Chicken, Olive and Rocket Pizza

The combination of a freshly prepared dough, rich tomato sauce and bubbling melted cheese creates a meal that feels far better than anything from the freezer. This Chicken, Olive and Rocket Pizza takes that homemade goodness a step further with a topping full of contrasting flavours and textures.

I particularly enjoy this pizza because it brings together ingredients that work surprisingly well as a team. Tender chicken provides a mild, savoury centre, while olives add their distinctive salty flavour. Capers bring a sharper little burst with every few bites. Finally, fresh rocket adds a peppery freshness that cuts through the richness of the cheese.

The dough is an important part of the finished pizza. A homemade base does not need to be complicated, but it does benefit from enough time to rise properly. As the dough rests, the yeast works its magic and creates a lighter texture. Therefore, even if you are preparing the pizza for a weeknight meal, it is worth allowing the dough to develop rather than rushing the process.

The tomato sauce can be kept wonderfully simple. A good tomato base should complement the toppings rather than overpower them. I like a sauce with enough garlic and seasoning to give it character, while still allowing the chicken, olives and capers to shine. Spread it evenly over the dough, but avoid adding too much. A thick layer can make the base heavy and may prevent it from becoming beautifully crisp.

Next comes the cheese. Once it melts, it joins the tomato sauce to create that familiar pizza topping that we all love. Mozzarella is an excellent choice because it melts beautifully and has a gentle flavour. However, a little stronger cheese can also be included if you enjoy a more pronounced savoury taste.

The chicken is best cooked before it goes onto the pizza. This gives you greater control over the texture and ensures that it is properly cooked. Small pieces also distribute more evenly across the surface, so you get chicken in every mouthful. Meanwhile, the olives and capers can be scattered over the top to create little pockets of salty flavour.

For me, the rocket is the finishing touch that makes this pizza different. Rather than baking it until it loses its fresh character, add the rocket after the pizza comes from the oven. The heat softens it slightly, while its peppery flavour remains wonderfully noticeable. A small drizzle of good olive oil can also finish everything beautifully.

This is a pizza that works equally well for a relaxed family dinner or a casual gathering with friends. You can prepare the dough earlier in the day, make the sauce ahead of time and have the toppings ready in the refrigerator. Then, when everyone is hungry, the pizza can be assembled and cooked while the kitchen fills with an irresistible aroma.

I also think this recipe is a great starting point for experimentation. Try different olives, add a little sliced red onion or introduce some roasted peppers for extra sweetness. If you enjoy heat, a scattering of chilli flakes works particularly well with the salty capers and peppery rocket.

Most importantly, do not worry about making the pizza look perfect. Homemade pizza is at its best when it looks homemade. Get the oven hot, prepare a good base and use ingredients that you enjoy. Once that cheese is bubbling and the crust has developed a lovely golden edge, you will have a pizza that is difficult to resist.

Chicken, Olive and Rocket Pizza

A delicious homemade pizza combining a crisp, golden dough base with a rich tomato sauce and plenty of melted cheese. Tender chicken, salty olives and capers provide the main topping, while fresh peppery rocket is added after baking for a bright finish.

4.94 from 47 votes

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Course: Main Dish, Snack

Cuisine: Italian

Keyword: Chicken, Chicken, Olive and Rocket Pizza, Chilli Flakes, Dough, Mozzarella, Pizza, Salad, Vegetables

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Raising Time: 1 hour hour

Total Time: 1 hour hour 45 minutes minutes

Servings: 2 Large Pizzas

Calories: 1640kcal

Equipment

• large mixing bowl
• Measuring jug
• wooden spoon
• Saucepan
• Sharp Knife
• Chopping Board
• Rolling Pin
• Baking Sheets
• Grater if using a block of mozzarella

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Ingredients

 

MetricImperial

Pizza Dough Ingredients:

• ▢ 500 g strong white bread flour
• ▢ 7 g dried yeast
• ▢ 1 tsp salt
• ▢ 1 tsp sugar
• ▢ 2 tbsp olive oil
• ▢ 325 ml warm water

Tomato Sauce Ingredients:

• ▢ 400 g chopped tomatoes
• ▢ 2 cloves garlic finely chopped
• ▢ 1 tbsp olive oil
• ▢ 1 tsp dried oregano
• ▢ ½ tsp dried basil
• ▢ salt
• ▢ freshly ground black pepper

Topping Ingredients:

