Fennel, Chicken and Tomato Pizza

cook 30 mins
  • 2 tablespoons olive oil
  • 1 small onion, sliced
  • 1 garlic clove, crushed
  • 3 tomatoes, chopped
  • pinch of sugar
  • 1 tablespoon tomato purée
  • 145 g (4 1/2 oz) pizza base mix
  • 1 small head of fennel, thinly sliced
  • 125 g (4 oz) cooked chicken, chopped
  • 8 cherry tomatoes, halved
  • 150 g (5 oz) mozzarella cheese, sliced
  • salt and pepper
  • Heat the olive oil in a frying pan, add the onion, garlic and fennel and cook for 3 minutes. Add the tomatoes, sugar and tomato purée and simmer for 5 minutes until the mixture is soft and pulpy. Season with salt and pepper.
  • Meanwhile, make the pizza base according to the instructions on the packet. Knead lightly until smooth, shape into a ball and roll out thinly to a circle about 30 cm (12 inches) across. Place on a baking sheet.
  • Spread the tomato and fennel sauce over the pizza base and scatter over the chicken and cherry tomatoes. Arrange the mozzarella on top and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes until crisp and golden.
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