These folded pizzas have a tasty chicken, pancetta, and vegetable filling.
Good with a green salad.
Preparation Time20 min
Preparation Time - Text20 mins, plus cooling
Cooking Time25 min
Cooking Time - Text30
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, Family Get-together, game day
Recipe Coursemain course
Five Ingredients or LessYes
Taste and Texturecheesy, chewy, crisp, salty, savory
Type of Dishpizza
- 3 tbsp olive oil, plus more for the baking sheets
- 6 slices pancetta, chopped
- 1 boneless skinless chicken breast, cut into small pieces
- 1 green bell pepper, seeded and chopped
- ¼ cup sun-dried tomato paste
- Basic Pizza Dough
- 7 oz (200g) mozzarella cheese, sliced
- ¼ cup chopped parsley
- Freshly ground black pepper
- 1 large beaten egg, to seal
Heat 1 tbsp of the oil in a frying pan over medium-high heat. Add the pancetta, chicken, and green pepper and cook until the chicken is opaque throughout, about 5 minutes. Transfer to a bowl and let cool.
Preheat the oven to 400°F (200°C). Divide the dough into four equal portions. Roll out each on a lightly floured work surface into a 9in (23cm) round.
Spread the tomato paste over the lower half of each dough round, leaving a ½ in (13mm) border. Divide the filling evenly over the paste, then top with equal amounts of the mozzarella and parsley. Season generously with the pepper.
Brush the exposed edges of the dough with the beaten egg. Fold over to enclose the filling, pressing the edges together firmly with your fingers or a fork to seal.
Brush with the remaining olive oil. Bake for 20–25 minutes or until the edges are crisp and golden brown. Serve hot.
Fry 1–2 tsp of dried chile flakes in the mix in step 1 for added heat.
2008 Dorling Kindersley