What are the main ingredients in Honey Chicken, Olive & Jalapeño Pizza?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

What is the nutritional information of Honey Chicken, Olive & Jalapeño Pizza?

Calories: 966, Carbs: 106 grams, Fat: grams, Protein: 63.4 grams, Sugar: 30.8 grams, Salt: 1470 grams

How do I prepare Honey Chicken, Olive & Jalapeño Pizza?

POPPIN’ RECIPE: Preheat the oven to 200°C. Place the poppy seed & nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. SHREDDED CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and place in a bowl. Shred with two forks, season, and set aside. SWEET ONIONS: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover. ALL ABOUT THE TOMATO BASE: In a small bowl, combine the tomato passata, the NOMU rub, and seasoning. Drain and roughly slice the mixed olives. Set both aside. INTO THE OVEN: Remove the pizza bases from the freezer. Spread the tomato sauce over the pizza base. Carefully slide the base directly onto the oven rack and cook until the base is crispy, 7-10 minutes. ADD SOME TOPPINGS: When the pizzas have 3-4 minutes remaining, remove from the oven and top with the shredded chicken, the caramelised onions, and the sliced olives. Drizzle generously with the honey. Scatter over the chopped jalapeños and the grated cheese. Return to the oven for the remaining time until the cheese is melted. PIZZA NIGHT!: Garnish the chicken & jalapeño pizza with the toasted seed & nut mix and the rinsed green leaves. Finish it off with a crack of black pepper and a pinch of salt. Grab a slice, Chef!

What should be prepared from my kitchen to make Honey Chicken, Olive & Jalapeño Pizza?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter (optional)

Honey Chicken, Olive & Jalapeño Pizza

There’s nothing wrong with the classic pizza combos, but if you want to really impress with your culinary skills, the ham & mushroom combo isn’t going to cut it. So, grab the honey and let’s make a bee-autiful pizza featuring a NOMU Italian Rub-spiced tomato sauce, shredded chicken, caramelised onions, an olive medley, and toasted almonds & poppy seeds.

Honey Chicken, Olive & Jalapeño Pizza

with toasted poppy seeds & almonds

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Chicken
Free-range Chicken Mini Fillets
Grated Mozzarella Cheese
Green Leaves
Honey
Mixed Olives
NOMU Italian Rub
Onion
Onions
Pizza Base
Pizza Bases
Poppy Seed & Nut Mix
Sliced Pickled Jalapeños
Tomato Passata

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter (optional)

Photo of Honey Chicken, Olive & Jalapeño Pizza

Serves 1

POPPIN’ RECIPE
Preheat the oven to 200°C. Place the poppy seed & nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SHREDDED CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the pan and place in a bowl. Shred with two forks, season, and set aside.
SWEET ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
ALL ABOUT THE TOMATO BASE
In a small bowl, combine the tomato passata, the NOMU rub, and seasoning. Drain and roughly slice the mixed olives. Set both aside.
INTO THE OVEN
Remove the pizza base from the freezer. Spread the tomato sauce over the pizza base. Carefully slide the base directly onto the oven rack and cook until the base is crispy, 7-10 minutes.
ADD SOME TOPPINGS
When the pizza has 3-4 minutes remaining, remove from the oven and top with the shredded chicken, the caramelised onions, and the sliced olives. Drizzle generously with the honey. Scatter over the chopped jalapeños and the grated cheese. Return to the oven for the remaining time until the cheese is melted.
PIZZA NIGHT!
Garnish the chicken & jalapeño pizza with the toasted seed & nut mix and the rinsed green leaves. Finish it off with a crack of black pepper and a pinch of salt. Grab a slice, Chef!

