Recipe of the day: Pizza with free-range chicken and hummus

Ingredients :

  • 1 free-range Landes IGP/Label Rouge chicken fillet
  • 150g hummus
  • curry
  • 1/2 red onion
  • fresh basil (green and/or purple)
  • 30g pine nuts
  • 8 cherry tomatoes
  • 3 button mushrooms
  • 100 g Gruyere

Sprinkle the chicken fillet in plastic wrap then repeat the operation, tightening the fillet well to give it a sausage shape.

Close the edges tightly with knots. Steam the fillet for 8 minutes or 10 minutes in boiling water.

Let it cool. Roll out the pizza dough. Cut the cherry tomatoes in half as well as the mushrooms and onion into strips.

Spread the hummus over the pizza. Add sliced ​​mushrooms and onions. Spread the cherry tomato halves.

Cut the chicken breast into small slices. Arrange them on the pizza. Scatter small basil leaves, Gruyère cheese and pine nuts on top. Bake for 15 minutes at 210°C.

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