The one thing for me that always makes me feel content and grounded is cooking. I love getting creative and bringing ideas to life in the kitchen, whether they fail or succeed. I am one of those people who loves everything about food, right from where everything comes from to serving it up at the dinner table..I think it is just in my genes. So when I was going through my little bit of a dull spell  with blogging and life in general, the one thing that didn’t stop was my need to cook and create. So, this is what I did, and now I want to share with you a few recipes that I brought to life in the past few weeks. The first is this utterly delicious, not so healthy dinner recipe which I am ashamed to admit that I probably ate over half of. It was inspired by a panini combination that we serve where I work, which always seems so popular. The flavours are just so beautiful together, and work well in so many different ways. I have seen lots of these puff pastry pizzas online recently, so decided to give it a go on my own. I knew that it couldn’t be that difficult, so decided to have a go on my own with no recipe to drive me. Honestly, even though this is pretty time consuming, it is so easy. I served my puff pastry pizza with homemade sweet potato chips… very delicious, but a lot of work. 
Chicken, Parma Ham & Mozzarella Puff Pastry Pizza
Prep Time – 20 mins
Cooking Time – 30 mins

Ingredients: 

250g ready made puff pastry // 100g green pesto // 3 chicken breasts // 70g parma ham // 400g mozzarella (rectangle) // handful basil // 100g cherry tomatoes

Firstly you need to prepare all your ingredients. Pre-heat the oven to 200 degrees (180 fan) and put the chicken breasts into a baking dish. Sprinkle with olive oil and a generous amount of salt and pepper. Cook for 20 minutes. 
Whilst the chicken is cooking you can prepare the other ingredients. 
Chop the tomatoes in half, and thinly slice the mozzarella into squares. Chop all the palma ham so that there are individual pieces. The basil leaves can be left whole. Roll out the puff pastry as thinly as possible, using plenty of flour so that it doesn’t stick. Grease a baking tray then put the puff pastry onto it as seen below. Let some hang over the edges, and prick the bottom  with a fork. 
Once the chicken is cooked, spread out all your ingredients ready to get creative. Start by spreading all your green pesto onto the base on the pastry. To arrange my toppings I did three lines. My order was chicken, parma ham, mozzarella, repeat. I repeated this three times as seen below. I then added the cherry tomatoes and basil down the side between the ingredients. 

Sprinkle some olive oil over the pizza, as well as a generous amount of pepper. Fold over the edges of the pizza so that the ingredients are held in firmly. 
Place into the oven, which will be the right temperature after cooking the chicken, and cook for roughly 30 minutes. The pastry and mozzarella should be golden, and the tomatoes should have sort have sunk in. 
Take out the oven and use palette knives to remove from the tin onto a chopping board. Serve large slices with sweet potato fries and a rocket salad. 




– happy cooking – 


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This recipe is my own. 

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