Chicken and pistachio pizzas

Chicken and pistachio pizzas

By
From
Turquoise
Makes
10
Photographer
Lisa Cohen and William Meppem

Chicken is not at all traditional as a topping for Turkish or Middle Eastern pizzas, but I think this is a shame! Here I combine a base of lightly spiced minced chicken with tarragon, which has a slight aniseed flavour, and chopped pistachio nuts, to give a satisfying crunch. The result is a light and tasty pizza, perfect for a summer lunch or snack.

Ingredients

Quantity Ingredient
200g free-range chicken thighs, boned, skinned and minced
1 large shallot, finely diced
1 garlic clove, finely diced
1 tablespoon Poultry spice mix
2 tablespoons russian tarragon, chopped
sea salt
freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 quantity Turkish pizza dough
olive oil
1/4 cup unsalted pistachios, shelled and roughly chopped
1/4 cup parmesan, finely grated

Method

  1. Place the minced chicken on a large chopping board and put the shallot, garlic, spice mix and tarragon on top. Use a very large knife to chop and mix everything together until well combined. The topping should be the consistency of a smooth, fine paste. Season with salt and pepper and use your hands to mix in the extra-virgin olive oil.
  2. Preheat the oven to 220ºC. Knock back the dough, then tip it onto a lightly floured work surface. Divide the dough into 10 portions. Roll each portion into a round, 14 cm in diameter. Brush lightly with oil and spread with topping. Mix the chopped pistachios with the parmesan and scatter on top. Bake for 6–8 minutes (a fan-forced oven may take as little as 4–5 minutes) and serve piping hot.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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