![[Street Food] NZ New York Style Chicken & Bacon Pizza](https://media.hellofresh.com/f_auto,fl_lossy,q_auto,w_1200/hellofresh_s3/image/HF_Y25_R1016_W34_NZ_R18789-2_Main__2high-f8cd88be.jpg)
[Street Food] NZ New York Style Chicken & Bacon Pizza
with Cheesy Crust & Rocket Salad
Get stuck in with this homemade pizza, piled high with only the best toppings! Chicken, bacon and veggies cook up nicely in the pan before being placed with herby tomato sauce on a cheese-stuffed pizza base! Pop it in the oven, then dig in - no cutlery required!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Smokey Aioli
(Contains: Eggs, Soy; )
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
Capsicum
100 g
Diced Bacon
1 packet
Passata
1 sachet
Dried oregano
300 g
Diced Chicken
1 packet
Rocket leaves
1
Red Onion
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Pizza Dough
(Contains: Soy, Wheat, Gluten; May be present: Pine nut, Sesame)
1 sachet
All-American Spice Blend
Nutrition Values
Cooking Steps
• Keep pizza dough in packaging and place in a bowl of hot tap water (not boiling) until the dough is warm, 20 minutes. • Halve each ball of pizza dough, then set aside to rest for at least 1 hour, until dough increases in size (speed this up by covering each dough ball with a bowl). • Thinly slice capsicum and onion. Drain sweetcorn. • In a medium bowl, combine diced chicken, All-American spice blend and a drizzle of olive oil.
TIP: The dough needs to be warm to increase in size. Resting the dough improves the pizza base texture.
• Preheat oven to 240°C / 220°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum, corn and onion, until tender, 4-5 minutes. Season with salt and pepper and transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook diced bacon and chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
• Dust flour over a clean surface. Flour your hands and a rolling pin, then stretch and roll each ball of dough into a square with 25cm edges. • Transfer pizza bases to a lined oven tray (divide between two trays if your bases are overlapping). • Top bases with passata (see ingredients), dried oregano, chicken, bacon and veggies, leaving a 4cm boarder around the edge. Sprinkle over shredded cheddar cheese.
TIP: Dusting the surface and your hands with flour helps prevent the dough from sticking.
• Sprinkle grated Parmesan cheese over boarder and roll to create a crust. • Bake pizzas until golden and cooked through, 15-20 minutes.
• In a medium bowl, combine rocket, a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice pizza diagonally to get 2 large triangular slices. • Divide New York style chicken and bacon deep-pan pizza between plates. Drizzle over smoky aioli. • Serve with rocket salad. Enjoy!
