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Summer Recipes: Fresh & Flavourful Chicken Flatbread Pizza

Culinary Columnist and Executive Chef Paul Watters serves up a dish that’s all about flavour, balance, and beautiful presentation.

With his chef’s touch, this recipe transforms simple ingredients into something truly special – perfect for impressing at dinner or indulging yourself midweek…

Ingredients

For the dough:

  • 2 cups all-purpose flour (plus extra for dusting)
  • ½ tsp salt
  • 50g butter
  • ¾ cup milk
  • ½ tsp oil (for cooking)

For the sauce:

  • 1 can chopped tomatoes
  • 2 tbsp tomato purée
  • 1 tsp sugar
  • 1 tsp oregano
  • Salt & pepper, to taste

For the topping:

  • 4 chicken thighs, boneless
  • 1 green pepper, sliced
  • ½ red onion, sliced
  • Mozzarella cheese, grated

For the chicken marinade:

  • ½ tsp dried ginger
  • ½ tsp curry powder
  • ½ tsp dried coriander

Method

  1. Prepare the chicken:
    In a bowl, mix together the ginger, curry powder, and dried coriander. Coat the chicken thighs evenly in the spice mix and set aside.
  2. Make the dough:
    Gently heat the butter and milk together in a saucepan or microwave until just melted. In a large bowl, combine the flour and salt, then pour in the butter–milk mixture. Mix until a dough forms.
    Lightly flour your work surface and knead the dough briefly, adding more flour if sticky. Wrap in cling film and chill in the fridge while you prepare the sauce.
  3. Make the sauce:
    In a blender, combine the chopped tomatoes, tomato purée, oregano, sugar, salt, and pepper. Blend until smooth.
  4. Shape the bases:
    Remove the dough from the fridge and divide into four equal pieces. Roll each piece into a ball, then flatten and shape as desired.
  5. Cook the bases:
    Preheat the oven to 180°C (350°F). Heat a frying pan with a little oil. Cook each dough base for about 3 minutes on one side, then flip over.
  6. Assemble:
    Spread the sauce over each base, sprinkle with mozzarella, then add the marinated chicken pieces, red onion, and green pepper.
  7. Bake:
    Transfer to the oven and bake for 10 minutes, or until the cheese has melted and the chicken is cooked through.
  8. Finish & serve:
    Sprinkle with extra oregano and cracked black pepper before serving. Enjoy warm.

About Paul Watters

“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”

“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”

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