Sainsbury’s introduces ‘the new Hawaiian’ pizza as part of its mission to shake up summer
As part of its mission to inspire the nation to shake up its summer eating routine, Sainsbury’s is back with more Little Twist recipes; quick and easy ways to enjoy a fresh take on family favourites this summer. An example is the parma ham and rocket pizza with a grilled peach twist, which is sure to have pizza lovers divided in opinion.
Inspired by classic pairings such as melon and prosciutto, current eating trends see fruit taking prime position in savoury dishes across a variety of cuisines from modern European to Moroccan. As such, Sainsbury’s has taken a fresh look at the classic Hawaiian pizza, which typically features ham and pineapple, to tap into the demand for a more complex variation on the sweet and savoury flavour combination.
Sainsbury’s data shows that more than 1 in 4 pizza lovers have bought a Hawaiian in the last two years*, with sales routinely peaking over half term and school holidays*. The ’new Hawaiian’ features grilled peach – a fruit at its very best in the summer months – paired with parma ham and rocket. Easy to make, this is the ideal summer recipe for families seeking a flavour upgrade an. So, would you try it?
Everyone can join the fruit on pizza debate, as well as suggesting their own fruity topping combinations, by using #LittleTwists #Fruitonpizza.
In addition to the pizza recipe twist, Sainsbury’s has created other twists to tried and tested family summer favourites, such as Chicken Goujons coated in crunchy Rice Pops and French Toast fried in Coconut Milk (recipes below).
Further #LittleTwists recipes from Sainsbury’s can also be found at www.homemadebyyou.co.uk
Grilled peach, parma ham and rocket pizza
Serves: 4
Prep time: 5 mins
Cook time: 25 mins
2x peaches
1x tbsp vegetable oil
2x 150g pack Sainsbury’s Italian mozzarella, thinly sliced
Sainsbury's Thin & Crispy 10" Pizza Base 2x 261g
1x 80g pack Sainsbury’s Italian parma ham slices
40g rocket
Preheat the oven to 200c fan. Cut the peaches in half, remove the stones and cut each half into slices.
Brush the peach pieces with the oil. Heat a griddle pan over a high heat and place the peach pieces on it (you might need to do this in two batches.) Cook on each side for 1-2 minutes, until there are dark brown griddle marks on each side. Set these aside.
Divide the slices of mozzarella between the two pizza bases. Top this with the parma ham (you can lightly tear this to distribute it more evenly) and peaches.
Place in the oven and cook for 10-12 minutes or until the cheese is golden brown and melted. Divide the rocket between the pizzas and serve.
Rice pop chicken tenders
Serves: 4 (makes 6 dippers each)
Prep time: 25 mins
Cook time: 20 mins
50g plain flour
1⁄2 tsp garlic granules
2x large eggs
125g Sainsbury’s Rice Pops
1⁄2 tsp smoked paprika
1x tsp vegetable oil
460g chicken breasts, cut into even-sized strips
In a small bowl combine the flour with the garlic granules and plenty of seasoning. Beat the eggs in a separate small bowl. In a medium sized bowl, add the Rice Pops and crush with your hands until lightly crushed. Stir in the paprika.
Pre-heat the oven to 200c/180c/gas mark 6 and lightly grease a large baking tray. Dip each piece of chicken in the flour, then the egg – shaking off any excess – and finally the crushed Rice Pops. Place on the baking tray.
Bake in the oven for 20 minutes until golden and cooked through, turning over half way. Serve with your choice of condiments.
French toast with a coconut milk twist
Serves 4
Prep time: 5 minutes
Cook time: 12 minutes
2x eggs
120ml Sainsbury’s coconut milk
80ml semi-skimmed milk
1x tbsp maple syrup
4x thick slices of stale white bread (we used Sainsbury’s Giraffe Bread – 50g per slice)
To serve
200g Sainsbury’s Greek Style Natural Yogurt
20g toasted coconut flakes
1x tbsp maple syrup
Whisk together the eggs, coconut milk, milk and maple syrup in a large shallow bowl. Place a non-stick frying pan over a medium heat on the hob and then dunk two of the bread slices in the egg mixture until they are completely covered. Leave them to sit for a couple of minutes, turning a few times to make sure the bread is fully soaked in liquid.
Transfer to the frying pan and fry for a couple of minutes until golden brown, then flip and fry for another couple of minutes on the other side. Transfer to a plate and cover with kitchen roll. Repeat with the remaining two bread slices.
To serve, top each slice with a dollop of Greek yogurt, scatter over some toasted coconut flakes and drizzle with the syrup.
Notes to editors
*Nectar data based on Sainsbury’s shoppers