Chicken and Pesto Stuffed Crust Pizza recipe

We made stuffed crust pizza last night for dinner, and it was so scrummy I thought I’d share it with you, even though I pulled the dough recipe from Jamie Oliver and the pizza sauce recipe from Chef Maestro.

Toppings wise, it’s your choice, we had roasted red pepper, chicken, mushroom and pesto, it was delicious. Try to pick a few really tasty ingredients that go well together, rather than throw everything you have to hand on it.

Now for the base, here’s the link:

I used a half batch of this recipe for the base and it made two rectangular thin Italian style pizzas big enough for the family of four.

Making the dough up on the work surface is just too messy for me, I have tried it but if your flour mound isn’t right you can lose the liquid! So I bring it together in a bowl, and then take it out of the bowl and place it on an oiled work surface to knead.  Oiling the surface is brilliant as it largely stops your dough from sticking. Every other step I follow on the recipe though.

While your dough is proving make the pizza sauce, as you want the sauce to be no more than luke warm when you make your pizza up.

I would just add the link but the site page is really messy and cluttered in my opinion, so I have written it down for you here.  Credit to

1 can (500) gr. crushed tomato. (Here they sell cans of pulped tomato called Triturado, I used that. Use a can of chopped tomatoes or break a tin of whole tomatoes down really small.)
1 can (4 oz.) tomato paste,
1 tablespoon minced garlic,
1 tablespoon chopped fresh basil,
2 teaspoons sugar,
1 tablespoon chopped onion,
1 tablespoon olive oil,
2 teaspoons dried oregano,
1/2 teaspoon chili powder,(or just a pinch-to your taste)
salt and pepper to taste.

  • In the oil cook at medium heat the onions and garlic for about five minutes until they are softening.
  • Add all the ingredients except the fresh basil, and simmer for about half an hour. You are looking for a lovely thick consistency, too thin and your base will go soggy and it will taste bland. In the last few minutes of cooking add the fresh basil. Have a taste, adjust seasoning if needed.  Switch off and let cool before spreading on the pizza base.
  • While your sauce is cooling get your toppings ready.  We charred the pepper on our gas hob by sticking a meat fork through the core and blasting it in the flames, but drizzling with a little oil and putting into a very hot oven works too. When the skin has darkened, wrap it in cling film until it has cooled down enough for you to handle, and scrape the skin from the flesh.  Alternatively, use a jar of ready roasted peppers!
  • Slice the chicken into small pieces. Season the chicken and brown in a little oil.  Slice and quickly fry your mushrooms.

For the base, I like a rectangular shape more than circular for at home, plus that way I can use my baking sheet / tray! It’s also easy to roll out to size.

So you’ve rolled out your dough to the right size and thickness(I do thin bases so roll out to around 5mm thick), making sure you’ve got flour under it to stop it sticking.

Pre-heat your oven, you want it as hot as possible to cook it quickly, just like they do in a restaurant.

Now to stuff the crust and load up with toppings. We had a mixture of mozzerella, gouda and parmesan for the cheese, more mozzerella than anything else though. Per pizza you will need approximately  100-150g mozzerella, I grate a ball, it’s a bit messy but goes further, and use a liberal sprinkle of parmesan and a handful of something like Gouda, mixing them all up together in a bowl.

Put the pizza base onto a lightly floured baking sheet.  Smear 1-2 tablespoons of green pesto over the base, leaving  roughly a 1 cm border. Sprinkle some of the cheese mix around the line of pesto so you have a cheese line about 1 cm thick. How much cheese you want in the crust is down to you, but if you fill it too much you may get leaks. Take the edge and bring it over so you have enclosed the cheese, work round so you have rolled all the edges in, the crust should be about an inch(2.5cm) thick. Make sure you have closed any gaps by pressing gently with your fingertips.

Take roughly three to four tablespoons of pizza sauce and make sure the rest of the base has a liberal layer. Than add your toppings.  I prefer to put my cheese on last so it goes a lovely brown, my Other Half feels cheese should go on first, so this is your personal choice.  Once ready, get it in the oven, it should take anywhere between eight and twelve minutes, keep a close eye on it!  Once it came out the oven I sprinkled some fresh rocket leaves over it(a token gesture towards our 5 a day!).

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One Response to Chicken and Pesto Stuffed Crust Pizza recipe

  1. Reblogged this on anglosphereenglish and commented:
    We are making this today in class, they love making the dough!

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