- Cooking time
- That’s oven cooked
- That’s going to impress
- That’s super quick
Once you’ve tried this super simple pizzetta recipe with zesty toppings, chances are, you’ll never want to order in pizza again!
Find out about Hot PERi-PERi sauce
500g Chicken breasts
60ml Nando’s PERi-PERi sauce
1kg Bread dough*
1 Cup (250ml) Neopolitan tomato sauce
15ml Nando’s PERi-PERi sauce
300g Mozzarella cheese, thinly sliced or grated
1 Red pepper, deseeded and sliced
1 Mango, peeled and cubed
5 Red spring onions, sliced
10g Fresh coriander leaves, torn
Preheat the oven to 200˚C.
For the PERi-PERi chicken, baste the chicken breasts with the 60ml Nando’s PERi-PERi sauce and grill or bake until cooked through.
Roll out 4 pieces of the pizza dough into irregular oval shapes. Transfer dough onto a lightly dusted baking sheet.
Combine the Neopolitan tomato sauce and 15ml Nando’s PERi-PERi sauce together in a small bowl. Top the pizzetta’s with some of the Neopolitan tomato sauce and mozzarella cheese.
Tear the chicken into bite-sized pieces and arrange on the pizzetta’s. Add the red pepper and bake for 12-15 minutes, or until cooked.
Top with the mango, spring onion and coriander leaves, before serving.
*If you’re pressed for time, use a readymade pizza base.