Smoked Chicken, Capsicum and Gouda Pizza

by Leah Halmagyi


  • 2 red capsicums
  • cooking oil spray
  • 2 red onions, finely sliced
  • 4 cloves garlic, finely sliced
  • ¼ bunch thyme leaves
  • ¼ cup extra virgin olive oil
  • sea salt flakes and freshly-ground black pepper
  • 1 quantity Traditional Neapolitan Pizza Dough
  • 2 cups best quality pizza sauce
  • 250g smoked chicken shredded
  • 200g aged gouda, grated
  • ½ bunch parsley leaves, finely chopped
  • ¼ cup smoked almonds, finely chopped


Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4

1 Preheat oven to 220°C. Sprinkle the capsicums with cooking oil spray, place in a roasting pan and bake for 20 minutes, until lightly blackened. Transfer to a bowl, cover with cling film and allow to cool. Peel, de-seed, then cut into strips.
2 Sauté the onions, garlic and thyme I half the olive oil for 10 minutes, until softened, then season with salt and pepper.
3 Divide the dough (find my recipe here) into four pieces, then roll each out to a 25cm disc. Spread with pizza sauce, then top with chicken, onions, capsicums and gouda. Bake on a hot stone for 8-10 minutes, until crisp. Top with the parsley and almonds.