This Chicken Tikka Pizza is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Mature Cheddar Cheese(ContainsMilk)
Diced Chicken Thigh
Pizza Bases(ContainsCereals containing Gluten)
Preheat your oven to 200°C. Grate the cheese. Drain the sweetcorn in a sieve. Pop the chicken and tikka paste into a large bowl. Season with salt and pepper, then mix together to coat the chicken. IMPORTANT: Wash your hands after handling chicken and its packaging. Set aside.
Heat a large frying pan on medium-high heat (no oil). Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. When ready, transfer to a small bowl and set aside.
Pop the (now empty) pan back on medium-high heat with a drizzle of oil. When hot, add the diced chicken thigh and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Pop your pizzas onto a board. Spread the pizza sauce over the pizza bases, leaving a 1cm border around the edge. Top with the chicken tikka and charred corn. Scatter over the cheese.
When the oven is hot, slide the pizzas directly onto the middle rack and bake until the base is golden and the cheese has melted and is bubbly, 10-12 mins.
When ready, remove the pizzas from the oven and transfer to a board. Cut into slices then transfer them to your plates and tuck in. Enjoy!