Creamy Chicken Pizza Topping

Ingredients

• 250 g chicken breasts
• 1 tablespoon butter
• 1 tablespoon flour
• 1/2 cup milk
• 1 cup mozzarella cheese, grated and divided
• 2 tablespoons pineapple juice (reserve juice if using tin)
• 1/2 cup pineapple, coarsely diced
• 1 small onion, finely diced
• 2 teaspoons garlic, crushed
• 1 teaspoon dried parsley
• 1 teaspoon dried chives
• 1/2 teaspoon dried sage
• 150 g tomato paste

Directions

1. 1

   Cook chicken breast in oven for 30 minutes at 180°C / 350°F or grill until cooked through. You can of course use leftover chicken.

2. 2

   Melt butter over gentle heat in a small saucepan and stir in flour until mixed well.

3. 3

   Stir in milk gradually and continue to stir until it has reduced just a little, not much just a minute or two.

4. 4

   Reduce temperature to low and stir through cheese until it has just melted and remove from the heat.

5. 5

   Stir through the pineapple juice and stir rapidly to get it back to a thinner consistency.

6. 6

   Coarsely cut the chicken into cubes roughly 1cm (little under 1/2") across and add to the cheese sauce and mix through.

7. 7

   Stir through pineapple, onion, garlic, parsley, chives and sage. Place in the refrigerator 30 minutes while you prepare the oven/grill or alternatively it can be done in advance.

8. 8

   Spread the base with the tomato paste or your favourite pizza sauce and then evenly spread the chicken mixture over the top.

9. 9

   Sprinkle the remaining 1/2 cup of mozzarella over the top and cook as per your preferences until the cheese is melted through etc.