Chicken Pizza

I have made chicken pizza at home many times, and it remains one of the most practical options for a quick meal, especially when I'm craving something more substantial than a simple pizza. I make the dough according to a recipe I found from Angelina Elena, with slight adaptations after trying it several times. Usually, it results in a large tray and an additional half – enough for a family or a few friends at the table.

Quick Info

Total time: approx. 2 hours (including rising)
Preparation time: 40-50 minutes
Baking time: 20-30 minutes
Servings: 1 large tray and an additional half (approx. 6-8 servings)
Difficulty: medium
Recipe type: main / homemade pizza

Ingredients

Dough:
600 g flour
2 teaspoons sugar
1 packet dry yeast
1 tablespoon lard
1 teaspoon olive oil
1 pinch dried basil
1 pinch dried oregano
1/2 teaspoon salt
warm water (as needed to bind the dough)

Filling:
1 boneless chicken thigh
1 white onion
1 red onion
2 bell peppers
150 g telemea cheese
few tablespoons tomato paste
little pepper paste
salt
pepper
oil

Preparation method

1. Start with the dough. In a small bowl, combine the packet of dry yeast with 2 teaspoons of sugar, 2 teaspoons of flour, and a little warm water, just enough to dissolve them. Let the mixture rise for 10 minutes.

2. In a larger bowl, add the flour, salt, lard, basil, oregano, and activated yeast. Gradually add warm water and knead until the dough is no longer sticky. Then, add the olive oil and knead for another 10 minutes.

3. Sprinkle a little flour over the dough, cover it with a towel, and let it rise until it doubles in volume. This takes between 40 and 60 minutes, depending on the kitchen temperature.

4. While the dough rises, prepare the filling. Wash the chicken thigh, clean it, cut it into suitable pieces, and season with salt and pepper. Put it in a pan with a little oil to sauté, covered.

5. After a few minutes, add the sliced white onion over the meat. Let everything brown nicely, stirring occasionally. Once done, remove from the pan and let it cool.

6. Slice the red onion and bell peppers into thin rings.

7. For the sauce, mix the tomato paste with a little water and pepper paste until it reaches a slightly spreadable consistency. It shouldn't be too liquid.

8. Grate the cheese.

9. Place the risen dough on a floured surface, knead briefly, and divide it into two, one piece being slightly larger. Roll out each piece with a rolling pin to the size of the tray – not too thin.

10. Prepare the trays with baking paper or aluminum foil. Place the dough, spread the tomato sauce, and then sprinkle the grated cheese.

11. Distribute the chicken with sautéed onions, bell pepper rings, and red onion evenly over the surface. If you have fresh tomatoes, you can also add them, sliced thinly, to taste.

12. The trays go into the preheated oven at 180°C. Bake the pizza until it is nicely browned at the edges and the cheese starts to color. This takes between 20 and 30 minutes, depending on the oven and how thick the crusts are.

13. Let it cool for 5 minutes and cut while still warm.

Why I make this recipe often

It's a pizza variant that everyone in the house enjoys. The crust has a good texture and doesn't dry out quickly, and the combination of chicken, vegetables, and cheese is satisfying. You get a lot from one batch, so it's worth it if I want to save time or have leftovers for the next day.

Tips and variations

Tips

If the yeast doesn't foam in 10 minutes, change the packet to avoid risking a flat dough.
For tenderness, don't skip the lard if you have it; it makes a difference in texture.
Don't put too much sauce, so the crust doesn't get soggy while baking.

Substitutions

You can skip the pepper paste if you don't have it, or replace it with a little sweet paprika for color.
You can swap telemea cheese for grated cheese or mozzarella if you want a milder flavor.
Instead of chicken thigh, you can use chicken breast, but it will be a bit drier.

Variations

You can add sliced raw mushrooms, a few olives, or corn after placing the meat and cheese.
For a fresher variant, you can add fresh tomato slices at the end, before baking.
Don't mix the vegetables with the meat before placing them on the dough to prevent them from releasing water everywhere.

Serving ideas

It tastes best while warm, but it can also be eaten cold, cut into squares.
You can slice it and take it with you for work or a trip.

Frequently asked questions

Can I use another type of meat?
Yes, it also works with chicken breast, but it's juicier with boneless thigh. In an emergency, you can even try leftover boiled or roasted chicken.

Is lard necessary for the dough?
It's not mandatory, but if you have it, it gives a more tender texture. You can replace it with the same amount of oil.

Can I freeze the raw dough?
Yes, after kneading, you can wrap it in plastic wrap and freeze it. If needed, let it thaw completely before rolling it out.

Can I use fresh yeast?
Yes, but adjust the amount: about 25 g of fresh yeast for 600 g of flour.

What happens if I don't let the dough rise enough?
It won't be airy, and the crust will remain dense. Rising is essential for the correct texture.

Nutritional values

Estimation for one serving (out of 8):

approx. 350-400 kcal
protein: 17-20 g
fat: 12-15 g
carbohydrates: 45-50 g

The values are indicative and depend on the amount of cheese used, how much sauce you add, and the size of the pizza pieces.

Storage and reheating

Pizza can be stored in the refrigerator in a container with a lid for a maximum of 2 days. When reheating, put it directly in the oven or in a pan, not in the microwave, to avoid it becoming too soft. However, the crust is best on the first day; after reheating, it dries out a bit. If you have many leftovers, you can slice it and freeze it, then reheat it in the oven.

 Ingredients: Dough: 600 g flour, 2 teaspoons sugar, 1 packet dry yeast, 1 tablespoon lard, 1 teaspoon olive oil, a pinch of basil, a pinch of oregano, 1/2 teaspoon salt, warm water. Filling: 1 chicken thigh, 1 onion, 1 red onion, 2 bell peppers, 150 g telemea cheese, a few tablespoons of tomato paste, pepper paste, salt, pepper, oil.

 Tags:  chicken pizza homemade pizza