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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 small chicken breast fillet
  • ½ teaspoon salt
  • ½ teaspoon onion powder/granules
  • 1 teaspoon paprika
  • ½ teaspoon garlic granules/powder
  • ½ teaspoon black pepper
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil

For the pizza sauce

  • 1 tablespoon 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

  • 400g strong bread flour
  • 2 tsps salt
  • 2 tsps caster sugar
  • 1 sachet fast action dried yeast (7g)
  • 1 tablespoon olive oil
  • 260ml warm water

For the additional toppings

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

Instructions

  • Prepare the chicken: For the chicken breast fillet. Place the fillet into a zip lock bag and to the bag also add the salt, onion powder, paprika, garlic granules, black pepper, soy sauce and olive oil. Close the bag and shake it around to ensure all the seasonings coat the chicken and then place the bag in the refrigerator for 30 minutes. Preheat the oven to gas mark 6/400oF/200oC and bake the chicken for 18 minutes. Once baked set aside to cool then chop into small cubes.
  • Prepare the tomato sauce: For the marinara. In a small saucepan add the olive oil and warm 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 in a ball.
  • 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. Punch the dough to release any air then divide the dough into 2 equal pieces and freeze half the dough in a freezer bag for when needed.
  • Use your hands and shape the other half of the dough into a circle. Push and pull the dough outwards in the shape of a circle to stretch the dough. This step can be done by rolling out the dough with a rolling pin. Ensure it is as thin as possible then lift and place the dough onto the pizza plater or baking tray.
  • Assemble the pizza: Spoon on the pizza sauce 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.