• ▢ 250 g chicken breast cooked cut into bite-sized pieces
• ▢ 150 g mozzarella grated or torn into pieces
• ▢ 75 g black olives or green pitted and sliced
• ▢ 2 tbsp capers drained
• ▢ 2 handfuls rocket
• ▢ 1 tbsp olive oil
• ▢ 1 pinch chilli flakes optional

Instructions

Make the Dough:

• Add the flour to a large mixing bowl and stir in the yeast, sugar and salt. Make a well in the centre and add the olive oil.
  500 g strong white bread flour, 7 g dried yeast, 1 tsp salt, 2 tbsp olive oil, 1 tsp sugar
• Gradually pour in the warm water while mixing with a wooden spoon. Continue until a rough dough forms.
  325 ml warm water
• Turn the dough onto a lightly floured work surface. Knead for around 8–10 minutes until smooth and elastic.
• Place the dough into a lightly oiled bowl and cover with a clean kitchen towel. Leave somewhere warm for approximately 1 hour, or until it has roughly doubled in size.

Prepare the Tomato Sauce:

• While the dough rises, heat the olive oil in a saucepan over a medium heat.
  1 tbsp olive oil
• Add the garlic and cook gently for about 30 seconds. Do not allow it to brown.
  2 cloves garlic
• Add the chopped tomatoes, oregano and basil. Season with salt and black pepper.
  400 g chopped tomatoes, 1 tsp dried oregano, ½ tsp dried basil, salt, freshly ground black pepper
• Simmer gently for approximately 15 minutes, stirring occasionally, until the sauce thickens. Remove from the heat and allow it to cool slightly.

Prepare the Toppings:

• Make sure the chicken is fully cooked before using it. Cut it into small, even pieces so that it spreads easily across the pizzas.
  250 g chicken breast
• Slice the olives and drain the capers thoroughly. Grate or tear the mozzarella into small pieces.
  75 g black olives, 2 tbsp capers, 150 g mozzarella
• Wash the rocket and dry it well. Keep it aside until the pizzas have finished cooking.
  2 handfuls rocket

Shape the Pizza Bases:

• Preheat the oven to 240°C / 220°C fan / 475°F / Gas Mark 9. Place the pizza trays or baking sheets in the oven while it heats. A very hot surface helps create a crisp base.
• Once the dough has risen, knock it back gently and divide it into two equal pieces.
• Roll or stretch each piece into a round pizza base. Aim for a reasonably thin centre with a slightly thicker edge.
• Carefully transfer the bases onto the hot pizza trays.

Add the Toppings:

• Spread a thin layer of tomato sauce over each pizza base. Leave a small border around the edge.
• Scatter the mozzarella evenly over the sauce. Follow with the cooked chicken, olives and capers.
• If you enjoy a little heat, sprinkle over a small amount of chilli flakes.
  1 pinch chilli flakes
• Finally, drizzle each pizza with a little olive oil.
  1 tbsp olive oil

Bake:

• Place the pizzas into the hot oven and bake for approximately 12–15 minutes.
• The pizzas are ready when the crusts are golden and crisp and the cheese has melted and developed some lightly browned areas.
• Cooking time can vary depending on your oven and the thickness of the bases, so keep an eye on the crust during the final few minutes.

Finish with Rocket:

• Remove the pizzas from the oven and immediately scatter the fresh rocket over the top.
• The heat from the pizza will soften the rocket slightly without completely cooking it. This keeps its distinctive peppery flavour and fresh texture.
• For an extra finish, drizzle with a little good-quality olive oil and add a final twist of black pepper.
• Slice and serve immediately while the crust is crisp and the cheese is still beautifully melted.

Notes

Cook’s Tips:

For the best homemade pizza, make sure the oven is thoroughly preheated before cooking. The hotter the cooking surface, the better the chance of achieving a crisp base.

Do not overload the pizzas with tomato sauce or toppings. Although it can be tempting to pile everything on, too much moisture can make the centre of the pizza soft.

If you have time, prepare the dough several hours ahead and allow it to rise slowly in the refrigerator. Bring it back towards room temperature before shaping.

Most importantly, add the rocket after baking. Its fresh peppery flavour provides an excellent contrast to the rich cheese, salty olives and savoury chicken.

Nutrition

Calories: 1640kcal | Carbohydrates: 199g | Protein: 78g | Fat: 59g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Trans Fat: 0.01g | Cholesterol: 139mg | Sodium: 2893mg | Potassium: 1304mg | Fiber: 11g | Sugar: 9g | Vitamin A: 1450IU | Vitamin C: 24mg | Calcium: 573mg | Iron: 6mg