Too Hot to Handle

Too Hot to Handle
    For the red pepper sauce (4 bell peppers):
  • Preheat oven to 230°C. Cut the bell peppers in half, remove the seeds and place on baking sheet with sliced garlic cloves and thyme, if desired.
  • Sprinkle with olive oil and bake for 15 minutes. If the skin begins to blacken and peel off the pepper, stop cooking.
  • Once nicely roasted, peel the peppers. Toss peppers, garlic and thyme into a blender and blend until smooth. Season to taste with salt and pepper.
  • If desired, you can add cream cheese for a milder flavour.
  • For the roasted bell peppers (1 bell pepper):
  • Half the pepper and roast for 15 minutes in a 230°C pre-heated oven. You can do this on the same time as roasting peppers for the red pepper sauce (remember to not blend all peppers!).
  • Once roasted, remove the skin and slice beautiful strips of pepper and set aside.
  • For the chicken:
  • In a hot pan, fry chicken cutlets on each side until golden brown. Don’t cook completely, or the chicken will be too dry. Let rest and cut into small pieces.
  • For the pizza:
  • Stretch your dough and spread 100 g of red pepper sauce. Add the mozzarella, chicken pieces and the roasted pepper strips.
  • Transfer to pizza oven and bake at 400°C for 90-180 seconds. Before serving, sprinkle with cheese cubes, sliced chillies and fresh coriander. Absolutely fiery.