Topping for Pizza Bombay

Name: Topping for Pizza Bombay
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 300 g Chicken filet; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Curry; 1 Mango; 100 ml Curry sauce with fresh pineapple; 100 g mango chutney; 7-10 Tbsp ground cloves; 1 TABLESPOON pickled green pepper 5-7 dried red chillies; 7-10 Tbsp Chervil and green pepper panicles; 7-10 Tbsp Flour; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

300 g Chicken filet
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Curry
1 Mango
100 ml Curry sauce with fresh pineapple
100 g mango chutney
7-10 Tbsp ground cloves
1 TABLESPOON pickled green pepper 5-7 dried red chillies
7-10 Tbsp Chervil and green pepper panicles
7-10 Tbsp Flour
baking paper

Directions

1
Wash the chicken filet, dab dry and cut into strips. Heat the oil in a pan and fry the meat for about 4 minutes, turning. Season with salt, pepper and curry. Peel the mango, cut the flesh from the core and dice.
2
Mix curry sauce and mango chutney and season with cloves. Roll out the second quark oil dough half on a floured work surface to a circle (32 cm Ø), place it on a baking tray lined with baking paper and spread the curry-mango mixture on top. Cover the pizza with green pepper, mango, chicken and chilli and bake in a preheated oven (electric cooker: 200 ° C / gas: level 3) for 20-25 minutes. Serve the pizza garnished with chervil and pepper pancake