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Grilled chicken pizza
Also known as pizza al pollo · chicken pizza · pizza con pollo grigliato
A proper crust with grilled chicken, peppers and red onion over the tomato base. Char on the rim, sweetness from the onions.
Typical serving
880 kcal
usually 690–1120 kcal
 Protein | 40 g |
|---|---|
 Carbs | 104 g |
 Fat | 34 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- the dough needs about 1h30 to prove — or two shop-bought bases
- an oven at its hottest, with a heavy tray heated in it
- the chicken is cooked before it goes on — eight minutes on a pizza will not do it
Ingredients
Serves 2 · dimmer marks are storecupboard
- 260gplain flour
- 1 tspdried yeast
- 200gchicken breast
- 150gpassata
- 150gbuffalo mozzarella
- 1red onion
- 1 tbspolive oil
- 1 tspdried oregano
Method
7 steps
fold · 9mFlour, yeast, salt and about 170ml of warm water kneaded to a smooth dough.
rest · 1h 30m walk awayCovered and left until doubled and slack, the oven on at maximum near the end.
grill · 14mChicken rubbed with oil, salt and oregano and cooked on a hot griddle until charred outside and cooked right through — no pink at the thickest part, juices running clear. This has to be done here, not on the pizza: eight minutes under a topping will not take raw chicken through.
chop · 6mChicken rested and sliced thin, onion sliced into rings, mozzarella torn and drained.
- chop · 7m
Dough halved and stretched by hand, rim left thick.
roast · 14mPassata, cheese, chicken and onion, onto the hot tray until the rim is blistered and dark in patches.
finish · 2mOil over, and cut straight away while the base is still crisp.
Worth knowing
Chicken on pizza is the Gulf’s default order and Naples’ quiet horror — both are eating the same crust.
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