Peri-Peri Chicken Pizza
Peri-Peri Chicken Pizza
Ingredients
For the Pizza Dough
- 2 cups bread flour, (240 g, ~12–13% protein)
- 2/3 cup warm water, (156–161 g)
- 1 teaspoon instant yeast, heaped
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 1/2 tablespoons olive oil
For the Peri-Peri Chicken
- 250 g chicken breast, cubed
- 1 teaspoon chicken powder, or bouillon
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper, to 1/2 teaspoon
- 1/2 teaspoon black pepper
- 1 teaspoon ginger–garlic paste
- 2 tablespoons yogurt, to 3 tablespoons
- as needed salt, to taste
- as needed olive oil, for drizzling
For the Peri-Peri Sauce
- 1 bell pepper
- 1 tomatoes, to 2 tomatoes
- 1 onion
- 6 garlic cloves
- 1 green chilies, to 2 green chilies
- as needed olive oil, for drizzling and blending
- as needed salt
- 1 handful coriander
- as needed lemon juice
- as needed smoked paprika
- as needed water, or olive oil to thin
For the Toppings
- as needed mozzarella cheese
- as needed red onions, optional
- as needed bell peppers, optional
- as needed fresh coriander
- as needed flour, for dusting
- as needed semolina, for dusting
Instructions
- 1
To make the dough, add the warm water to a large bowl. Stir in the instant yeast and sugar, then let it bloom for 5–10 minutes until foamy.
⏱️ 10 min
- 2
Add the olive oil, salt, and bread flour to the bowl with the yeast mixture. Mix until a shaggy dough forms.
⏱️ 5 min
- 3
Cover the bowl and let the dough rest in a warm place for 30 minutes.
⏱️ 30 min
- 4
Perform 3 rounds of stretch-and-folds on the dough, spacing each round 25–30 minutes apart. After the last round, cover the dough and let it rise for 1 hour until it is puffy and doubled in size.
⏱️ 105 min
- 5
While the dough is rising, prepare the peri-peri chicken. In a bowl, combine the cubed chicken breast with chicken powder, paprika, cayenne pepper, black pepper, ginger–garlic paste, yogurt, salt to taste, and a drizzle of olive oil. Mix well to coat the chicken.
⏱️ 10 min
- 6
Marinate the chicken for at least 30 minutes.
⏱️ 30 min
- 7
Heat a pan over medium-high heat. Add the marinated chicken and cook until it is fully done and lightly browned.
⏱️ 10 min
- 8
To make the peri-peri sauce, preheat your oven to 200°C (400°F). Place the bell pepper, tomatoes, onion, garlic cloves, and green chilies on a baking tray. Drizzle with olive oil, season with salt and black pepper, and roast in the oven until they are slightly charred and softened, about 15-20 minutes.
⏱️ 20 min•🌡️ 200
- 9
Transfer the roasted vegetables to a blender. Add the fresh coriander, lemon juice, smoked paprika, and a little olive oil. Blend until smooth. Add water or extra olive oil as needed to achieve your desired sauce consistency.
⏱️ 5 min
- 10
Once the dough has risen, dust your work surface with a mixture of flour and semolina. Gently stretch the pizza dough by hand, aiming for a very thin center and thicker edges. Avoid using a rolling pin and do not knock out the air from the dough.
⏱️ 5 min
- 11
Preheat your oven to its maximum temperature, between 250-280°C (480-535°F). Place an oven tray inside the oven while it preheats.
⏱️ 15 min•🌡️ 280
- 12
To assemble the pizza, brush the crust of the stretched dough with a little peri-peri sauce for color. Spread a thin layer of the peri-peri sauce over the center of the pizza base.
⏱️ 2 min
- 13
Evenly distribute a layer of mozzarella cheese over the sauce. Then, add the cooked peri-peri chicken and any optional toppings like red onions or bell peppers. Finish with another layer of mozzarella cheese.
⏱️ 3 min
- 14
Carefully slide the assembled pizza onto the hot oven tray in the preheated oven. Bake for 5–7 minutes, or until the crust is golden and the cheese is bubbly and melted.
