I recently had friends over for a pizza night. Steve was easily the most excited about pizza night and about making a Poacher’s Pantry smoked chicken and avocado pizza.
I started typing this post the other day, but realised that as a vego I couldn’t express Steve’s enthusiasm for smoked chicken without his input.
To quote Steve’s text on his pizza: ‘Yep, it was smoked and marinated in Thai spices. An old favourite that works really well with other “soft” flavours like avocado, brie or chevre. Invented the combination to compliment Riesling, my preferred wine :)’
Below Steve is making his pizza.
The pizza was topped with Poacher’s Pantry smoked chicken, red onion, goat’s chevre, avocado, tomato and shredded mozzarella.
It looked even better once it was cooked, and the omnivores raved about it.
Ingredients: Sourdough pizza base, tomato paste, shredded mozzarella, tomato, Poacher’s Pantry smoked chicken, red onion, avocado, and goat’s chevre.
Equipment: chopping board, knife, oven tray and oven
- Spread tomato paste and shredded mozzarella on the pizza base
- Top with other ingredients and finish with more mozzarella
- Bake at 170 degrees Celsius until golden