Poppy Seed & Nut Mix - 15ml
Free-range Chicken Mini Fillets - 150g
Onion - 1
Tomato Passata - 100ml
NOMU Italian Rub - 10ml
Mixed Olives - 20g
Pizza Base - 1
Honey - 10ml
Sliced Pickled Jalapeños - 20g
Grated Mozzarella Cheese - 50g
Green Leaves - 20g

Download the Recipe

Serves 2

POPPIN’ RECIPE
Preheat the oven to 200°C. Place the poppy seed & nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SHREDDED CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and place in a bowl. Shred with two forks, season, and set aside.
SWEET ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
ALL ABOUT THE TOMATO BASE
In a small bowl, combine the tomato passata, the NOMU rub, and seasoning. Drain and roughly slice the mixed olives. Set both aside.
INTO THE OVEN
Remove the pizza bases from the freezer. Spread the tomato sauce over the pizza base. Carefully slide the base directly onto the oven rack and cook until the base is crispy, 7-10 minutes.
ADD SOME TOPPINGS
When the pizzas have 3-4 minutes remaining, remove from the oven and top with the shredded chicken, the caramelised onions, and the sliced olives. Drizzle generously with the honey. Scatter over the chopped jalapeños and the grated cheese. Return to the oven for the remaining time until the cheese is melted.
PIZZA NIGHT!
Garnish the chicken & jalapeño pizza with the toasted seed & nut mix and the rinsed green leaves. Finish it off with a crack of black pepper and a pinch of salt. Grab a slice, Chef!

Poppy Seed & Nut Mix - 30ml
Free-range Chicken Mini Fillets - 300g
Onion - 1
Tomato Passata - 200ml
NOMU Italian Rub - 20ml
Mixed Olives - 40g
Pizza Bases - 2
Honey - 20ml
Sliced Pickled Jalapeños - 40g
Grated Mozzarella Cheese - 100g
Green Leaves - 20

Download the Recipe

Serves 3

POPPIN’ RECIPE
Preheat the oven to 200°C. Place the poppy seed & nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SHREDDED CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and place in a bowl. Shred with two forks, season, and set aside.
SWEET ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
ALL ABOUT THE TOMATO BASE
In a small bowl, combine the tomato passata, the NOMU rub, and seasoning. Drain and roughly slice the mixed olives. Set both aside.
INTO THE OVEN
Remove the pizza bases from the freezer. Spread the tomato sauce over the pizza base. Carefully slide the base directly onto the oven rack and cook until the base is crispy, 7-10 minutes.
ADD SOME TOPPINGS
When the pizzas have 3-4 minutes remaining, remove from the oven and top with the shredded chicken, the caramelised onions, and the sliced olives. Drizzle generously with the honey. Scatter over the chopped jalapeños and the grated cheese. Return to the oven for the remaining time until the cheese is melted.
PIZZA NIGHT!
Garnish the chicken & jalapeño pizza with the toasted seed & nut mix and the rinsed green leaves. Finish it off with a crack of black pepper and a pinch of salt. Grab a slice, Chef!

Poppy Seed & Nut Mix - 45ml
Free-range Chicken Mini Fillets - 450g
Onions - 2
Tomato Passata - 300ml
NOMU Italian Rub - 30ml
Mixed Olives - 60g
Pizza Bases - 3
Honey - 30ml
Sliced Pickled Jalapeños - 60g
Grated Mozzarella Cheese - 150g
Green Leaves - 40g

Download the Recipe

Serves 4

POPPIN’ RECIPE
Preheat the oven to 200°C. Place the poppy seed & nut mix in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SHREDDED CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the pan and place in a bowl. Shred with two forks, season, and set aside.
SWEET ONIONS
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
ALL ABOUT THE TOMATO BASE
In a small bowl, combine the tomato passata, the NOMU rub, and seasoning. Drain and roughly slice the mixed olives. Set both aside.
INTO THE OVEN
Remove the pizza bases from the freezer. Spread the tomato sauce over the pizza base. Carefully slide the base directly onto the oven rack and cook until the base is crispy, 7-10 minutes.
ADD SOME TOPPINGS
When the pizzas have 3-4 minutes remaining, remove from the oven and top with the shredded chicken, the caramelised onions, and the sliced olives. Drizzle generously with the honey. Scatter over the chopped jalapeños and the grated cheese. Return to the oven for the remaining time until the cheese is melted.
PIZZA NIGHT!
Garnish the chicken & jalapeño pizza with the toasted seed & nut mix and the rinsed green leaves. Finish it off with a crack of black pepper and a pinch of salt. Grab a slice, Chef!