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Chicken, Chorizo and Chilli Pizza

Chicken Chorizo and Chilli Pizza

This delicious spicy pizza is made from scratch. The home-made dough is topped with cheese, chicken, chorizo and chillies.
Prep Time20 minutes
Cook Time40 minutes
Rising Time1 hour
Total Time2 hours
Servings: 8 servings
Calories: 286kcal

Ingredients

For the chicken

  • 1 medium chicken breast fillet
  • ½ teaspoon salt
  • ½ teaspoon onion powder or granules
  • 1 teaspoon paprika
  • ½ teaspoon garlic granules or granules
  • ½ teaspoon black pepper
  • 1 tablespoon light soy sauce
  • 1 tablespoon extra virgin olive oil

For the pizza sauce

  • 1 tablespoon extra virgin olive oil
  • ½ onion (finely chopped)
  • 1 clove garlic (finely chopped)
  • 200g tinned tomatoes (finely chopped)
  • 1 tablespoon tomato purée
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 teaspoon brown sugar
  • ½ teaspoon salt

For the pizza base

  • 200g strong bread flour
  • 1 teaspoon salt
  • 1 teaspoon caster sugar
  • ½ sachet 7g fast action dried yeast
  • 1 teaspoon extra virgin olive oil
  • 130ml warm water

For the additional toppings

  • 160g grated mozzarella
  • 30g mature cheddar cheese (grated)
  • 30g red Leicester cheese (grated)
  • 40g chorizo slices (or pepperoni slices)
  • 20g birds eye chillies (chopped)
  • 1 tablespoon extra virgin olive oil (to drizzle)
  • 10 small fresh basil leaves

Instructions

  • Prepare the chicken: For the chicken breast fillet. Add the chicken fillet to a bowl and add the salt, onion granules, paprika, garlic granules, black pepper, soy sauce and olive oil. Ensure all the seasonings and marinade coat the chicken then cover the bowl and place in the refrigerator for 30 minutes. Preheat the oven to gas mark 6/400oF/200oC/180oC fan and bake the chicken for 18 minutes. Once baked set aside to cool then chop into small cubes.
  • Prepare the marinara: In a small saucepan add the olive oil and heat on a low heat. Add the chopped onions and chopped garlic then lightly fry until slightly brown. Add the tinned tomatoes, tomato purée, dried basil, dried oregano, sugar and salt then stir to combine all the ingredients. Allow to simmer for around 4 minutes then remove from heat, cover and set aside to cool.
  • Prepare the pizza dough: To a stand mixer bowl, add the flour, salt, sugar, olive and yeast then whisk. Pour in the warm water and mix on a medium setting using the dough hook until it comes together to form a dough. Pour the dough onto a floured surface and knead for 5 minutes until the dough is smooth and springy. Place the dough in an oiled bowl and cover with cling film (plastic wrap). Allow the dough to rise for around 1 hour in a warm area.
  • While the dough is rising, grease a pizza platter or a baking tray with olive oil and set aside. Once the dough has doubled in size, preheat the oven to gas mark 8/450oF/230oC/210oC fan. Punch the dough to release the air then place the dough on the greased pizza platter or tray and use your hands to shape the dough into a circle. Carefully push and pull the dough outwards in the shape of a circle to stretch the dough. Ensure it is as thin as possible but be carefully not to tear it.
  • Assemble the pizza: Spoon on the cooled marinara and use the spoon to spread it evenly around the dough’s surface. Sprinkle on the mozzarella then sprinkle on the cheddar and red Leicester cheese. Add the chorizo, chopped chicken and bird’s eye chillies ensuring they are even distributed around the pizza. Drizzle on a tablespoon of olive oil.
  • Bake the pizza: Bake the pizza for 12 - 15 minutes or until the crust goes golden brown. Remove from the oven and add the basil leaves then serve.