Succulent chicken breast and fresh peppers: this rustic classic is simple and delicious in equal measure.

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 15 minutes
    • Italian

    Chicken and Pepper Pizza

    Recipe Information

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    380g The Pantry Strong Plain Flour

    7g sachet The Pantry Dried Yeast

    1 tsp Salt

    1 tsp The Pantry Caster Sugar

    20ml Solesta Olive Oil

    250ml Warm Water

    100ml Cucina Passata

    10g Specially Selected Pesto Genovese

    280g (125g drained) Cucina Mozzarella Cheese

    50g The Cheese Emporium Grated Cheddar Cheese

    Black Pepper

    ½ Green Pepper

    ½ Red Pepper

    2 Ashfield Farm Chicken Breasts

    A little extra Solesta Olive Oil


    Preheat the oven to 230°C/450°F/Gas Mark 8.

    Put the flour, salt, caster sugar and dried yeast into a bowl - add the warm water and olive oil and mix well - turn out the dough and knead slightly - cut the dough into half and roll each out into a circle about 28cm.

    Put onto two baking sheets.

    Mix the pesto with the passata - divide the mixture between the two, and spread over the bases.

    Chop the chicken breast into small pieces, saute in a little olive oil till just cooked.

    Slice the peppers thinly.

    Drain the mozzarella and slice thinly.

    Divide the mozzarella between the two pizzas, then sprinkle over the sliced peppers, chicken and the grated cheddar cheese - season with black pepper.

    Bake in the oven for 8/10 mins till crisp.

    Add some other toppings - Solesta black or green olives, shredded chorizo, salami or ham, drained pineapple chunks, torn basil leaves.

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