Ingredients
Basic pizza dough for 10 pizzas
- 1200 g flour type 00 suitable for pizza
- 700 g water
- 30 g salt
- 14 g dry yeast
Topping
- 400 g Ardo Grilled Mexicana corn
- 300 g Ardo Sweet potato purée
- 250 g Ardo Mexican-style herb mix
- 150 g Ardo Green pepper strips
- 400 g grated cheddar
- 300 g chicken breast
- 100 ml cream
- Some nachos
- Coriander
- Olive oil
- Salt and pepper
Allergens
Gluten
Milk
Preparation
- Knead the dough ingredients into an elastic mixture. Allow to rise until the volume has doubled. Divide into 10 sections and make balls. Allow to rise again. Form a thin base (without a rolling pin).
- Bring the cream to the boil together with half of the Mexican-style herb mix. Add the defrosted sweet potato purée and season with salt and pepper.
- Cut the chicken into cubes and fry in olive oil together with the rest of the Mexican-style herb mix.
- Spread the pizza base with the sweet potato purée and top with the chicken, roasted Mexicana corn and the green pepper strips.
- Bake the pizza in a hot oven on a fireproof stone.
- Finish with some nachos and a sprig of coriander.
Ardo products used in this recipe
