Prep time
Cook time

A satisfying pillowy bite with all the best toppings!


  • ½ cup (125ml) warm water (be sure it is not hot)
  • ½ sachet dry yeast
  • ½ tsp (3ml) sugar
  • 1 Tbsp (15ml) olive oil, plus extra
  • ½ tsp (3ml) fine salt
  • 1 ½ cups (375ml) flour, plus extra for dusting
  • 2 pcs x County Fair Skinless Chicken Breasts (a full pack will make enough for 2-3 pizzas)
  • 1 Tbsp (15ml) olive oil
  • 1 tsp (5ml) smoked paprika
  • 1 tsp (5ml) dried Italian herbs
  • Salt and ground black pepper
  • 2 Tbsp (30ml) BBQ sauce
  • ½ cup (125ml) marinara/pizza sauce
  • 1 cup (250ml) grated mozzarella
  • 6 peppadews, sliced into rings
  • 100g feta cheese
  • 1 Tbsp (15ml) dried Italian herbs
  • 2 Tbsp (30ml) balsamic vinegar
  • 1 tsp (5ml) wholegrain mustard
  • 1 tsp (5ml) olive oil
  • Salt and pepper
  • 30g rocket
  • 1 avocado, sliced
  • 50g feta cheese
  • 40g croutons
  • 5g basil leaves


  1. Preheat the oven to 200°C.
  2. Use a standing mixer fitted with a dough hook or clean hands to mix. Pour the warm water into the bowl of the mixer and sprinkle over the yeast. Let it stand for 5 minutes, until frothy.
  3. Add the sugar, olive oil and salt. Start mixing at a low speed until just combined.
  4. Tip in the flour and mix until a dough ball forms.
  5. Transfer the dough to a lightly floured surface and knead for about 10 minutes, until the dough is smooth and not as sticky.
  6. Transfer the dough to an oiled bowl and cover with a clean tea towel. Leave in a warm area (not direct sunlight) and allow to prove until double in size, about 1 hour.
  7. In the meantime, start preparing the other elements.
  8. Place the chicken breasts onto an oven tray.
  9. Drizzle with the olive oil sprinkle with smoked paprika, and dried herbs and season with salt and pepper.
  10. Roast in the oven for 15-20 minutes, until cooked through.
  11. Set aside to cool, then shred. Toss the shredded chicken in the BBQ sauce.
  12. Increase the oven temperature to 230°C.
  13. Grease a 30cm skillet or deep pizza dish with olive oil, and place the dough inside. Knock your dough back and press it into the dish coming just slightly up the edges.
  14. Spread over the marinara sauce and sprinkle with the grated mozzarella.
  15. Scatter over the shredded BBQ chicken, followed by the peppadews. Crumble over the feta and lastly, sprinkle over the dried Italian herbs.
  16. Bake in the oven for 25-30 minutes, until the cheese is bubbling and starting to caramelise. Remove from the oven and allow to sit in the skillet for 5-10 minutes before cutting.
  17. While the pizza is cooking, prepare the salad. In a small bowl, whisk the balsamic vinegar, mustard and olive oil together. season with a pinch of salt and pepper.
  18. Place the rocket into a bowl, scatter over the slices of avocado, and crumble over the feta and croutons. Garnish the salad and pizza with fresh basil leaves.
  19. Drizzle over the dressing and serve immediately with the freshly baked pizza.