20cm x 4cm deep baking pan with baking paper. Using an electric beater, beat eggs, sugar and vanilla for 3 minutes or until thick and pale. Stir in mango nectar, or orange juice, and olive oil.
Sift flours over egg mixture. Add almond meal and gently stir until combined. Remove skin from mangoes. Cut flesh from stone and dice. Add mango to batter and stir until combined. Spoon mixture into prepared baking pan. Smooth top. Sprinkle flaked almonds onto cake, pressing gently into batter.
Bake for 50-60 minutes or until cooked through when tested in the centre with a skewer.

Stand for 10 minutes before transferring to a wire rack to cool. Dust with icing sugar, and serve with fresh whipped cream or yoghurt on the side. 

This would make a nice desert cake – eat it  warm from the oven – you won’t be disappointed.

xx