Peri Peri BBQ Chicken Pizza

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This recipe combines some flavours that I really like. And is there anything better that a home made pizza.

I have posted my recipe for pizza bases on my lamb pizza post earlier this year. This recipe is amazing and the more times that you make it the easier it gets!

Now for the topping, you can cook this on your BBQ, if you have a BBQ with a hood, otherwise you can grill the chicken and onion in a grill pan on a hot plate. Spray the capsicum with some oil and put into an oven at 180 degrees Celsius for 20-30 minutes until the skin begins to black. (If you are doing on your BBQ place them onto the grill and cook until charred all over. Turning as required.) Once cooked place into a bowl and cover with plastic wrap. Allow it to stand for 5 minutes. Peel the skin off and deseed. Cut up to your desired size.

While you are waiting for the capsicum to seam in the bowl, process the garlic, chilli, paprika and oregano until finely chopped. Add the lemon juice and oil and continue to process until combines. Season with salt and pepper. Transfer to a bowl and add the chicken. Marinate for 10 minutes.

Chargrill the chicken on the grill turning as required for 4-5 minutes. Once cooked put aside covered to keep warm. Chargrill the onion with a little oil.

Now to build the pizza. First, pizza sauce, then chicken, capsicum and onion. Sprinkle with cheese. Cook for 12-14 minutes until the base is cooked and the cheese golden. Drizzle some Greek yogurt and dice Lebanese cucumber on the top for a fresh and crisp finishing touch.


This was yummy! The chicken would also be great on a salad.

Until next time happy cooking, Kate.

***Ingredients

  • 2 red capsicum
  • 2 garlic cloves
  • 1 long red chilli, chopped
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried oregano leaves
  • 1 tablespoon lemon juice
  • 2 teaspoons extra virgin olive oil
  • 400 gram chicken tenderloins
  • 1 large red onion, cut into wedges
  • 2 pizza bases, pizza base recipe
  • 1 cup grated pizza cheese mix
  • 1 Lebanese cucumber, seeded and finely chopped
  • 1/4 cup Greek yoghurt

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