2 Pizzas
Prep Time
Cook Time
Difficulty Level
Download or Print

Shred leftover barbeque chicken when you make this gorgeous satay chicken pizza.


  • 1 cup warm water
  • 1 tbsp olive oil
  • 2 tsps brown sugar
  • 7 g sachet dry yeast
  • 3 cups bread flour, plus extra
  • 1 tsp fine salt
  • ½ cup Greek yoghurt
  • 250 ml ready-made satay sauce
  • 1 cup grated pizza cheese
  • 2 cups shredded barbecue chicken
  • 1 onion, finely sliced
  • 1 red capsicum, seeded, diced
  • 2 long red chillies, sliced
  • Fried shallots, coriander, to serve

In a medium jug, combine water, olive oil and sugar. Sprinkle yeast over liquid and set aside in a warm place 5 mins until foamy.


In a medium bowl, sift flour and salt together. Create a well in the centre, add yeast mixture and yoghurt and mix together. Turn dough onto a floured surface and knead 5 minutes until smooth and elastic. Transfer to a lightly greased bowl, cover with plastic wrap and set aside in a warm place 45 mins until dough has doubled in size.


Preheat oven to very hot, 220 C. Warm 2 x 28-cm round pizza trays.


Punch dough with fist to release gas. Knead 1 min. Divide in half. Roll each piece on a floured surface to a 28-cm round. Lightly grease preheated trays and transfer pizza bases to trays.


Spread satay sauce on bases, leaving a 1-cm border. Sprinkle cheese over. Top with chicken, onion, capsicum and chilli. Bake 12-15 mins until cheese is golden. Slice pizza and top with shallots and coriander.

Photo: Rob Shaw/bauersyndication.com.au

Download or print the recipe