Chilli, Chicken & Coriander Pizza

By Martin Shanahan

Chilli, Chicken & Coriander Pizza
For something different try this quick and tasty Mexican-inspired pizza with chicken, coriander, chilli and lime.

Chilli, Chicken & Coriander Pizza Recipe


Pizza dough (click here for Marty’s homemade dough recipe)

Tomato Paste & Sweet Chilli sauce

1 roasted red pepper (from a jar)

1 fresh corn cob or small can of fresh corn cornels

3-4 Chicken chilli coriander sausages precooked, or 2 x precooked chicken thighs, skin on. (If you don’t like the skin you can always removed it once cooked. But it’s ideal to cook the chicken in the skin as it keeps it moist, juicy and creates great flavour)

Hand full of fresh coriander leaves

1 large red chilli

Plain Yoghurt

1 Lime

Grated Mozzarella cheese


To prepare the ingredients for the pizza:

Cook the chicken or sausages first, chop into bit sized pieces and place to one side.

In a bowl mix two tablespoons of plain yoghurt, a pinch of salt and half the juice of one lime (this is to be drizzled on the top of the pizza as a dressing once its out of the oven)

If using fresh corn. Microwave for 2-3 mins in their husks, peel, cool and slice the corn kernels off, set to one side.

Slice up the red pepper in long thin strips and place to one side.

Chop up the chilli with the seeds if you like it hot or without for less heat.

Before assembling the pizza first preheat the oven and your pizza stone to 250c (In Naples Italy, the best Pizzerias have a man they call The Pizzaiolo, the executive chef of the Pizzeria. Their secret to crispy bases and charred edges is the Pizza always goes into a pipping hot oven onto a pipping hot surface. Believe me it makes all the difference, and who are we to argue with the Pizza artisans.

To assemble:

Roll out one Pizza dough ball to 30cm round then place on a peel or board covered with cornmeal so its doesn’t stick and is easy to slide off.

In the centre of the base place a tablespoon each of tomato paste and sweet chilli sauce. Mix together in a circular motion outwards until the base is fully covered.

Sprinkle over the chilli, corn, chicken, red peppers then sprinkle with a handful of grated mozzarella. Slide onto your pizza stone and cook until golden, crispy and the cheese is bubbling. (5-7 minutes at 250c)

To Serve:

Place dollops of the yoghurt dressing around the pizza, sprinkle over coriander and serve.

For a flavour boost you can grate some lime zest and a squeeze of lime juice over the top for extra zing.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login