Description
These Mini Pizza Bites are loaded with seasoned chicken, melted cheese, sweetcorn and colourful veggies, all held together in little savoury bites. They’re easy to mix, quick to bake and just right for lunchboxes, party platters, snacks or those days when you fancy something cheesy without making a full pizza.
Ingredients
Units
Scale
- 2 cups chicken fillet, cut into small cubes
- 1 tbsp butter or ghee, for cooking the chicken
- 1 tbsp garlic paste
- 2 tsp chicken spice
- Ground chili, to taste
- Salt, to taste
- 1 1/2 cups grated cheese
- 1 cup green pepper, diced
- 1 small tomato, finely chopped and excess liquid drained
- 2 large eggs, lightly beaten
- 7 tbsp cake flour
- 3 tbsp mayonnaise
- 3 tbsp tomato sauce
- 1 1/2 cups sweetcorn, drained well
- Black pepper, to taste
- Extra ground chili, if you like a little more heat
- Cooking spray or a little butter, for greasing the pans
Instructions
- Heat 1 tbsp butter or ghee in a frying pan over medium heat. Add 2 cups cubed chicken fillet, 1 tbsp garlic paste, 2 tsp chicken spice, ground chili to taste and a little salt. Cook, stirring occasionally, until the chicken is completely cooked through, with no pink in the centre. Let it cool slightly before mixing it with the other ingredients.
- Preheat the oven to 350⁰F (180⁰C). Lightly grease shallow muffin, patty or mini tart pans with cooking spray or butter.
- Add 1 1/2 cups grated cheese, 1 cup diced green pepper, 1 small finely chopped tomato, 2 lightly beaten eggs, 7 tbsp cake flour, 3 tbsp mayonnaise, 3 tbsp tomato sauce and 1 1/2 cups drained sweetcorn to a large mixing bowl.
- Add the cooked chicken mixture and season with black pepper, salt if needed and extra ground chili to taste. Mix everything thoroughly so the chicken, vegetables and cheese are evenly distributed. The mixture should be thick enough to spoon into the pans. If it looks very wet, add another tablespoon of cake flour.
- Spoon the mixture into the prepared pans, filling each cavity about 3/4 full. Press the mixture down gently so the bites hold together as they bake.
- Bake at 350⁰F (180⁰C) for 10 to 15 minutes, checking early because smaller bites cook faster than larger ones. They’re ready when the centres are set, the tops are lightly golden and the egg mixture is fully cooked. If your pans are deep or the bites are larger, they may need a few extra minutes.
- Leave the bites in the pans for 3 to 5 minutes before carefully removing them. Serve warm, or let them cool before packing them into lunchboxes or serving them on a snack platter.
Notes
Prepared, tried, and tested by Rashida
