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Herbed Chicken Pizza with Roasted Peppers Recipe

Herbed Chicken Pizza with Roasted Peppers recipe


This pizza has a golden crust with tasty chicken and sweet roasted peppers on top. It's a yummy dinner that's fun to make and eat. You mix flour and water to make dough, then add toppings and bake until it's crispy and golden.


1 kg Bread Flour
650 ml Warm Water
3 g Active Dry Yeast
30 g Salt
2 x (400 g) Tins Plum Tomatoes
50 g Grated Pecorino Cheese
500 g Shredded Chicken
1 Bunch of Oregano
2 Roasted Red Peppers, sliced
Olive Oil for drizzling
Cornmeal for dusting


Preheat your oven with a pizza stone to 250 degrees Celsius (482 degrees Fahrenheit).
Crush the tomatoes by hand until pulpy, then season with salt and a drizzle of olive oil.
In a separate bowl, mix the shredded chicken with chopped oregano and a bit of olive oil.
Stretch your pizza dough on a surface dusted with cornmeal. Spoon on the tomato sauce and spread across the base.
Sprinkle grated pecorino cheese over the sauce, then add the seasoned shredded chicken.
Arrange the sliced roasted red peppers on top of the chicken.
Transfer the pizza onto the preheated pizza stone using a peel. Bake for about 15 minutes or until the crust is crispy and golden.
Remove the pizza from the oven, drizzle with a little more olive oil if desired, and slice to serve.
To make the dough, mix the flour and water together until it forms a rough mass and leave for 30 minutes to autolyse.
Dissolve the yeast in a tablespoon of lukewarm water, add to the dough, and mix for a few minutes.
Add the salt and continue mixing until you have a smooth, elastic dough, about 10 minutes total.
Portion and ball the dough, then leave to prove for about 2 hours until ready to use.

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