28 July 2017
The Pioppi Diet Jerk Chicken Cauliflower Pizza

Jerk Chicken Cauliflower Pizza

Serves 2

FOR THE PIZZA BASE:

1 cauliflower, blitzed to cauliflower rice

2 tablespoons psyllium husk

1 tablespoon dried oregano

1 egg, lightly beaten

1 tablespoon extra virgin olive oil

 

FOR THE JERK CHICKEN:

2 chicken breasts

2 tablespoons jerk seasoning

1 tablespoon extra virgin olive oil

 

FOR THE TOPPING:

2 tablespoons tomato puree

2 ripe tomatoes, sliced

A red pepper, sliced

A yellow pepper, sliced

A green pepper, sliced

1 onion, sliced

Fresh basil leaves

1 mozzarella ball, torn into small chunks

2 tablespoons Parmesan cheese, grated

Some rocket, and a drizzle of olive oil, to serve

1. Preheat the oven to 200°C/180°C fan.

2. Heat a large frying pan over a medium heat and put the cauliflower into the dry pan. Keep stirring as it starts to cook. You don’t want it to take on too much colour, but you need it to lose some of its moisture content so it makes a good base. This will take about 10 minutes. It should be around a quarter smaller in volume when it’s ready.

3. Tip the cauliflower into a large mixing bowl while it’s still steaming, and add the other ingredients. Mix well to distribute the egg.

4. Line two baking sheets with non-stick baking paper and brush with a little oil. Take half of the mix for the pizza base and drop it on to the tray, spreading it into a flat round – you don’t want any holes or gaps.

5. Repeat with the other baking sheet.

6. Place into the hot oven and cook for 20 to 25 minutes.

7. While the base is cooking, take the two chicken breasts and rub them with the jerk seasoning and oil. Heat a griddle and cook each side for 6 to 7 minutes, or until cooked through. This will vary, depending on the shape and thickness of the meat. Set aside and slice when it has cooled a little.

8. Meanwhile, the edges of the pizza bases will be starting to brown and the bottom will be starting to dry out. After the first 20 minutes, remove the trays from the oven and carefully peel off the baking paper (minding your hands on the hot trays; a palette knife can be useful).

9. Flip over to cook on the other side. Return to the oven and cook for a further 15 to 20 minutes, or until the middle is starting to colour and feels dry to the fingertips.

10. Take the bases out of the oven and increase the heat to 220°C/200°C fan. Spread half the tomato puree over each base, then layer with the toppings, finishing by dotting the cheese in and around to hold it all together.

11. Return the trays to the oven for 8 to10 minutes. The peppers should just be starting to soften and the cheese to melt.

12. Serve with a big heap of rocket and a drizzle of oil.

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