Saturday nights in just got a whole lot better with this quick and easy firecracker flatbread pizza. Mmmm, pizza…
Ingredients (makes 1)
1 small orange pepper, deseeded and thinly sliced
150g Quorn Meat Free Chicken Pieces
1 small aubergine, thinly sliced
1 garlic and parsley flatbread
100g mozzarella pearls
1 small red chilli, thinly sliced rings
8 to 10 mint leaves, finely shredded
For the marinade:
2 tbsp garlic infused oil
1 tbsp soy sauce
½ tsp chilli flakes
Method
Pre-heat the oven to 200ºC/gas mark 6. Place the orange pepper in a roasting tin and roast for 20 minutes, remove and allow to cool.
Meanwhile, mix the marinade ingredients in a mixing bowl and add the Quorn pieces cover and leave to marinate for 30 minutes.
Heat a griddle pan over a high heat and griddle the aubergines for one minute on both sides and set to one side.
Place the flatbread onto a large baking tray and top with the slices of aubergine, marinated pieces, orange pepper, mozzarella pearls and chilli and cook in the centre of the oven for 12 minutes.
Sprinkle over the shredded mint and serve.
Recipe courtesy of Quorn
