Inspired by Lima's Italian immigrant kitchens, this pizza stirs Peru's signature ají amarillo chili into the classic tomato base. Topped with leftover cooked chicken, it comes together as dinner in minutes.
Mix the ají amarillo paste with the tomato sauce and spread a thin layer over the pizza dough.
Scatter the grated mozzarella, leftover shredded chicken and red onion rings evenly over the sauce, then drizzle a little olive oil around the edges.
Bake in an oven preheated to 240°C, ideally on a pizza stone, for 10 minutes, until the crust puffs and turns golden at the edges.
Slice the pizza, sprinkle with fresh coriander and serve hot.
Do not put the pizza in until the oven has truly reached 240°C, at a lower temperature the crust dries out before it puffs. Allergens: contains wheat (gluten) and dairy.
If you cannot find ají amarillo paste, a jarred hot yellow chili paste gets you close. Leftover grilled meat can replace the chicken in the same quantity.
Admin DadaGastro · verified in test kitchenAjí 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.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.