Pulled chicken pizza with ricotta and bell pepper
With a crispy cauliflower crust, this pulled chicken pizza is not only delicious but also more nutritious. Topped with fresh bell peppers, crunchy corn, pulled chicken, creamy ricotta, and guilt-free smoky BBQ sauce, this pizza is the ultimate taste experience! And all in just 25 minutes.
Preparation
Preheat the oven to 200°C (400°F). Halve the chicken breast horizontally. Bring a saucepan of water to a boil and cook the chicken for 10 minutes, or until cooked through.
Meanwhile, season the tomato passata with ½ of the Verstegen World Spice Meal - Chicken Wrap.
Halve the pepper mix, remove the seeds, and cut into strips. Drain the corn.
Remove the chicken from the pan and shred it into thin strips using two forks. Season with the remaining Verstegen World Spice Meal - Chicken Wrap and olive oil.
Spread the tomato passata over the pizza bases, followed by the corn, bell pepper, and pulled chicken. Spread the ricotta over the pizza and bake for 8 minutes, or until golden brown.
Remove the pizzas from the oven. Drizzle with Verstegen Guilt-Free Smokey BBQ Sauce and serve.
Variatietip
Liever vegetarisch? Vervang de pulled chicken door jonge jackfruit uit blik! Laat het jackfruit uitlekken, trek met vorken uit elkaar en breng op smaak met Verstegen WSM Kip Wrap en olijfolie.
Ingredients
- 500 g kipfilet
- 400 g tomaten passata
- 2 el Verstegen World Spice Meal - Kip Wrap
- 350 g snoepgroente paprikamix
- 140 g maïs
- 1 el olijfolie
- 4 bloemkoolbodem pizza
- 250 g ricotta
- 2 el Verstegen Guilt Free Smokey BBQ Sauce
