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Four cheese garlic chicken pizza bianco


Serves: 2
timePrep time: 30 mins
timeTotal time:
Four cheese garlic chicken pizza bianco
Recipe photograph by Sam Folan

Four cheese garlic chicken pizza bianco

This four cheese garlic chicken pizza bianco uses an easy dough that is quick to make and doesn't require a long rise

Serves: 2
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
1060Kcal
Fat
47gr
Saturates
20gr
Carbs
106gr
Sugars
4gr
Fibre
7gr
Protein
51gr
Salt
3.5gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 265g plain flour or bread flour
  • 1 x 7g sachet dried active yeast
  • ½ tsp fine sea salt
  • ½ tsp caster sugar
  • 1 tbsp olive oil
  • a little cornmeal (or polenta or semolina) to roll (optional)
For the toppings
  • 125g frozen spinach (or 100g fresh)
  • 2 half heads of roasted garlic (from your original roast)
  • 150g ricotta
  • 15g grated Parmesan
  • a few sage leaves
  • 1 tbsp olive oil
  • about 100g leftover roast chicken
  • ½ x 125g ball mozzarella (or use 60g ready-grated)
  • 75g blue cheese
  • 15g pine nuts

Step by step

Get ahead
Make the pizza dough up to 24 hrs ahead; pop it in the fridge at the end of step 2, but return to room temperature at least 30 mins before rolling out and adding toppings. 
  1. Preheat the oven to the hottest setting (around 240°C, fan 220°C, gas 9) before making the dough. Put in 2 pizza stones or large baking trays to get really hot.
    Tip
    Make sure your oven and trays get properly hot before cooking, so that the pizza cooks quickly and doesn’t dry out.
  2. Mix the flour, yeast, salt and sugar together in a mixing bowl. Make a well in the centre and add the oil, then add 150ml-175ml lukewarm water to bring together as a dough. Tip out onto a floured surface and knead for 1 minute or until smooth. Leave to rest under the upturned bowl while you prepare your pizza toppings.
  3. Wilt the spinach in a lidded pan then drain and leave to cool. Mash half of the roasted garlic to a purée in a bowl (discard the skins) and mix in the ricotta, Parmesan and some seasoning. Put the sage in a ramekin with the oil and set aside. Roughly tear the chicken and mozzarella; crumble the blue cheese.
  4. Divide the dough into 2 balls and roll out one at a time on a lightly floured surface to about 22cm in diameter. Sprinkle a large square of baking paper with the cornmeal (or use flour), then lift the dough onto the paper. Stretch and press the dough with your fingertips until it is about 25cm diameter, leaving it thicker around the edges. Repeat to make a second pizza.
  5. Spread the garlicky ricotta over the pizza bases, then scatter over the spinach and more roasted garlic cloves. Drizzle the sage-infused oil around the pizza rims (keep the leaves back for now) and leave to rise for 15 minutes.
  6. Slide the pizzas onto the hot stones or trays, still on the baking paper. Bake for 8 minutes. Scatter the chicken, mozzarella, blue cheese, pine nuts and sage leaves on top. Bake for 4-5 minutes until the toppings are hot and the base is golden and crisp. Serve with a large salad.

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