Today I was in the mood for a pizza, but also Tex-Mex; so why not combine them? I hunted around for a simple recipe and found a lot of complicated ones, so I came up with my own. This literally has 4 simple steps – the meat, the base, the topping prep, and baking, DONE! So without further ado, here it is:
Chicken Taco Pizza
600-800 gr. Chicken meat, diced
1 spring onion, finely chopped
Taco spice * to taste
Toss into a pan & turn the stove on high. Stir, cooking until the meat is done; set aside to cool.
Mix into the meat:
~ ½ C. mayonnaise or sour cream or plain yoghurt, along with a squirt of lemon juice and about 1 garlic clove’s worth of garlic paste.
Instead of the typical pizza base of tomato sauce, essentially this is a bean sauce.
1 tin of beans, drained – either white beans or kidney beans; if you’re daring, a tin of refried beans!
Pop the contents into a blender, sprinkle in a few chives & a bit of seasoning or lemon juice, and blitz until a smooth paste.
Slice any or all of the following toppings:
6-8 button mushrooms
10-12 cherry tomatoes, halved
Black olives(pitted), chopped
1 red bell pepper, finely diced
1 avocado, halved, pitted & peeled, and sliced thinly
~1 C. grated Cheddar cheese
On a tray, roll out your phyllo dough onto a sheet of baking paper, and spread the base mixture from edge to edge. Pour the meat mixture on (drain, if too juicy) and spread it out, then toss on the toppings, and top with the cheese.
Pop it in the cold oven, and 45 minutes to an hour before you’re ready to eat, turn the oven on to 180°C (350°F). Serve hot, and enjoy!
Can be served with tortilla chips, salsa and guacamole, or just as-is!
*You can use any taco or fajita spice you like; if you don’t have access to such a spice in the store, or you want to make your own to ensure you know what’s in it, click here for a DIY recipe.
Dietary note: For those who are lactose intolerant, Cheddar cheese is naturally lactose-free; the yoghurt or sour cream can be the LF variety, and you’ve still got a tasty meal!