|1 tbsp||lemon juice|
|3 cup||self-raising flour|
|2 cup||roasted chicken, shredded|
|1 cup||McCain Broccoli — (follow back of pack for instructions)|
|1 cup||McCain Sweet Corn — (follow back of pack for instructions)|
|1 cup||cherry tomatoes — cut in half|
|1/2||red onion — sliced|
|1 tbsp||basil pesto|
|1||fresh rosemary sprigs|
|1 cup||grated cheddar cheese|
|salt and black pepper — sprinkle|
|oregano — sprinkle|
Preheat the oven to 180°C.
Add the lemon juice to the milk and stir. Leave it aside for 5 minutes to curdle. Sieve the self-raising flour in a bowl. Add the buttermilk to the self-raising flour and mix into a dough. Add more flour if it’s too sticky.
Roll it out into the shape desired and leave it aside.
Assemble the pizza
Spread the pesto basil on the dough and then add the toppings the way you like.
Add the cheddar cheese for last. Then sprinkle some salt and pepper. Place the pizza in the oven and bake for about 20-25 minutes or until done. Once done, sprinkle some oregano and enjoy.