Creamy Tuscan Chicken Pizza

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  1. Add the honey to the warm water and stir, sprinkle over the yeast and stir to combine. Let sit for about 5-10 minutes until frothy.
  2. Put the flour in a large bowl and whisk in the salt. Make a well in the centre and pour in the water yeast mixture and oil.  Mix to form a shaggy dough
  3. Transfer to a floured work surface and knead until smooth.  Place into a greased bowl and cover. Let rest until doubled in size, about 1 hour. 
  4. When the dough has risen, remove it from the bowl and shape it into a large round ball. Place back into a greased bowl and cover. Let rest overnight in the fridge or at least, 4-6 hours. 
  5. Season the chicken with salt, pepper and oregano and coat in flour. 
  6. Heat some oil in a pan over medium-high heat.  Sear the chicken until golden brown on both sides and cooked through, about 8 minutes. Set aside to rest. Then slice into strips
  7. In the same pan, add oil and butter. Then add the onions. Cook until the onions are soft and translucent.  Add in the garlic and stir through.
  8. Sprinkle over the flour and stir. Cook for about 1 minute.
  9. Gradually pour in the milk until absorbed mixing thoroughly followed by adding in the cream. 
  10. Pour in the chopped tomatoes and stir through. Add the spinach, herbs and salt and pepper to taste.
  11.  Stir to combine until nice and creamy. Bring to a simmer and let thicken. Then add in the parmesan cheese. Set aside until ready to use
  12. Pre-heat oven to the hottest, setting about 250ºC (550ºc)  add a pizza stone, steel or large castiron pan to the oven to heat up
  13. . When the dough has risen, shape into a large round, about 13-15 inches in diameter leaving a crust 
  14. Spread the sauce in the centre of the dough up to the crust, top with shredded mozzarella, chicken, sliced cherry tomatoes, sliced red peppers. 
  15. Bake until golden brown and bubbling
  16. Garnish with some fresh basil or parsley and more grated parmesan cheese
  17. Slice and enjoy!