Chicken Pizza Boat with a Tex-Mex Twist

Name: Chicken Pizza Boat with a Tex-Mex Twist with cheddar, Romano pepper & corn salsa
Total time: 35 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 piece Pizza dough; 200 g Chicken mince with Mexican seasoning; 1 piece Garlic; 1 piece Tomato; 140 g Corn; ½ sachet(s) Mexican-style spices; 200 g Passata; 25 g Grated cheddar; 1 piece Romano pepper; 1 piece Red onion; 2 teaspoon White wine vinegar; 1 tablespoon Olive oil; to taste Salt and pepper

with cheddar, Romano pepper & corn salsa

View our plans

We have already seasoned the minced chicken with Mexican spices for you. This way, you can put a real fiesta of flavours on the table tonight!

Tags:

Family

Allergens:

Gluten

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

½ piece

Pizza dough

(Contains: Gluten, Tarwe May be present: Melk (inclusief lactose))

100 g

Chicken mince with Mexican seasoning

½ piece

Garlic

½ piece

Tomato

70 g

Corn

¼ sachet(s)

Mexican-style spices

100 g

Passata

15 g

Grated cheddar

(Contains: Melk (inclusief lactose))

½ piece

Romano pepper

½ piece

Red onion

Not included in your delivery

1 teaspoon

White wine vinegar

½ tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3819 kJ

Calories913 kcal

Fat27.1 g

Saturated Fat12.1 g

Carbohydrate116.8 g

Sugar18.7 g

Dietary Fiber10.6 g

Protein42.3 g

Salt5.9 g

Potassium142.1 mg

Calcium14.3 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Strainer

•Casserole

•Baking Sheet with Baking Paper

•Bowl

Cooking Steps

Preheat the oven to 200°C.
Chop the onion (see Tip). Finely dice the Romano pepper and drain the corn. Crush or mince the garlic.
Heat the olive oil in a deep frying pan over medium-high heat. Fry the garlic with half of the onion for 1 minute, then add the mince and fry for 4 - 5 minutes, separating it as you do so.

Tip: half of the onion will be served raw, but if preferred you can also fry all of it in the next step instead.

Add half each of the corn and Romano pepper and fry for 3 - 4 minutes, then add the Mexican-style spices* and the passata.
Bring to the boil and allow to cook gently for 3 - 4 minutes. Season to taste with salt and pepper.

*Take care, this ingredient is spicy! Use as preferred.

Roll out the pizza dough onto a parchment-lined baking sheet.
Cut the dough in half. Fold the edges inwards and roll the corners towards each other so as to make a boat shape.
Spread the filling over the dough and scatter over the cheese, then bake in the oven for 15 - 20 minutes.
In the meantime, finely dice the tomato.

In a bowl, combine the tomato with the rest of the onion, Romano pepper and corn. Add the white wine vinegar and season to taste with salt and pepper.
Serve the pizza boats on plates and top with the salsa.

Did you know... corn is rich in magnesium, which plays an important role in the formation of bones and muscles. Other good sources of magnesium include peanuts, pulses, bananas, wholegrains and cocoa.