Spiced chicken and Asiago pizza topped with pesto and rocket

Recipe Date: Apr 6, 2022
Serving Size: 2
Difficulty: Easy
Measurements: Metric


  • 200g flour
  • ½ sachet yeast
  • 5ml sugar
  • 2.5ml salt
  • 30ml sunflower oil
  • 60ml tomato paste
  • 2 chicken breasts, sliced
  • 2.5ml ground cumin
  • 2.5ml ground coriander
  • 2.5ml paprika
  • 2.5ml chopped garlic
  • 100g grated Asiago
  • 100g grated mozzarella
  • 50g basil leaves
  • ¼ lemon, juiced
  • Salt/pepper
  • 60ml olive oil
  • Wild rocket to garnish


Make the dough

Combine the flour, yeast, sugar, salt and sunflower oil into a bowl. Slowly add enough warm water to bring it together to form a dough. Knead for a few minutes then place in a bowl in the warmth and allow it to rise.

Slice the chicken breasts and spice with the cumin, coriander, paprika, garlic, seasoning and a splash of oil and allow to marinate for 30 minutes. Heat a pan and place the chicken into the pan and fry until just cooked.

Grate both the mozzarella and Asiago cheese.

Make the pesto

In a blender combine the basil, lemon juice, seasoning and olive oil and blend until combined.

Knock back the dough and shape into 2 pizza bases, back in the oven at 200’C for 10 minutes, then remove, brush the base with the tomato paste and return to the oven for a few minutes. Remove, place the chicken on the base and cover with the mixed cheese.

Bake until the cheese has melted completely, and the base is crispy. Top with the basil pesto and wild rocket and serve hot with a glass of Paul Cluver Chardonnay.