Chicken & Jalapeno Relish Pizza with White Sauce
INGREDIENTS
GARLIC WHITE SAUCE
• 1 tablespoon butter
• 3 tablespoons flour
• 11/4 cup milk
• 1 clove garlic, finely diced
• salt & pepper
• 1/3 cup grated cheese, Mozzarella or Cheddar
• 2 tablespoons Crunch Preserves Jalapeno Relish
• 1 jalapeno, sliced
PIZZA
• 2 large flatbreads
• 1 cup shredded roast chicken
• 1 cup grated mozzarella cheese
• 1/2 cup bacon, diced
INSTRUCTIONS
Pre heat oven to 220
In a medium saucepan melt the butter over low heat, then add the flour and stir with a wooden spoon until it turns into a thick paste. Turn the heat up slightly and add the milk slowly stirring continuously. Add the garlic, salt and pepper and leave sauce to simmer for 3 minutes, then remove from heat and stir through cheese.
Spread over pizza bases, top with chicken, cheese then fresh jalapeños and cook for 6-8 minutes or until golden and crispy.
Take out of oven and top with avocado and jalapeno relish and sour cream.
Tomato Relish with Mozzarella and Basil
INGREDIENTS
PIZZA
• 2 large flatbreads
• 1 jar Crunch Preserves Tomato Relish
• Fresh mozzarella cheese
• Fresh Basil
INSTRUCTIONS
Pre heat oven to 220
Spread the pizza bases with the tomato relish. Top with scattered pieces of Mozzarella and bake 6-8 minutes until golden and crispy.
Garnish with fresh basil.
Pumpkin, Caramelised Onion & Goats Cheese
INGREDIENTS
PIZZA
• 2 large flatbreads
• 1 jar Crunch Preserves Caramelised Onion Jam
• 100g butternut pumpkin, skin and seeds removed
• 1/2 cup goat’s cheese
• 1/2 cup fresh mozzarella
• Rocket leaves to garnish
• Extra virgin olive oil for drizzling
• Cracked black pepper
INSTRUCTIONS
Preheat oven to 220°C. Using a vegetable peeler, peel the pumpkin into thin ribbons and set aside.
Place each flatbread on a large baking tray and spread with the caramelised onion. Top with the pumpkin, goat’s curd and mozzarella.
Drizzle with oil and cook for 6–8 minutes or until golden and crisp. Sprinkle with pepper and top with rocket and basil leaves to serve.
