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Roast Chicken Pizza
Essential Cuisine

Recipe Inspiration

Roast Chicken Pizza

Roast Chicken Pizza
PREP TIME: 30 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


1 large sweet potato

10g flat leaf parsley, chopped

1 red pepper

150g Manchego cheese

50g olive oil

1 bulb roasted garlic

200g good quality mayonnaise


Pizza Dough

500g ‘00’ fine flour

5g fine sea salt

7g sachet dried yeast

10g caster sugar

30g extra virgin olive oil

350g warm water


Lemon and Garlic Chicken

2 chicken breasts, skin on

2 lemons

15g fresh thyme

1 bulb of garlic

2 litres water

40g salt

20g sugar

20g Essential Cuisine Chicken Stock Mix

20g rapeseed oil

50g butter


Roasted Red Pepper Sauce

200g roasted red peppers, jarred or tinned

1 clove of garlic

10g red wine vinegar

10g smoked paprika

100g of toasted pumpkin seeds

60g olive oil

10g Essential Cuisine Vegetable Stock Mix


1. Dough - Add the flour and salt to a bowl and combine, then make a well in the centre. Mix the sugar, yeast and olive oil into a jug with the warm water. Add into the well in the bowl and mix until a dough is formed. Cover and set aside to prove.

2. Lemon and Garlic Chicken – Put the water, sugar, salt, EC Chicken Stock Mix, 3 bruised cloves of garlic and half the thyme in a pan. Juice and add one of the lemons. Bring to the boil and allow to cool and chill. Add the chicken breasts to the brine and refrigerate for 8-12 hours.

3. Remove the chicken from the brine and dry on paper towel. Heat the oil in a pan add the chicken breasts skin side down. Cook until it starts to go golden brown, flip and seal the flesh side. Flip back to the skin side and add the butter, thyme and remaining bruised garlic cloves and put in a 180°C oven until cooked through. Remove the pan and squeeze on the juice of the remaining lemon basting the chicken. Remove from the pan and cover with the pan juices allowing to cool.

4. Roasted Red Pepper Sauce – Put all of the ingredients into a blender. Purée until smooth and set aside.

5. Wrap the smoked garlic bulb in tin foil and bake for 45 minutes until soft. Squeeze the garlic from the skins into a bowl. Blend until smooth and mix in the mayonnaise.

6. Peel, cut in half and thinly slice the sweet potato. Cut the red pepper into thick strips. Lay in a tray and cover in olive oil and seasoning. Bake until golden brown and cooked. Set aside.

7. Knock back the pizza dough and split into 4 even pieces. Roll out on a floured surface into a 10-inch round base.

8. Spread a ladle of the pepper sauce on the base. Slice the chicken and lay on the pizza. Top with the peppers and sweet potato and chunks of the Manchego cheese.

9. Heat your oven to its highest heat setting (if you have a pizza stone this can be heated too). Place the pizza in the oven on a tray or the stone and cook until the dough has risen, and the cheese has melted. This will take 3-5 minutes depending on the oven.

10. Once cooked cover with some chopped parsley and smoked aioli. Cut into 6 slices and serve.

This recipe features...

Chicken Stock Mix

Chicken Stock Mix

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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