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Photo of Piri Piri chicken pizzas by WW

Piri Piri chicken pizzas

Total Time
1 hr 45 min
30 min
15 min
Forget fancy pizza ovens, you can cook these tasty flatbreads on the grill.


Chicken thigh, skinless, raw

360 g, (buy 400g)

Peri peri sauce

60 g, (1/4 cup)

Plain flour

1½ cup(s), (225g)

Dry yeast

1 tsp


¼ tsp

Tap water

80 ml, (1/3 cup), warm

Tomato pasta sauce

cup(s), (85g)

99% fat-free, plain Greek yoghurt, unsweetened

1 cup(s), (240g)

Fresh coriander

¾ cup(s), (1/4 finely chopped and 1/2 cup leaves for salad)


2 medium, cut into ribbons

Lebanese cucumber

2 medium, cut into ribbons

Oil spray

1 x 3 second spray(s)


  1. Combine chicken and marinade in a large bowl. Cover and place in the fridge for 1 hour.
  2. Meanwhile, combine flour, yeast and salt in a large bowl and make a well in the centre. Add ⅓ cup (80ml) warm water and mix to form a soft dough. Turn dough onto a lightly floured surface. Knead for 5–7 minutes, adding more flour if necessary, or until smooth and elastic. Place dough in a large bowl lightly sprayed with oil. Cover and set aside in a warm place for 1 hour or until doubled in size.
  3. Preheat a chargrill or barbecue grill over medium-high heat. Cook chicken for 4 minutes each side or until browned and cooked through. Transfer to a plate and cover to keep warm.
  4. Using your fist, punch down centre of dough. Turn onto a lightly floured surface and knead for 20–30 seconds or until smooth. Divide dough into 4 portions. Roll out each piece of dough to form a 15cm round. Lightly spray rounds with oil. Cook for 2 minutes each side or until golden and cooked through.
  5. Meanwhile, combine yoghurt and chopped coriander in a small bowl. Combine carrot, cucumber and extra coriander leaves in a large bowl.
  6. Spread pizza bases with pasta sauce and top with chicken and carrot salad. Serve with yoghurt mixture.


SERVING SUGGESTION: Rocket leaves, drizzled with lemon juice. TIP: Use a vegetable peeler to cut carrot and cucumber into thin ribbons.