Sunflower oil, for greasing
1 sachet (145g) pizza base mix
About 125ml warm (hand hot) water
1 fresh green chilli, deseeded
125g Mature cheddar cheese, grated, divided
300g skinless, boneless, cooked, chicken breast fillets, diced
100ml enchilada sauce
1 clove garlic, pressed
8 baby plum tomatoes
1 tbsp chopped fresh coriander
Preheat oven to 220C/fan 200C/ Gas Mark 7
Lightly brush Medium Bar Pan with sunflower oil using Chef’s Silicone Basting Brush; set aside. Place pizza base mix in Stainless 4-ltr Mixing Bowl; add enough warm water, mixing to form a soft dough. Knead dough on lightly floured surface for 5 mins or until smooth. Place pizza dough onto centre of prepared bar pan; roll dough out to cover base of pan using Baker’s Roller. If necessary, gently ease dough 5mm up edges of pan using fingertips, so that edges are slightly higher than base. Set aside in warm place 15 mins.
Meanwhile, chop onion and chilli using Food Chopper. In Classic Batter Bowl, combine onion, chilli, 40g of the grated cheese, the chicken, enchilada sauce and garlic pressed with Garlic Press; mix well using Small Mix ‘N Scraper.
Bake pizza base 12-14 mins or until golden brown. Remove pan from oven to Stackable Cooling Rack. Sprinkle half of the remaining cheese evenly over pizza base top with chicken mixture, spreading evenly. Sprinkle remaining cheese over top of chicken mixture. Bake an additional 7-9 mins or until pizza base is deep golden brown, chicken topping is hot and cheese is melted. Remove from oven to cooling rack.
Meanwhile, on cutting Board, slice tomatoes lengthways into quarters using Utility Knife, or wedge using Veggie Wedger. Scatter tomatoes and chopped coriander over cooked pizza. Cut pizza into 12 even rectangular portions; serve hot or warm using Mini Serving Spatula.
Independent Director for the Pampered Chef