Cheesy Chicken Pizza with Wheatgerm Crust
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1¼ cup all purpose flour + more if required
  • ½ cup wheatgerm
  • 1 tsp instant yeast
  • 1 tsp sugar
  • ½ tsp salt
  • 1 tbsp olive oil
  • ¾ cup lukewarm water
  • 350 gm boneless chicken, cut into tiny cubes
  • 1 tsp garlic flakes
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 3 tbsp tomato paste
  • A dash of your choice of dried herbs (I used oregano, rosemary, thyme)
  • 200 gm pack of grated mozarella cheese
  1. In a large bowl, combine all the dry ingredients and whisk well with hand.
  2. Add the olive oil and water and start kneading. If the dough seems sticky, add more flour as required. I added ¼ cup extra.
  3. Knead well on an oiled surface for around 10 minutes or till it becomes stretchy and non-sticky.
  4. Keep in an oiled bowl to double in size, for about an hour.
  5. Season the cut chicken pieces well with the garlic flakes, salt and pepper.
  6. Heat oil in a saucepan and cook on high flame till the chicken is almost done and dry. Set aside to cool.
  7. Preheat oven to 180 degrees. While preheating, keep an ungreased sheet inside the oven for at least 15 minutes till hot.
  8. Punch down the dough. Spread quickly on top of the hot sheet. Spread the tomato paste and sprinkle the dry spices. Spread the cooked chicken and top with the mozarella cheese.
  9. Bake for 12 to 15 minutes till the cheese is melted and the base is crisp.
  10. Slice and serve hot!
Recipe by The Big Sweet Tooth at