Chicken and Bell Pepper Pizza, No Added Refined Sugar
International dishesSavory CakesItalyabout 40 minutes
This chicken and bell pepper pizza is done in forty minutes thanks to a ready made base. The chicken is torn into thin shreds, the bell peppers come in two colors and the cheese goes over everything. Piling the topping on too thick leaves the surface wet and the base soft.
Here the chicken breast is fried until tender and then torn into fine shreds rather than left in pieces. The order is fixed too: ketchup, bell pepper and onion, shredded chicken, sausage, and cheese last.
This batch weighs about 839g, at roughly 235 calories per 100g.
Method
Rinse the red and yellow bell peppers, remove the stems and cut them into rings. Peel and slice the shallot. Slice the sausage into rounds.
Rinse 150g chicken breast and drain it, cut it into bite sized pieces and marinate with 5g salt, 5g seasoning powder, 5g black pepper and 1.8g kOBE Monk Fruit Blend for 15 minutes.
Heat 50ml oil in a pan and fry the chicken until cooked through and tender, then tear it into fine bite sized shreds.
Spread 100g ketchup evenly over the base, arrange the bell pepper and shallot in alternating pieces, then add the shredded chicken, the sausage and finally 100g mozzarella.
To bake: heat the oven for 15 minutes at 200C, then bake for 7 minutes at 230C. In an air fryer, cook for 10 minutes at 200C.
Tips
Ready made pizza bases are sold in the supermarket freezer aisle and go straight into the oven.
Indian shallot can be swapped for thinly sliced onion.
Marinate the chicken a full 15 minutes before frying, since a rushed chicken breast comes out dry and bland.
Tear the chicken thin and spread it evenly, since thick pieces leave the surface wet.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.