Naan Chicken & Veg Pizzas with a Peanut and Hoisin Sauce

Words: Illanique Van Aswegen

Findus Vegetables

The quickest and easiest, no-nonsense pizzas to throw together. Such a treat!

Serves: 4
Difficulty: easy
Preparation time: 20 minutes
Cooking time: 10 minutes

Peanut and Hoisin Sauce
3 Tbsp (45 ml) crunchy peanut butter
3 Tbsp (45 ml) hoisin sauce
2 Tbsp (30 ml) sweet chilli sauce
2 Tbsp (30 ml) warm water
1 tbsp (15 ml) rice vinegar
1 Tbsp (15 ml) olive oil
salt and pepper

2 tsp (10 ml) olive oil
500g (1 bag) Findus Wok Thai
1 tsp (5 ml) ginger, finely grated
1 tsp (5 ml) garlic, finely chopped
¼ cup (60 ml) cultured cream / crème fraîche
4 (400 g) small naan breads
250 g roasted chicken, shredded
salt and pepper
1 (400 g) tin chickpeas, drained
160 g ricotta, crumbled
1 (30 g) spring onions, thinly sliced
¼ C (60 ml / 12 g) basil leaves

Preheat the oven to 240 °C.

To Serve
Peanut and Hoisin Sauce

Whisk all the ingredients for the sauce together and season lightly.

Heat the olive oil in a hot pan over medium heat. Add the Findus Wok Thai, ginger and garlic. Fry for 5 minutes until tender.
Spread cultured cream or crème fraîche over each naan bread. Scatter the vegetables and chicken on top and season with salt and pepper. Bake for 5-6 minutes until crisp. Top the pizzas with dollops of the sauce, the chickpeas, ricotta, spring onions and basil leaves.

TIP: Use leftover roasted chicken for the pizzas or simply buy a readymade rotisserie chicken from the supermarket.

To make beautiful spring onion curls, thinly slice a spring onion from top to bottom. Place in ice water for 20 minutes. Strain and use.


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