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For the dough:

  • 650g ‘00’ flour
  • 7g sachet of easy-bake yeast
  • 2 tsp salt
  • 25ml olive oil
  • 50ml warm milk
  • 325ml warm water

For the topping:

  • 600g SunBlush® tomatoes
  • 300g pizza sauce
  • 300g mozzarella, diced
  • 120g green pesto
  • 600g Cooked chicken breast
  • 7-8 slices of Charcuti® chorizo
  • Basil leaves for garnish


  1. In a large bowl, mix the flour, yeast and salt together and stir in the olive oil and milk.
  2. Gradually add the water, mixing well to form a soft, pliable dough.
  3. Turn the dough out on to a floured work surface and knead for about five minutes, until smooth and elastic.
  4. Transfer to a clean bowl, cover with a damp tea towel and leave to rise for about 1½ hours, until doubled in size.
  5. When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again.
  6. Preheat the oven to its highest setting.
  7. Divide the dough into six balls and roll each out onto a lightly floured work surface until 8in in diameter.
  8. Add the pizza sauce, chicken, chorizo and drizzle over the pesto, bake in the oven for 6 to 8 minutes or until the mozzarella is bubbling and golden.
  9. Finally garnish with the basil leaves and the SunBlush® tomatoes