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.

Prep Time 30

Cook Time 15

Raising Time 1

Total Time 1 45

Servings Large Pizzas

Ingredients

Pizza Dough Ingredients:

Tomato Sauce Ingredients:

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.

Equipment

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