Grant Batty was recently crowned the UK's Best Home Pizza Chef 2024, and what a thoroughly deserving winner he was!
Grant's winning pizza was brilliantly thought out, with incredible flavours and a real focus on sustainability through the use of local ingredients - using British flour, local cheeses and even basil grown at home by his son!
Grant was also the first ever baker to use a sourdough method rather than a direct (yeasted) method, so not only were his ingredients delicious, his dough was too!
If you're looking for a pizza recipe that's full of flavour, full of texture and really quite simple to pull together... this is the one to make!
Ingredients
- 1 x 275g pizza dough ball
Harissa Roasted Chicken:
- 300g chicken thighs
- 2 tbsp harissa paste
- 2 tbsp olive oil
- 1 lemon, cut in half
- Salt and pepper to taste
Sourdough Crumb:
- 250g stale sourdough bread
- 30g olive oil
- 1/2 red onion, thinly sliced
- 50g pistachio nuts, chopped
- 20g parmagiano reggiano, finely grated
- Zest of 1 lemon
- Sprig of rosemary
Pizza Toppings:
- 1 jar of sun-dried tomatoes
- 250g fresh, low moisture mozzarella
- 1 tin of quality tomatoes, crushed
- Handful of fresh basil
- Sliced roquito peppers
- Extra virgin olive oil
- Parmigiano reggiano for grating
Method
Harissa roasted chicken
- Pre-heat your pizza oven to 300°c. Place your skillet on the stone to warm up as the oven pre-heats
- Cover the chicken thighs with 2 tbsp of harissa paste and 2 tbsp of olive oil. Season with salt and pepper. Use your hands to ensure the chicken is well coated.
- Place the chicken and lemon halves (cut side down) onto the hot skillet
- Cook for 15 minutes at 300°c, turning the chicken halfway through for even cooking. Once fully cooked, squeeze the roasted lemon over the chicken
- Finely shred the chicken with a sharp knife and set aside to cool
Sourdough Crumb
- Slice the stale sourdough into breadcrumbs
- Heat 30g of olive oil in a pan over medium heat. Add the breadcrumbs, sliced red onion and chopped pistachios
- Cook until the mixture is golden and crispy. Just before removing from heat, add the rosemary, grated parmesan and lemon zest. Allow to cool.
For the pizza:
Lightly flour your work surface. Gently press down from the centre of a dough ball outward. Use the back of your hands to stretch the dough into a 12iin pizza base
Spread 2tbsp of tomato sauce evenly over the pizza base
Top with torn mozzarella cheese, harissa chicken, sun-dried tomatoes, sliced roquito peppers and fresh basil leaves. Drizzle with olive oil and sprinkle with grated parmesan
When the oven hits around 400°c, slide your pizza in. Cook to 90 - 120 seconds, turning regularly for an even bake
Once cooked, take your pizza out of the oven and finish with the sourdough crumb and a drizzle of olive oil
More Pizza Recipes & Blogs
Stock up on Pizza Oven Wood
Found this useful?