I’m not one to brag, but my husband said this pizza is as good as his Thai pizza. I know. I need to explain. You see, his favorite pizza of all time is Thai pizza. A spicy peanut sauce, chicken, bell pepper, carrot… so good. I agree, it’s glorious. (recipe coming soon, but we still keep going back to store-bought sauce because we haven’t QUITE nailed our version yet. Sit tight.)
So. I have made this pizza a couple of times now, and this last time, I nailed it, which is when he gave me that excellent review. At this point, I’m thinking the recipe is done. Put down the spatula, you’ve got it.
The sauce is exactly the sauce from my shakshuka recipe, and I always make both if I’m making this. That recipe makes plenty of sauce for 4 people and there are only two of us here sooooo…. PIZZA.
You may notice that in our photos, we have some sliced peppers on there. Those are shishitos. I don’t always have them on hand, so I didn’t include them in the recipe, but if you happen to have them, feel free to throw them on as garnish! We always love the grassy, slightly spicy flavor of shishitos.
Makes 2 – 12” pizzas
- 1 LB Pizza Dough, rested on the counter for 1 hour if store bought
- Semolina flour, for dusting
- 1 chicken breast, cubed
- 1 – 1.5 cups Shakshuka Sauce (from my Shakshuka recipe)
- 4 oz feta, crumbled
- Chopped cilantro, for garnish
- Good olive oil, for drizzling
- Flaky salt, like Maldon Salt, for garnish
Preheat the oven to 500° for at least 30 minutes with your pizza stone on a rack in the lower third.
Heat a large skillet over medium high, then add a thin coating of olive or grapeseed oil. Cook the cubed chicken breast, seasoning liberally with salt and pepper, until golden brown, working in batches if necessary, to prevent steaming. Remove to a plate.
Sprinkle a layer of semolina flour on a clean work surface. Place the ball of dough on the flour and cut it in half using a bench scraper or knife. Set one ball aside and cover with plastic wrap so the top doesn’t dry out. Using the ball of dough you left uncovered, begin pressing the dough into a disk, using your fingers, starting from the center and working outward. You want to avoid focusing too much in the center (or any other spot) so you don’t get a spot that is too thin or creates a hole or a tear. Continue pressing and stretching as evenly as possibly until the disk is roughly 12”. You may need (or want) to use a rolling pin if the dough you have is springing back a lot when you attempt to stretch it. If you make homemade dough, we find that making it a day ahead of time and resting it in the fridge in a olive oil coated glass bowl and covered with plastic wrap helps immensely with the workability of the dough.
Transfer your disk of dough to a pizza peel, unrimmed baking sheet or the back of a rimmed baking sheet. If you are going to transfer the pizza to the oven in the next couple of minutes, you should not need more semolina flour than what the disk already has worked into it from your work surface. I find that the more flour you have around the dough in the oven, the more smoky it will be and the more mess you need to clean up. If you work quickly from here, the dough should slide freely from your peel/baking sheet.
Build the pizza: Add ½ cup or so of sauce to the pizza, leaving roughly an inch of dough exposed for the crust. The sauce is chunky – that’s the point! It’s most of the texture on the pizza, you want it to be chunky. Add half of the browned chicken and half of the crumbled feta. Test the pizza – shake your peel/sheet to make sure it slides freely. If it doesn’t, add a sprinkle of semolina around the edges where it is sticking and work it underneath with a spatula until it will slide free.
Slide the pizza onto the pizza stone and close the oven door as quickly as you can to avoid letting out too much heat. Cook until golden brown on top and bottom, roughly 12 minutes.
Repeat with the second ball of dough.
Garnish the pizzas with a drizzle of olive oil, cilantro, and a sprinkle of finishing salt.