Thursday, 9 August 2012

Pizza anyone?

Who loves pizza? I do, especially when it is homemade! We cooked a gorgeous pizza on Monday at Katie's show - Chicken and Rosemary which is so easy and so yummy! The recipe is below - enjoy!

Katie had a fab show and will be getting about £100 of free product - how fab is that! If you would like to host a show, please do let me know. Another way of getting lots of products free is by becoming a Consultant and joining my team! All you need is one show booked in (I could even come and do it for you; you would be the consultant and get the commission, but I would do everything) and you are ready to go! If you join in August not only do you get the three usual FREE bonus kits you get whenever you start when you do 12 shows in your first 3 months, but you also get three FREE bonus kits made up of new autumn/winter products. What a great way to start your business! You could end up with over £900 of free kit for your starter kit cost.

So if you just want a hobby, something to supplement an income or a career change, please do let me know. I would love to have you in my team! In fact this pizza recipe is perfect for the starter kit!

The Pampered Chef ®Roasted Chicken, Onion & Rosemary Pizza Recipe

2 packets (290 g) pizza base mix 
About 250 ml warm (hand hot) water  
 250 g skinless, boneless cooked chicken, chopped  
 1 red onion, thinly sliced 
 3 tablespoons snipped fresh parsley 
 2 tablespoons olive oil  
 2 cloves garlic, pressed 
 1 tablespoon finely chopped fresh rosemary leaves 
 1/8 teaspoon salt, or to taste 
 1/8 teaspoon freshly ground black pepper, or to taste 
 200 g mozzarella cheese

Preheat oven to 200°C/ fan 180°C/Gas 6. Lightly brush Medium Round Stone or Rectangle Stone with sunflower oil using Chef's Basting Brush; set aside. Place pizza base mix (use both sachets) in Stainless Steel Mixing bowl. Add enough warm water, mixing to form soft dough using Bamboo Spoon. Knead dough on lightly floured surface 5 minutes or until smooth. Place pizza dough onto centre of prepared baking stone; roll dough out to within 5 mm of edge of baking stone using Baker's Roller™, making edges slightly thicker than centre. Set aside in warm place 15 minutes.
  1. Fry chicken in 20cm Saute Pan until just cooked. Chop onion using Food Chopper. Snip parsley with Kitchen Shears and a Prep bowl.
  2. In Classic Batter Bowl, toss together chicken, onion, parsley, olive oil, garlic pressed with Garlic Press, rosemary, salt, black pepper and 140 g of the mozzarella cheese (grate using Rotary grater). Spread chicken mixture evenly over pizza base to within 5 mm of edge using the Small Mix 'n' Scraper. Sprinkle with remaining cheese.
  3. Bake about 25 minutes or until cooked and golden brown. Place baking stone on Stackable Cooling Rack; cool 10 minutes. Cut into wedges with Pizza Cutter; serve using Small Spatula.

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