Rembrandt
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Zesty Chicken and Arugula Pizza

  • A delicious homemade pizza with heaps of tangy Rembrandt and sprinkles of sweet-sour balsamic. Perfect for lunch or great as a snack to share amongst friends.
aragula

A delicious homemade pizza with heaps of tangy Rembrandt and sprinkles of sweet-sour balsamic. Perfect for lunch or great as a snack to share amongst friends.

Serves 4

Preparation Time: 15 minutes
Cooking time: 10 minutes

Ingredients


150g (5oz) boneless chicken breast
2 tbsp olive-paste (tapemade; home or ready made)
2 tbsp olive oil
4 ready-made pizza bases (whole wheat)
200ml (7floz) tomato sauce (home or ready made)
75g (3oz) rucola (rocket salad or arugula)
75g (3oz) Rembrandt cheese shaves
2 tbsp balsamic vinegar

Method

  1. Preheat the oven to 220°C, 425°F, gas mark 7.
  2. Cut the chicken in small stripes, Mix well with the tapenade
  3. Heat the oil in a wok or frying pan and stir-fry the chicken for 5 minutes until browned.
  4. Put the pizza bases on a well-oiled baking sheet. Spread the tomato sauce evenly over the pizzas and divide the chicken on top
  5. Bake for 10 minuets in the preheated oven, until the pizzas are a golden crispy brown
  6. Garnish the pizza with the rucola and top generously with the Rembrandt cheese shaves. Drizzle with some balsamic vinegar and if you like some drops of olive oil and freshly ground back pepper
  7. Serve hot for lunch or as an appetizer.

Rembrandt

Rembrandt

Extra matured with
a rich flavour

 

Vincent

Vincent

Sweet tasting, rich
fully ripened

 

Vermeer

Vermeer

Delicate taste, with
less fat & salt

 

Frans Hals

Frans Hal

Extra matured
goat's cheese