Tuesday, January 23, 2007


serves 3

150 ml warm water
1 Tbsp sugar
11/2 tsp dried yeast
1 Thsp olive oil
1/2 cup self raising flour
1 cup plain flour
1/2 tsp salt

1 chicken breast
1 Tbsp olive oil
2 bacon rashers
1/4 medium red onion
50 g cream cheese
2 button mushrooms
100 g edam cheese
6 - 8 passionfruit (depending on size)
freshly ground black pepper
fennel to garnish (optional)

Mix the water and sugar until the sugar dissolves. Check that the water is lukewarm then add the yeast. Leave at least 5 minutes or until the yeast bubbles. Combine the oil, flours and salt in a bowl. Stir in the bubbling yeast mixture, and mix well. Add extra flour if necessary, to make the dough firm enough to turn on to a well floured board. Knead until smooth. Split into 3 - 4 balls. Roll into small rounds about 1/2 cm thick. Leave to stand while preparing the topping.

Preheat the oven to 1800C. Remove excess fat and skin from the chicken breasts and cut into pieces approx. 1 cm cubed. Heat a frypan to a medium temperature with the olive oil. Cook the chicken until tender.

Remove the rind from the bacon and discard. Cut bacon into 1 - 2 cm pieces. Thinly slice the onion lengthwise.

Thinly slice the cream cheese. Grate the edam cheese.

Scoop the pulp from the passionfruit. Divide evenly between the pizzas and spread over the small rounds.

Evenly divide the chicken, bacon and cream cheese, and put on pizzas.

Next divide edam cheese and add to pizza. Place sliced onion and mushroom on top and finish with ground black pepper to taste.

Cook for 20 - 25 minutes or until the base browns and the cheese is golden Garnish with fennel.

courtesy of: New Zealand Passionfruit Growers Association, Inc., PO Box 117, Katikati, New Zealand, Ph: +64 7 549 3553

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