top of page

Pizzaiola Messina

This is a twist on an Italian favourite, it literally means “pizza maker” sauce. The little variations have been incorporated over time to increase the veggies and save wine for drinking! We make a big portion and it lasts us for days.


  • 4 garlic cloves, chopped

  • 1 small onion, diced

  • 1 kg chicken tenders

  • 750mL Passata tomato sauce

  • 3-4 tbsp capers, drained

  • 1 cup chicken broth (or wine)

  • 12-15 mushrooms, sliced (optional)

  • Flour

  • Olive oil


  1. Preheat a medium fry pan over medium/high heat

  2. Dredge the chicken tenders in flour, add 2 tbsp of olive oil to the pan and cook until chicken is lightly browned on outside (but not fully cooked). Place chicken to the side.

  3. In a separate large pan add 1 tbsp olive oil and pan fry onion until golden. Add garlic for the last 4-5 minutes of cooking until fragrant (but not burnt). Add chicken to the pan pour in ½ cup chicken stock, whole jar of Passata, and capers and bring to a simmer.

  4. Add sliced mushrooms and cook until mushrooms are cooked thoroughly.

12 views0 comments

Recent Posts

See All


bottom of page