Pizza and Turkish flatbreads
Inspired by Lima’s Italian-Peruvian cuisine, this pizza adds Peru’s signature spicy yellow chili, ají amarillo, to a classic tomato sauce. Top it with leftover cooked chicken for a quick dinner.
Mix the ají amarillo paste with the tomato sauce and spread a thin layer over the pizza dough.
Evenly spread the shredded mozzarella, leftover shredded chicken and red onion rings over the sauce. Drizzle a little olive oil around the edges.
Bake in an oven preheated to 240°C / 465°F, preferably on a pizza stone, for 10 minutes, until the crust edges bubble and turn golden.
Slice the pizza as soon as it comes out of the oven, sprinkle with fresh cilantro and serve hot.
Do not put the pizza in the oven until it has fully preheated to 240°C / 465°F; at a lower temperature, the crust may dry out before it puffs. Allergens: contains wheat (gluten) and dairy.
Ají amarillo ezmesini mahallemde bulamadım, hazır acı sarı biber salçasıyla yapmayı düşünüyorum, kıvamı ve acılığı benzer mi acaba? Bir de artan tavuk yerine karides kullansam pişirme süresi değişir mi diye merak ediyorum.
Hazır acı sarı biber salçası gayet iyi bir alternatif, kıvamı ve acılığı oldukça yakın sonuç verir. Karides kullanırsanız pişirme süresini kısaltıp son birkaç dakikada eklemenizi öneririm, aksi hâlde lastik gibi sertleşebilir.
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