Chicken, Red Pepper, and Olive Zhoug Pizza

10 minutes 10 minutes 4 servings

A quick dinner the whole family can make. Get the toppings ready and gather the family around for everyone to make their own individual pizza! This pizza is quite different from traditional flavours but we think you’ll enjoy it just as much.

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  • 4, (7 inch) round pitta bread
  • 7 tablespoons Epicure Zhoug Pesto, divided
  • 2x150g balls of mozzarella, patted dry and shredded
  • 1 cooked chicken breast, thinly sliced or shredded
  • 1/2 red pepper, diced
  • 45g drained Epicure Stoneless Whole Black Olives, sliced
  • salt and pepper, to taste
  • 40g feta cheese, crumbled
  • 4 sprigs fresh coriander, leaves removed and chopped

The recipe Chicken, Red Pepper, and Olive Zhoug Pizza Kitchen Mode

  • 1

    Preheat oven to 250°C, gas mark 9.

  • 2

    Divide the pitta bread between two baking sheets. Spread each pitta bread with 1.5 tablespoons pesto. Sprinkle over the mozzarella, dividing evenly between the pizzas.

  • 3

    Toss the sliced chicken with 1 tablespoon pesto. Arrange these evenly over the top, tearing them into smaller pieces as desired.

  • 4

    Scatter over the diced pepper and olives. Season everything with a bit of salt and pepper.

  • 5

    Pop into the oven and bake for 10 minutes or until the base is crisp and cheese is melted.

  • 6

    Once the pizza is cooked, let cool for a few minutes and then crumble over feta and sprinkle with coriander. Dig in and enjoy!