Chicken, Capsicum And Ricotta Mini Pizzas

Making pizza at estate is easy afterward you use store-bought naan bread as the base.

The ingredient of Chicken Capsicum And Ricotta Mini Pizzas

1 tbsp olive oil
1 onion finely chopped
3 garlic cloves crushed
1 1 2 tsp smoked paprika pimenton
2 tsp caster sugar
1 tsp tomato cement
2 tbsp sherry or red wine vinegar
1 1 4 cups 310ml tomato passata sugo
6 naan or pita breads
1 small barbecue chicken skin and bones removed meat shredded
1 green capsicum thinly sliced
1 long green chilli thinly sliced
200g ricotta crumbled
1 3 cup 50g pumpkin seeds pepitas toasted
rocket leaves to utility

The Instruction of chicken capsicum and ricotta mini pizzas

preheat the oven to 200u00b0c and line two baking trays with baking paper
heat oil in a large frypan on top of higher than medium heat build up the onion and garlic then cook stirring occasionally for 4 5 minutes until soft build up the paprika and sugar later cook for a other 1 minute go to the tomato paste vinegar and passata shorten heat to low later cook stirring for 5 6 minutes until thickened remove sauce from the heat
move on the tomato sauce higher than the naan or pita breads leaving behind rejection a 1cm border height afterward the shredded chicken capsicum chilli and ricotta subsequently next place on the lined baking trays and bake for 10 12 minutes until the bread is golden and crisp and the topping is warm
sprinkle the pizzas behind pumpkin seeds and rocket subsequently next serve immediately

Nutritions of Chicken Capsicum And Ricotta Mini Pizzas

calories: 526 039 calories
calories: 20 7 grams fat
calories: 5 7 grams saturated fat
calories: 42 3 grams carbohydrates
calories: 7 3 grams sugar
calories: n a
calories: 41 grams protein
calories: 98 milligrams cholesterol
calories: 548 milligrams sodium
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calories: nutritioninformation