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:
4chicken breast(s)
1tsp salt
1tsp ground cumin
1tsp garlic salt
0.5tsp smoked paprika
1.4tsp ground coriander
1.2tsp chilli powder
4jalapeño(s)
sliced
1red pepper(s)
large and sliced
1.2a 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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