CHICKEN PIZZA MEXICANA

INGREDIENTS:

300g boneless chicken, preferably from the breasts; cut into 2cm pieces
finely grated zest of 2 limes
1 tsp coriander seeds, crushed
1 tbsp cooking oil
1 quantity Basic Pizza Dough (see previous post)
100g mozzarella cheese, grated
75g smoked cheese, grated
75g canned red kidney beans
75g frozen sweetcorn kernels, defrosted
1 fresh chilli, seeded and chopped
1/2 red onion, thinly sliced
1/2 red pepper
salt and freshly ground black pepper
coarsely chopped fresh cilantro, to garnish

METHOD:

Rub chicken with lime zest and coriander seeds, then stir fry in oil for 3 minutes
Roll out the dough to 30 cm diameter. Transfer to a greased perforated pizza pan. Sprinkle with half the cheeses, then add the drained kidney beans, sweetcorn and chilli. Arrange the onion and pepper slices on top along with the chicken, season to taste and sprinkle with the balance of the cheeses.

Bake in a preheated oven @ 240 Celcius for 20 to 25 minutes. Garnish with cilantro and serve immediately.

You can substitute the kidney beans with drained and chopped, canned pineapple cubes,if you prefer.