Chicken, Goat Cheeses and Roasted Bell Pepper Pizza
I finally got to have that pizza I’d been dreaming about for weeks! I was about time, too. I had been craving it big time since Easter… You see, we had this huge cheese platter on that day day and of course, there was a lot of leftover, and I was lucky enough to get my hands on some of the best stuff that was in there. In the lot was a very decent size piece of Paillot de Chèvre and when I took it, I knew precisely what I was going to use it for. THIS VERY PIZZA!! Well, minus the roasted bell peppers, I actually got that inspiration only a few hours before I made the actual pizza. I didn’t really want any tomato sauce on it (for some reason, you might have noticed that I am not a big fan of tomato sauce on pizza…) so I decided to make a quick sauce out of half a roasted red bell pepper. What a great decision that was. The flavour combination worked perfectly.
This one might have been a little labour intensive, but very well worth it. The good thing is, I had some dough in the freezer from last time, and it passed the freezer test with flying colours! That’s one less thing I had to worry about. All I had to do was take the dough out of the freezer 2 days prior and take it out of the fridge 2 hours before I was ready to use it. It was FANTASTIC. Just as good as the first time… I am in love with that dough, I tell you. This is now my official pizza dough recipe.
The toppings were a little time consuming… I had to cook the chicken and mushrooms ahead of time, as well as roast the bell pepper, but it didn’t take all that long. Plus, making pizza I find is so much fun, the entire family gets involved, and everyone gets to top their pizza with whatever ingredients their heart desire (if you happen to have them on hand, of course!)
I’m already looking forward to the next pizza night. I’ll let you guys in on a little secret: I still have one dough ball in my freezer! That means I can have pizza anytime I want, even on a weeknight!!! I know, I know… that dough might very well be ready, but it still has to thaw!
Allright then, anytime I want that is at least 2 days away…
All I need is an inspiration!
¼ Whole wheat pizza crust recipe
- ½ roasted red bell pepper
- 1 garlic clove
- 6 kalamata olives
- Splash white wine vinegar
- Splash olive oil
- Pinch salt & pepper
- 150g sliced mushrooms (cooked)
- 100g low fat mozzarella cheese, grated
- 120g chicken breast meat, in chunks (cooked)
- ½ roasted red bell pepper, sliced
- 6 kalamata olives, roughly chopped
- 2 tbsp sundried tomatoes, chopped
ADD-ONS (AFTER PIZZA IS OUT OF THE OVEN)
- 7 thin slices Paillot de Chèvre
- 20g raw goat cheese, crumbled
- Handful arugula
- Preheat oven to 500F.
- Roast bell pepper over an open flame until skin is good and charred. Transfer roasted pepper to a covered container or closed plastic bag. Let stand for about 5 minutes. Remove skin, cut pepper in half and discard seeds and stem.
- Put half the pepper in a food processor (magic bullet type) with kalamata olives, garlic clove, splash vinegar, splash olive oil and salt and pepper to taste. Puree until smooth.
- Cook mushrooms (use salt and pepper to taste) in a large skillet over high heat until nice and golden. Set aside.
- In same skillet, cook chicken pieces (sprinkle with salt, pepper, thyme and oregano to taste) until nice and golden on all sides, about 5 minutes.
- Roll dough into 10-12 inch disc and lay on a baking sheet. Spread roasted bell pepper sauce.
- Top with cooked mushrooms, mozzarella cheese, cooked chicken, roasted pepper slices, kalamata olives and chopped sundried tomatoes.
- Bake in the oven for about 10 minutes, until cheese is melted and starts to colour on the edge.
- As soon as your pizza comes out of the oven, add your goat cheese slices and raw goat cheese crumbles and sprinkle arugula leaves.
20 Comments on “Chicken, Goat Cheeses and Roasted Bell Pepper Pizza”
Perfect. You couldn’t ask for a better set of toppings. Great post!
Thank you Chad! Much better than your standard pepperoni and cheese, isn’t it? And they think healthy food can’t possibly be good… yeah right! 😉
Love arugula on a pizza!
Isn’t it the best? I think arugula is almost mandatory on my pizzas now. That, and walnuts!:)
what a gorgeous healthy looking pizza. I’m not crazy about chicken, so I’d substitute mushrooms. You’ve got me hungry again and I just had breakfast!
If I had to leave the chicken out, I would probably replace it with eggplant, or butternut squash… or oyster mushrooms, maybe? Gotta love pizza, the possibilities are endless! Sorry for making you hungry again… 😉
That pizza looks amazing!! I love love goat cheese or any cheese for the matter. I also like the roasted red pepper sauce it is definately something different. Will for sure be making this recipe thanks for sharing!
Thanks Niki! If you do try the pizza dough, I’d love to hear your comments on it. To me, it’s like the best whole wheat pizza dough ever!
This pizza looks unreal. The olive and roasted red pepper sauce is such a great idea! Now I’m craving some good homemade pizza!
Thanks Emily! Isn’t home made pizza the best? I haven’t had the store bought stuff in so long… and I don’t miss it one bit! 🙂
looks amazing. I love pizza but never had it with goat cheese on it. That sounds so good. Glad U finally got your pizza!
Goat cheese on pizza is a big favorite of mine! You HAVE to try it. It’s a match made in heaven, I tell you! 😉
Ah, goat cheese? Looks great, i bet it taste even better than regular pizza.this is truly a worth try recipe.
What a beautiful pie! I love the idea of using the red bell pepper instead of tomato sauce! Shear genius! =)
Ohhh my! This pizza looks crazy delicious! Can’t wait to try this!
New to your blog; happy I found you!
Thanks Mary! I’m happy you found me too! I appreciate your visit and your taking the time to comment. You’re welcome to visit as often as you like! 🙂 Now if you will excuse me… I saw this delightful crostata on your blog, I’ll go take closer look! 😉
Love this! Great idea using a red bell peppers as a sauce base. Thanks for sharing!
If you’re freezing part of the dough, do you let it rise beforehand? How long does it keep in the fridge after rising?
No, I don’t let it rise beforehand. I put it in the freezer right after I’m done kneading. Then I let it thaw in the fridge for a day or two and let it rise for a couple of hours at room temperature when I am ready to use it. I wouldn’t recommend putting it back in the fridge after rising…