• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Description

This recipe and photo were provided by Mission Foods.

 

 

Recipe Ingredient

  • For the pesto
  • 2 cups basil fresh
  • 2 cloves garlic
  • 1/4 cup pine nuts roasted
  • 2/3 cup extra virgin olive oil
  • lemon juice to taste
  • sea salt to taste
  • black pepper to taste
  • For topping
  • 1 chicken leg deboned
  • 1 tsp paprika powder
  • 1 tsp cajun powder tsp
  • 1 tsp garlic minced
  • 1 sprig thyme
  • 1 tbsp olive oil
  • sea salt to taste
  • black pepperq to taste
  • Pizza assembly
  • 1 naan plain or garlic and herb
  • Romaine lettuce
  • mozzarella shredded

Instructions

  1. For the pesto
  2. Blend all ingredients in a food processor and check for seasoning.
  3. For topping
  4. Combine all ingredients and give the chicken leg a proper rub. Cover and refrigerate for 1 hour.
  5. Then, grill for marking and place in an 180 degrees Celcius oven for 7 minutes until cooked through.
  6. Slice into half-inch cubes.
  7. Pizza assembly
  8. Spread a thin layer of pesto on a plain or garlic and herb naan.
  9. Layer with shredded Romaine lettuce, diced grilled chicken and shredded mozzarella as you would on a normal pizza.

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