Thursday 7 August 2014

Chicken and Sweetcorn Pizza

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I made this Chicken and Sweetcorn Pizza on a rainy Saturday in March.

 You know those weekends when you're feeling slightly lazy, but still want a homemade meal, and something that is special, but not too much work? Anyone with me? Well, it was one of those days and this simple pizza recipe came in really handy especially with ready-made pizza dough (or you could make your own).

Pizza, previously: BBQ Chicken PizzaPizza MargheritaHomemade PizzaFresh Pizza Dough

A Simple List of Ingredients:

1. Vegetable Oil
2. Cumin Seeds
3. Onion
4. Green Chillies
5. Tinned Tomatoes
6. Red Chilli Powder
7. Salt
8. Ground Coriander
9. Crushed Ginger
10. Crushed Garlic
11. Minced Chicken
12. Tomato Passata
13. Cheese
14. Sweetcorn
15. Jalapeno Chillies

Bismillah, let's begin!

First, make the chicken topping. Take 1 large Onion and 3 Green Chillies.

Finely slice them both.

Heat a few tablespoons of Vegetable Oil in a pan.

Heat the oil up on a medium heat, and sprinkle in 2 teaspoons of Cumin Seeds. Fry for 1 minute or until you're able to smell their wonderful scent.

Add in the chopped onion.

And, the chopped chillies.

Stir together and soften the onions. A good trick to soften them is to cover and leave on a low heat for a few minutes.

Once softened, uncover and brown on a medium heat. If the pan looks a little dry, don't be afraid to add a splash of oil.

Next, pour in 1/2 tin (200g) of Plum Tomatoes blended with a splash of water.

Mix together and let it bubble for a minute or two.

Next, the spices:
1 teaspoon Red Chilli Powder
1 teaspoon Salt
1 teaspoon Ground Coriander
1/2 teaspoon Crushed Garlic
1/2 teaspoon Crushed Ginger

Add in the spices.

Mix well.

Stir fry on a medium heat for a few minutes to wake the spices up. Again, don't be afraid to add a splash of oil if the spices begin to burn or stick.

Next, add in 1 pound of Chicken Mince.

Stir fry on a medium heat until the chicken loses its pink colour.

Cover and leave to cook on a low heat for 20 minutes or until completely cooked through.

Once cooked, uncover and on a high heat, dry out any excess water by stir frying. Remove from the heat and allow to come to room temperature - spread out onto a tray to speed up the process!

Preheat the oven to Gas Mark 7 or 220 degrees. Place your prepared pizza base on to a baking tray or pizza tray.

Spread on a few tablespoons of Tomato Passata or Pizza Sauce.

Spoon on the chicken mixture to cover the base.

Now is the time for you to customize your own pizza with whatever toppings you like - I added a little Sweetcorn.

Along with a few sliced Jalapeno Chillies.

Finally, cover with either grated Mozzarella or Cheddar cheese.

Bake in the hot oven for 10-15 minutes or until the golden brown and bubbling.

Slice up and serve straight away with salad ..

.. or maybe a few slices of Cheesy Garlic Bread?

Perfect for a rainy, grey Saturday!

Full Written Recipe:

Chicken and Sweetcorn Pizza

Few tablespoons Vegetable Oil
2 teaspoons Cumin Seeds
1 large Onion, peeled and finely chopped
3 Green Chillies, finely sliced
½ tin (200g) Plum Tomatoes, blended with a little water
1 teaspoon Red Chilli Powder
1 teaspoon Salt
1 teaspoon Ground Coriander
½ teaspoon Crushed Ginger
½ teaspoon Crushed Garlic
1 pound Chicken Mince
Any pizza toppings, I used sweetcorn and sliced jalapeno chillies
Few tablespoons Tomato Passata
Cheddar Cheese, grated and as needed


Heat the oil in a pan on a medium heat. Add the cumin seeds and fry for 1 minute or until you’re able to smell their wonderful scent.

Add in the chopped onion and chopped green chillies. Brown the onion until golden – a good trick to speed up the softening process is to cover and leave on low heat for few minutes.

Once the onions are softened, add the blended tomatoes.

Next, add in the red chilli powder, salt, ground coriander, crushed ginger and crushed garlic.
Stir fry everything together for a minute or two to let them get to know one another.

Then, put in the chicken mince and fry until browned and all the pink colour has disappeared.
Cover and simmer for 20 minutes on a low heat. Then, uncover and dry out any liquid on a medium to high heat by constantly stir frying.

Let the chicken filling come to room temperature before using on a pizza. To speed up this process, spread the filling out on a large tray.

Preheat the oven to Gas Mark 7 or 220 degrees.
For the pizza, roll out your pizza base or use a ready-made one. Put it onto a lined baking tray or pizza tray.

Spread on the tomato passata. Then spoon on the chicken filling. Sprinkle on sweetcorn, sliced jalapeno chillies and grated Cheddar cheese along with anything else you like on pizzas.

Bake at Gas Mark 7 or 220 degrees until  golden brown and bubbling - about 10 to 15 minutes.

Any leftover chicken filling can be use in anything - hot toastie sandwiches, tossed with spaghetti, mixed into scrambled eggs, topped with mashed potato for a quick pie – whatever you want! 

This Time Last Year:

Keep me in your duas, please,


Spice Enthusiast
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