High-Protein Spicy Chicken Pizza

This protein-packed spicy chicken pizza is the perfect post-gym treat dinner. With a simple dough that comes together in around 10 minutes, it means you can still hit your protein goals without having to miss out on pizza night.

Difficulty

Low

Time

30 min

Author

Kenwood

Ingredients

Servings

4

Makes

2 x 28 cm (11”) pizzas

For the high-protein dough

210

90

360

2

0.25

, as needed, for dusting

For the sauce

400

4

1

For the chicken

300 , cubed

3

For the topping

200 , cubed

100 , finely sliced

80 , drained, finely sliced

, as needed

Utensils

Pizza peels, Bowls (medium), Bowl (small), KPO10.000GY, KPO10.000BK, Hand Blender

Instructions

Step 1

Making the high-protein dough

Add cottage cheese, water, flour, baking powder and fine sea salt into a bowl.

Mix well by hand until the dough begins to come together.

Transfer the dough onto a lightly floured work surface and knead for 1-2 minutes until the dough is smooth and elastic.

Place the bowl over the dough and let rest for 10 minutes.

Divide the dough into 2 equal pieces and shape each piece into a ball.

Step 2

Making the sauce

Add tomatoes, salt and olive oil into a clean bowl and blend with a hand blender until smooth.

Step 3

Making the marinated chicken

Add chicken and sriracha into a clean bowl and mix well until the chicken is fully coated.

Step 4

Making the pizzas

Preheat the pizza oven on setting 5 until the light turns off.

Heavily dust a work surface with semolina to prevent the dough from sticking to the peels.

Using a rolling pin, roll each dough ball into a disc about 28 cm (11" in diameter).

Dimple the base of the dough with your fingers, leaving a 1 cm border around the edge to form a crust.

Spread 4 Tbsp of the blended tomatoes on each pizza, avoiding the crust.

Top with mozzarella, marinated chicken, onion, roasted red peppers and pickled jalapeños.

Divide the remaining tomato sauce into portions, freeze in an airtight container and re-use next time.

Step 5

Slide the semolina-dusted peels under the pizza and transfer it onto the baking stone, then close the upper lid.

Bake for 3-4 minutes, rotating the pizza halfway through, until the dough is cooked through and the cheese is bubbling.

Transfer the pizza onto a serving plate and repeat the same process with the second pizza.

 

Serve.

 

Tip: This recipe makes more sauce than needed for two pizzas – any leftovers can be portioned and frozen in an airtight container, ready to go for your next pizza party. Dusting your work surface and pizza peels with coarse semolina is the best way to prevent your dough from sticking. If you cannot find coarse semolina, you can use flour instead, however, it may burn more quickly when the pizza is placed on a hot pizza stone.