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.
Honey Chicken, Olive & Jalapeño Pizza
Honey Chicken, Olive & Jalapeño Pizza
with toasted almonds
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Almonds
- Chicken
- Free-range Chicken Mini Fillets
- Fresh Basil
- Grated Mozzarella Cheese
- Honey
- Mixed Olives
- NOMU Italian Rub
- Onion
- Onions
- Pizza Base/s
- Pizza Bases
- Sliced Pickled Jalapeños
- Tomato Passata
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
POPPIN’ RECIPE
Preheat the oven to 200°C. Place the Almonds 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 Onion
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). 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/s 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
In the final 3-4 minutes, remove the pizza/s from the oven and top with the Chicken, the caramelised onion, and the olives. Drizzle generously with the honey. Scatter over the jalapeños and the cheese. Return to the oven for the remaining time until the cheese is melted.
PIZZA NIGHT!
Garnish the Chicken & jalapeño pizza with the toasted nuts and the basil. Finish it off with a crack of black pepper and a pinch of salt. Grab a slice, Chef!
POPPIN’ RECIPE
Preheat the oven to 200°C. Place the Almonds 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 Onion
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the Onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). 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/s 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
In the final 3-4 minutes, remove the pizza/s from the oven and top with the Chicken, the caramelised onion, and the olives. Drizzle generously with the honey. Scatter over the jalapeños and the cheese. Return to the oven for the remaining time until the cheese is melted.
PIZZA NIGHT!
Garnish the Chicken & jalapeño pizza with the toasted nuts and the basil. Finish it off with a crack of black pepper and a pinch of salt. Grab a slice, Chef!
POPPIN’ RECIPE
Preheat the oven to 200°C. Place the Almonds 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 Onion
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the Onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). 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
In the final 3-4 minutes, remove the pizzas from the oven and top with the Chicken, the caramelised onion, and the olives. Drizzle generously with the honey. Scatter over the jalapeños and the cheese. Return to the oven for the remaining time until the cheese is melted.
PIZZA NIGHT!
Garnish the Chicken & jalapeño pizza with the toasted nuts and the basil. Finish it off with a crack of black pepper and a pinch of salt. Grab a slice, Chef!
POPPIN’ RECIPE
Preheat the oven to 200°C. Place the Almonds 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 Onion
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the Onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). 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
In the final 3-4 minutes, remove the pizzas from the oven and top with the Chicken, the caramelised onion, and the olives. Drizzle generously with the honey. Scatter over the jalapeños and the cheese. Return to the oven for the remaining time until the cheese is melted.
PIZZA NIGHT!
Garnish the Chicken & jalapeño pizza with the toasted nuts and the basil. Finish it off with a crack of black pepper and a pinch of salt. Grab a slice, Chef!
Frequently Asked Questions
What is the preparation time for Honey Chicken, Olive & Jalapeño Pizza?
The preparation time for Honey Chicken, Olive & Jalapeño Pizza with toasted almonds is between 20 and 40 minutes.
What is the total time required to make Honey Chicken, Olive & Jalapeño Pizza with toasted almonds?
The total time required to make Honey Chicken, Olive & Jalapeño Pizza with toasted almonds is between 35 and 55 minutes.
How many servings does Honey Chicken, Olive & Jalapeño Pizza provide?
4 servings
What are the main ingredients in Honey Chicken, Olive & Jalapeño Pizza?
Almonds, Chicken, Free-range Chicken Mini Fillets, Fresh Basil, Grated Mozzarella Cheese, Honey, Mixed Olives, NOMU Italian Rub, Onion, Onions, Pizza Base/s, Pizza Bases, Sliced Pickled Jalapeños, Tomato Passata
What is the nutritional information of Honey Chicken, Olive & Jalapeño Pizza?
Calories: 1016, Carbs: 112.4 grams, Fat: grams, Protein: 64.2 grams, Sugar: 33 grams, Salt: 1638 grams
How do I prepare Honey Chicken, Olive & Jalapeño Pizza?
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. PIZZA NIGHT!: Garnish the chicken & jalapeño pizza with the toasted nuts and the basil. Finish it off with a crack of black pepper and a pinch of salt. Grab a slice, Chef! ADD SOME TOPPINGS: In the final 3-4 minutes, remove the pizza/s from the oven and top with the chicken, the caramelised onion, and the olives. Drizzle generously with the honey. Scatter over the jalapeños and the cheese. Return to the oven for the remaining time until the cheese is melted. INTO THE OVEN: Remove the pizza base/s 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. 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. SWEET ONION: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Fry the onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener (to taste). Remove from the pan, season, and cover. POPPIN’ RECIPE: Preheat the oven to 200°C. Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Honey Chicken, Olive & Jalapeño Pizza?
Almonds, Chicken, Free-range Chicken Mini Fillets, Fresh Basil, Grated Mozzarella Cheese, Honey, Mixed Olives, NOMU Italian Rub, Onion, Onions, Pizza Base/s, Pizza Bases, Sliced Pickled Jalapeños, Tomato Passata
How many calories does Honey Chicken, Olive & Jalapeño Pizza have?
1016 calories
How much fat content does Honey Chicken, Olive & Jalapeño Pizza have?
grams
Woolies Products in this dish
