Garlic-Herb Chicken, Spinach and Spring Onion Pizza

Friday evenings are synonymous with lazy evenings. You simply want to gather round with your family for a long chit chat or sit in front of the television to watch some exciting movies. More importantly, you want to wind down yourself after a hectic and heavy week.

Friday is definitely not the time to spend long hours in the kitchen cooking. I reckon, that is the main reason why pizza turns out to be the go-to-food on Friday evenings. It is easy for everyone to engage in preparing pizzas; even our little ones can make the pizza and eat it too.....

Here is a gourmet style Garlic-Herb Chicken, Spinach and Spring Onion pizza for you to share with your family. You can use or substitute the herbs with any of your choice.

Makes: 6 mini pizzas
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Baking Time: 10 - 15 minutes

Ingredients
For the garlic herb chicken topping

• 1/2 kg chicken thighs, cut into small cubes
• 3 cloves garlic, crushed
• 1/2 tbsp butter
• 1/2 tbsp coriander leaves, freshly chopped
• 1/2 tbsp dill leaves, freshly chopped 
• 1/2 tbsp basil leaves, freshly chopped
• 1/2 tbsp parsley leaves, freshly chopped
• salt and pepper to taste

Remaining Ingredients

• 6 mini-pizza bases, half baked (follow link for pizza dough recipe)
• baby spinach leaves, as required
• spring onion, chopped, as required
• mozzarella cheese, as required
• tomato ketchup or bbq sauce, to serve

Method
1. Marinate chopped chicken with salt, pepper and herbs for 30 minutes in the refrigerator.
2. Heat a pan over medium flame. Add butter and before it burns, add crushed garlic and stir, till it turns light brown. Add marinated chicken pieces and stir until browned on all sides. Now reduce the flame, add 1 tbsp of water, close pan and cook until chicken is done. Take care that the stock from the chicken does not dry up. This stock is required to brush on the pizza base before layering with toppings. We cook chicken in low flame to avoid the stock from drying up. Let the mixture cool.

3. Preheat fan-forced oven to 220°C.
Brush each pizza base with 1 tbsp of chicken-herb stock from step 2. Layer baby spinach leaves as required. Then top with around 1 1/2 tbsp chicken mixture followed by 1 - 2 tbsp spring onion. Finish it off with mozzarella cheese. Bake in oven for 10 minutes or until all the cheese has melted and browned to your liking. Remove from oven and immediately squeeze some tomato ketchup or bbq sauce over each pizza.
Enjoy hot!