⏱️ 7 min•🌡️ 280
- 15
Remove the pizza from the oven, garnish with fresh coriander, slice, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Peri-Peri Chicken Pizza
For the Pizza Dough
- 2 cups bread flour, (240 g, ~12–13% protein)
- 2/3 cup warm water, (156–161 g)
- 1 teaspoon instant yeast, heaped
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 1/2 tablespoons olive oil
For the Peri-Peri Chicken
- 250 g chicken breast, cubed
- 1 teaspoon chicken powder, or bouillon
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper, to 1/2 teaspoon
- 1/2 teaspoon black pepper
- 1 teaspoon ginger–garlic paste
- 2 tablespoons yogurt, to 3 tablespoons
- as needed salt, to taste
- as needed olive oil, for drizzling
For the Peri-Peri Sauce
- 1 bell pepper
- 1 tomatoes, to 2 tomatoes
- 1 onion
- 6 garlic cloves
- 1 green chilies, to 2 green chilies
- as needed olive oil, for drizzling and blending
- as needed salt
- 1 handful coriander
- as needed lemon juice
- as needed smoked paprika
- as needed water, or olive oil to thin
For the Toppings
- as needed mozzarella cheese
- as needed red onions, optional
- as needed bell peppers, optional
- as needed fresh coriander
- as needed flour, for dusting
- as needed semolina, for dusting
Instructions
- 1
To make the dough, add the warm water to a large bowl. Stir in the instant yeast and sugar, then let it bloom for 5–10 minutes until foamy.
⏱️ 10 min - 2
Add the olive oil, salt, and bread flour to the bowl with the yeast mixture. Mix until a shaggy dough forms.
⏱️ 5 min - 3
Cover the bowl and let the dough rest in a warm place for 30 minutes.
⏱️ 30 min - 4
Perform 3 rounds of stretch-and-folds on the dough, spacing each round 25–30 minutes apart. After the last round, cover the dough and let it rise for 1 hour until it is puffy and doubled in size.
⏱️ 105 min - 5
While the dough is rising, prepare the peri-peri chicken. In a bowl, combine the cubed chicken breast with chicken powder, paprika, cayenne pepper, black pepper, ginger–garlic paste, yogurt, salt to taste, and a drizzle of olive oil. Mix well to coat the chicken.
⏱️ 10 min - 6
Marinate the chicken for at least 30 minutes.
⏱️ 30 min - 7
Heat a pan over medium-high heat. Add the marinated chicken and cook until it is fully done and lightly browned.
⏱️ 10 min - 8
To make the peri-peri sauce, preheat your oven to 200°C (400°F). Place the bell pepper, tomatoes, onion, garlic cloves, and green chilies on a baking tray. Drizzle with olive oil, season with salt and black pepper, and roast in the oven until they are slightly charred and softened, about 15-20 minutes.
⏱️ 20 min•🌡️ 200 - 9
Transfer the roasted vegetables to a blender. Add the fresh coriander, lemon juice, smoked paprika, and a little olive oil. Blend until smooth. Add water or extra olive oil as needed to achieve your desired sauce consistency.
⏱️ 5 min - 10
Once the dough has risen, dust your work surface with a mixture of flour and semolina. Gently stretch the pizza dough by hand, aiming for a very thin center and thicker edges. Avoid using a rolling pin and do not knock out the air from the dough.
⏱️ 5 min - 11
Preheat your oven to its maximum temperature, between 250-280°C (480-535°F). Place an oven tray inside the oven while it preheats.
⏱️ 15 min•🌡️ 280 - 12
To assemble the pizza, brush the crust of the stretched dough with a little peri-peri sauce for color. Spread a thin layer of the peri-peri sauce over the center of the pizza base.
⏱️ 2 min - 13
Evenly distribute a layer of mozzarella cheese over the sauce. Then, add the cooked peri-peri chicken and any optional toppings like red onions or bell peppers. Finish with another layer of mozzarella cheese.
⏱️ 3 min - 14
Carefully slide the assembled pizza onto the hot oven tray in the preheated oven. Bake for 5–7 minutes, or until the crust is golden and the cheese is bubbly and melted.
⏱️ 7 min•🌡️ 280 - 15
Remove the pizza from the oven, garnish with fresh coriander, slice, and serve immediately.
⏱️ 1 min