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Smoky capsicum, tangy yoghurt and spicy peri-peri chicken make a bold barbecue-style pizza with enough freshness to stay balanced.
Ingredients
- 1 ball pizza dough (about 250 g)
- 250 g chicken thigh, cut into small pieces
- 1 tablespoon peri-peri sauce, plus extra to serve
- 1/2 roasted red capsicum, sliced
- 1/4 red onion, thinly sliced
- 120 g mozzarella, grated
- 2 tablespoons Greek yoghurt
- 1 teaspoon lemon juice
- Fresh coriander or parsley
Method
- Toss the chicken with peri-peri sauce and cook in a hot pan until just cooked through. Set aside.
- Mix the yoghurt and lemon juice with a pinch of salt.
- Preheat a pizza stone or heavy tray at the oven’s highest setting for 35 minutes.
- Stretch the dough, spread with a very thin layer of peri-peri sauce and add mozzarella, chicken, capsicum and onion.
- Bake until the rim is browned and the base is crisp. Drizzle with lemon yoghurt and scatter with herbs.
Pizza 0 tip: Keep the yoghurt sauce off the pizza until after baking so it stays cool and creamy.
Make it your own
Use grilled prawns or cauliflower in place of chicken and adjust the peri-peri sauce to your preferred heat.
