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This recipe uses our fab Smoky Stout Chutney to make a quick and tasty treat for entertaining or for family meals.
You will need: 
- Some sheets of ready-made flaky pastry or a packet of soft wraps or tortillas
- A jar of Smoky Stout Chutney
- Leftover cooked chicken, cut into small chunks
- Grated tasty cheddar cheese
- Fresh basil or parsley and cherry tomatoes to garnish
First, pre-heat your oven to 225 C, with a pizza stone or oven tray in it.
- Thaw the pastry or wraps at room temperature, then cut out circles by tracing with a knife around a saucer or lid to create pizza bases of whatever size you want. We used a small saucer to create individual pizzas but you could use a wrap whole and cut into wedges after cooking. Place the bases on a baking tray or pizza tin greased lightly or lined with a sheet of baking paper. Score around the edge of the pastry with a sharp knife to make a border about 1/2 cm - don't cut right through!
- Spread a spoonful of chutney onto each base, leaving the 1/2 cm edge free.
- Top with shredded chicken scattered evenly over the chutney, then sprinkle with plenty of grated cheese.
- Cook for 5-6 minutes, until the cheese is bubbly and slightly browned.
- Let cool on the tray for several minutes until the right temperature for eating. Garnish with chopped herbs and tomatoes.
Variations: Use salami, ham, sweetcorn or mushrooms instead of the chicken. Use mozzarella cheese instead of cheddar.
Try leftover Smoky Stout Chutney with your next BBQ sausages, or on a cheese platter.
Thanks to the Griffiths-Hughes family of Hamilton for this recipe idea.
