Chicken Feast-style chicken pizza

Ingredients

Dough (for 2 pizzas)

• 500 g strong bread flour
• 7 g dried yeast
• 1 tsp sugar
• 1 tsp salt
• 320 ml warm water
• 2 tbsp olive oil

Tomato sauce

• 1 × 400 g tin chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp dried oregano
• 1 garlic clove, crushed
• Salt and pepper

Chicken topping

• 300 g chicken breast, diced small
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp garlic powder
• Salt and pepper

Pizza topping

• 250 g mozzarella, shredded
• 100 g chestnut mushrooms, sliced
• 80 g tinned sweetcorn, drained
• Fresh basil (optional)

Method

1. Dough. Same as Pepperoni Passion — overnight cold ferment.
2. Pre-cook chicken. Toss diced chicken with olive oil, paprika, oregano, garlic, salt, and pepper. Pan-fry over medium-high heat for 5–6 minutes until cooked through and lightly caramelised. Set aside.
3. Sauce. Blend all sauce ingredients.
4. Shape + top. Stretch dough, sauce, mozzarella. Distribute chicken, mushrooms, and sweetcorn evenly.
5. Bake. 250°C oven, 10–12 minutes until crust is blistered and toppings are golden.
6. Finish. Fresh basil if using, drizzle of olive oil.

Tips

• Always pre-cook chicken for pizza. Raw chicken won’t cook through in the pizza bake time.
• Sweetcorn adds a sweetness kids love. Skip it for a more savoury version.
• Leftover roast chicken works brilliantly here. Less work, more flavour.