About this recipe:This fusion pizza is bursting with flavour. Chicken, roasted green pepper, mushrooms, garlic and salami all top shop-bought pizza bases for a tasty and easy-to-make dinner for six. Use chorizo instead of salami if desired.
1 green pepper
4 teaspoons olive oil, divided
1 skinless chicken breast fillet, finely chopped
1 tablespoon jerk paste, or to taste
3 cloves garlic, diced
1 portobello mushroom, finely chopped
2 (150g) shop-bought pizza bases
1/2 (250g) jar pizza topping
100g thinly sliced salami
175g grated mozzarella cheese
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Preheat the grill. Brush the green pepper with 1 teaspoon olive oil, and place on a baking tray. Grill about 5 minutes on each side, until skin begins to scorch. Remove from heat, and seal in a plastic container for 15 minutes. Cut into strips, remove seeds, pulp and skin, then dice.
Preheat oven to 180 C / Gas 4.
Heat the remaining olive oil in a frying pan over medium heat, and cook the chicken 10 minutes, until juices run clear. Mix in the roasted green pepper, jerk paste, garlic and Portobello mushroom. Cook and stir 5 minutes, until heated through.
Place the pizza bases on a baking tray, and spread each with pizza topping. Arrange the salami, then the chicken mixture evenly over the sauce. Top with mozzarella cheese.
Bake pizza 10 minutes in the preheated oven, or until cheese is melted and bubbly and bases are golden brown.
For a crispier pizza base, pre-bake the bases for 5 to 10 minutes in a 180 C oven. Cool slightly and then top with pizza toppings and bake as stated.