Mexican Chicken Pizza
Bring the fiesta to your kitchen with this bold, flavour-packed homemade pizza recipe. Loaded with tender spiced chicken, crunchy veggies and bubbling LANCEWOOD® Lactose-Free Cheddar, this chicken pizza recipe is everything you want from a weeknight dinner – crispy, creamy and full of kick. Finished with a drizzle of Lactose-Free Sour Cream, it’s the perfect option for families following a lactose intolerance diet without compromising on taste. Looking for easy dinner ideas? This Mexican Chicken Pizza delivers restaurant-quality flavour straight from your oven – quick to prep, fun to make, and guaranteed to impress.
Ingredients:
4 chicken breast(s)
1 tsp salt
1 tsp ground cumin
1 tsp garlic salt
0.5 tsp smoked paprika
1.4 tsp ground coriander
1.2 tsp chilli powder
4 jalapeño(s), sliced
1 red pepper(s)
large and sliced
1.2 a red onion, thinly sliced
LANCEWOOD® Lactose Free Cheddar
LANCEWOOD® Lactose Free Sour Cream
Dr. Oetker Happy Days Pizza Bases (frozen)
For toppings:
fresh coriander
to garnish
To serve:
lime wedges
guacamole
Method
Prepare the chicken:
Cut chicken breasts into bite-sized pieces. In a bowl, combine salt, cumin, garlic salt, smoked paprika, coriander and chilli powder. Toss the chicken in the spice mix until evenly coated.
Cook the chicken:
Heat a drizzle of oil in a large pan over medium heat. Fry the chicken until cooked through and lightly golden. Set aside.
Assemble the pizzas:
Preheat the oven to 220°C. Arrange the frozen pizza bases on baking trays and top with most of the grated lactose-free cheese. Evenly scatter over the cooked chicken, jalapeños, red pepper and onion. Sprinkle the remaining cheddar over the top.
Bake and finish:
Bake for 10–13 minutes, or until the cheese is melted and golden. Drizzle generously with LANCEWOOD® Lactose-Free Sour Cream, garnish with fresh coriander and serve with lime wedges and guacamole.
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