| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Serves | 2-4 |
| Cuisine | Italian |
| Diet | Other |
| Preparation | Moderate |
| Calories | 495 |
| Fat | 35g |
| Saturates | 10g |
| Protein | 34g |
| Carbs | 13g |
| Sugars | 8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6.
To make the tomato sauce, dice the tomatoes and slice 3 garlic cloves. Heat 3 tbsp olive oil in a small pot over a medium heat. Add the garlic and allow to infuse until lightly golden before adding all the tomatoes. Season with honey, 1 tsp salt and ½ tsp pepper. Turn the heat to low and allow to simmer until the tomatoes have broken down into a sauce.
Meanwhile, make the chicken base. Mince 1 garlic clove and finely chop the parsley. In a bowl, combine these with chicken mince, egg, paprika, ½ tsp salt, ½ tsp pepper and 1 tsp olive oil,. mixing until well combined.
Line a baking tray with baking paper and spread the chicken mixture into a 20cm circle, approx. 1–1½cm thick. Bake the chicken base for 12–15 minutes until it’s just cooked through and starting to turn golden. Remove from the oven and spread the roasted tomato sauce evenly over the top.
Tear the fresh mozzarella over the sauce and return to the oven for 5–7 minutes until the cheese is melted and bubbly. Remove from the oven, top with fresh basil and pesto.
Serve immediately.
