Peri Peri Chicken Pizza (Nando’s Inspired)
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
863 kcal
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Course
Main Course
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Cuisine
Fusion, Italian, British, Portuguese
Peri Peri Chicken Pizza (Nando’s Inspired)
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Combine two of your favourite takeaways in one with this Peri Peri Chicken Pizza! Simply top a homemade super thin pizza base with tomato, mozzarella, red onions, peppers, and strips of chicken, coated in a delicious Nando’s-style peri peri marinade, before baking in a hot oven for a fakeaway treat that’s ready in less that 30 minutes – what’s not to love?
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Ingredients
Peri Peri Chicken
- 1 tablespoon olive oil
- 1 teaspoon dried chilli flakes or to taste – see Note 1
- 2 cloves garlic crushed or grated
- Juice of 1 lime
- 1 teaspoon smoked paprika
- 1 teaspoons oregano
- ¼ teaspoon salt or to taste
- black pepper to taste
- 300 g chicken breast roughly 2 medium chicken breasts, cut into thin strips
Pizzas
- 500 g Strong white bread flour
- 1 teaspoon salt
- 7 g Fast action yeast
- 1 tablespoon olive oil
- 350 ml lukewarm water you may not need all of this, see below
- 350 g passata I use Cirio Passata Rustica
- 1 red onion very thinly sliced
- 1 red pepper very thinly sliced
- 1 green pepper very thinly sliced
- 250 g drained weight fresh mozzarella torn (or grated mozzarella or grated cheddar – see Note 1)
- 2 teaspoons oregano
- Black pepper to taste
Instructions
Peri Peri Chicken
- Place all the Peri Peri Chicken ingredients EXCEPT the chicken in a bowl and mix to combine thoroughly.
- Add the chicken strips and mix thoroughly to ensure the chicken is evenly coated in the marinade.
- Ideally, cover and place in the fridge to marinate for 1h, but if you don’t have the time just continue straight on with this recipe.
- Place a large non stick frying pan or wok over a high heat for 1 minute. Tip in the chicken and all the marinade and stir fry for 2 minutes. Then turn off the heat and tip the cooked chicken onto a plate. Then continue immediately with the rest of the recipe.
Pizzas
- Preheat your oven to 230C / 210C fan / gas mark 8 / 450F. Grease 4 large (12inch / 30cm) pizza trays with a little olive oil. (Or 8 smaller ones – See Note 2.)
- In a large bowl, mix together the flour, yeast and salt, then add the olive oil and stir. Slowly add the water until the mixture comes together to form a dough – the dough should just come together and should not be too wet/sticky. (You may not need all the water. Start with 300ml and see how it goes, add it in little bits after that.)
- Knead the pizza dough for 5 minutes on a floured surface.
- Divide the dough up into 4 equal sized pieces (or 8 if you are making small ones) – I use my scales to make this easier and more accurate.
- Roll out each piece out to roughly the size of the pizza tray. Put the rolled out dough in the pizza tray and stretch out gently to the full size of the pizza tray (this is because it will shrink slightly when you pick it up).
- Top each pizza with 4 tablespoons passata. Spread the passata all over the base using the back of a spoon, leaving a thin border all around the pizza. (Don’t use too much passata or it will make your pizzas soggy.)
- Scatter over the thinly sliced onions and peppers, so each pizza is covered evenly with the veggies.
- Next, scatter over the cooked chicken, so each pizza is covered evenly with the peri peri chicken.
- Finally, scatter over the torn mozzarella, so each pizza is covered evenly with the cheese.
- Top with oregano and black pepper.
- Cook your pizzas in your pre-heated oven for 10-15 minutes. You may find you need to move the pizzas around in your oven so they cook evenly.
- The pizzas are ready when the cheese is bubbling and the base is a light golden brown and crispy, not soggy. (If you discover as you are cutting the pizza that the base is still a bit soggy, just pop it back in the pizza tray and back in the oven for a couple more minutes.)
Notes
- What cheese you use is up to you. You can use grated mozzarella, grated cheddar or torn fresh mozzarella. My personal preference here is torn fresh mozzarella. Please note 250g drained weight = 400g undrained.
- This recipe can also be used to make 8 smaller 7inch (18cm) pizzas. If you don’t have a pizza tray, use a baking tray or cake tin of a similar size instead.
- The trick to getting a super thin crust is to only knead for 5 minutes and not prove the dough, so be careful not to leave the pizza dough to rest to long at any point or you will find the dough rises and you’ll have thick crust pizzas!
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
863kcal
(43%)
Carbohydrates
110g
(37%)
Protein
48g
(96%)
Fat
26g
(40%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
0.01g
Cholesterol
97mg
(32%)
Sodium
1246mg
(52%)
Potassium
1070mg
(31%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Vitamin A
2364IU
(47%)
Vitamin C
79mg
(88%)
Calcium
398mg
(40%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 863 kcal
% Daily Value*
| Calories | 863kcal | 43% |
| Carbohydrates | 110g | 37% |
| Protein | 48g | 96% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 1246mg | 52% |
| Potassium | 1070mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 2364IU | 47% |
| Vitamin C | 79mg | 88% |
| Calcium | 398mg | 40% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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