Speedy Fiesta Chicken Pizza Slices

Method

1. 1

   Begin by thawing the boneless chicken shawarma. Once pliable, dice the chicken into small, bite-sized pieces. In a bowl, toss the chicken with 1 tablespoon of olive oil, the Mexican seasoning blend, a generous pinch of salt, and a dash of black pepper, ensuring every piece is beautifully coated.

2. 2

   Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken and sauté for 5-7 minutes, stirring occasionally, until it’s beautifully golden brown and cooked through, releasing an irresistible aroma.

3. 3

   Stir in the frozen mixed vegetables directly into the skillet with the chicken. Continue to cook for another 5-8 minutes, or until the vegetables are tender-crisp and vibrant, mingling their fresh flavours with the savoury chicken.

4. 4

   While the chicken and vegetables cook, preheat your oven according to the Margherita Pizza package instructions (typically around 200°C/400°F). Arrange the individual Margherita pizza bases on a baking sheet and bake for 8-12 minutes, or until their edges are golden and the bases are slightly crispy.

5. 5

   Carefully remove the warm, crisp pizza bases from the oven. Evenly spread a generous portion of the fragrant Mexican chicken and vegetable mixture over each pizzetta, creating a vibrant, inviting topping.

6. 6

   To finish, cut the fresh lime into wedges and squeeze a bright burst of juice over each pizzetta. The citrusy tang will awaken all the flavours, making each bite incredibly zesty and refreshing.