Peri Peri Chicken Pizza
Peri Peri (as called African Bird’s Eye) is a chili pepper is hot pepper from Africa and the start of this chicken pizza!
Ingredients
Peri Peri Chicken Marinade
- 1 teaspoon Peri Peri (African Bird’s Eye) dried seasoning powder
- 4 chicken tenders 8-10 ounces
- 2 tablespoon olive oil
- ½ teaspoon coarse ground salt
- Pinch Black pepper
- ½ teaspoon minced garlic
- 1 tablespoon lemon juice or apple cider vinegar
Pizza and Toppings
- 1 x 16 ounces of pizza dough – either store bought or our Easy Peasy Pizza dough
- 2 teaspoon flour for stretching the dough
- ¾ teaspoon Peri Peri (African Bird’s Eye) dried seasoning powder
- 2 tablespoons Extra Virgin Olive Oil
- 2 garlic cloves chopped
- 4 cherry tomatoes sliced
- 1.5 ounces roasted red pepper sliced
- 4 ounces Gouda or Kwaito, if you can find it, grated
- 1 ounces Goat cheese (Chevin, Chèvre or Feta)
Instructions
Marinade the Chicken
- In a bowl, combine the peri-peri seasoning, olive oil, lemon juice, minced garlic, salt, and pepper.
- Mix well to create a uniform marinade.
- Place the chicken pieces in a shallow dish and pour the marinade over them, ensuring they are fully coated.
- Use tongs and a basting brush to cover the chicken with the marinade. Do not use your hands, especially if you use a lot of seasoning!
- Cover the dish and refrigerate for at least two hours (or even overnight) in order for the flavors to seep into the meat (paneer).
Chicken Grilling Method:
- Preheat your grill to medium-high heat.
- Lightly oil the grates to prevent sticking (you may need extra oil for Paneer).
- Remove the chicken from the marinade, allowing any excess marinade to drip off.
- Place the chicken on the grill and cook for approximately 6-8 minutes per side or until the internal temperature reaches 165°F (74°C).
- Brush the chicken with the remaining marinade right after the first flip to enhance the flavor.
- Once cooked, remove the chicken from the grill and let it rest.
Chicken Baking Method:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with aluminum foil and place a wire rack on top.
- Transfer the marinated chicken to the wire rack.
- Bake for 30-35 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Once baked, allow the chicken to rest.
Dough Prep and Pizza Assembly
- Start from the center of the dough and stretch/roll outward. Regularly lift, turn, and flip the dough. Continue adding small amounts of flour to keep it from sticking to the work area or your rolling pin. Be patient to avoid creating folds or tearing the dough.
- Apply a coating of oil to your pizza pan and on your hands. Using oiled hands, transfer the dough to the pan and press the dough into a circle on the pizza pan. It is easier to transport the dough onto the pan before it is topped.
- Sprinkle 3/4 teaspoons of Peri Peri seasoning on the pizza dough. Then add the olive oil. Use a sauce brush to distribute the sauce and seasoning across the entire pizza dough leaving about 1″ at the edges.
- Top the pizza with each of the toppings distributing them evenly. Put the chicken on first, then the garlic, artichoke, and feta cheese. Distribute the gouda cheese evenly. Finally add the roasted red pepper and tomato last (mostly for color, but also so the wet ingredients can dry on top).
Pizza Cooking Instructions
- Cook at 450°F on a pizza pan or cookie sheet.
- 7 minutes, then rotate.
- Cook an additional 7 minutes.
- The top of the pizza should already be browning, in which case turn the oven off.
- Leave in oven for 5 extra minutes with the oven off.
- Remove and rest for 5 minutes before cutting and eat immediately.
Notes
This pizza is made with a very spicy pepper but in moderation. I found Peri Peri seasoning hits fairly slowly but also doesn't stick with you too long. If you can eat regular hot wings, you should not find this recipe too spicy. As you dress the pizza, have a bite of the chicken. If that's not spicy enough, increase the amount of Peri Peri powder you spread on top.
Be careful handling the Peri Peri Seasoning! Because of how potent this chili pepper is, I recommend not touching the pepper at all - especially once it is wet. I'd recommend wearing gloves. If you touch your face or eyes or even have a cut on your finger, you can really injure yourself.
Nutrition
Calories: 608kcalCarbohydrates: 58gProtein: 31gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 76mgSodium: 1591mgPotassium: 338mgFiber: 2gSugar: 8gVitamin A: 391IUVitamin C: 12mgCalcium: 222mgIron: 4mg
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