How long can I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

Can I make this ahead?

Yes, both the dough and marinated chicken can be prepared a day in advance.

Can I substitute the preserved lemons?

You can use fresh lemon zest for a similar tangy effect.

Is there a gluten-free option for the dough?

Substitute with a gluten-free pizza dough mix.

How do I reheat the pizza?

Reheat in the oven at 350°F (175°C) for about 5-7 minutes.

Moroccan Preserved Lemon and Olive Chicken Pizza

Name: Moroccan Preserved Lemon and Olive Chicken Pizza
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: All-purpose flour; Whole-wheat flour; Active dry yeast; Warm water; Olive oil; Sugar; Salt; Boneless, skinless chicken breasts, sliced; Preserved lemon, finely chopped; Olive oil; Garlic, minced; Ground cumin; Ground coriander; Smoked paprika; Tomato sauce; Shredded mozzarella cheese; Black olives, sliced; Red onion, thinly sliced; Fresh cilantro leaves

Flavorful fusion of Moroccan spices and Italian pizza.

A delightful combination of tender chicken, tangy preserved lemons, and vibrant olives on a crispy pizza crust with a Moroccan twist.

2 h
4
Intermediate

Ingredients

For the Dough

All-purpose flour

2 cups

Whole-wheat flour

1 cup

Active dry yeast

1 packet (2¼ tsp)

Warm water

1 cup (about 110°F)

Olive oil

1 tbsp

Sugar

1 tsp

Salt

1 tsp

For the Chicken Marinade

Boneless, skinless chicken breasts, sliced

2 pieces

Preserved lemon, finely chopped

2 tbsp

Olive oil

1 tbsp

Garlic, minced

2 cloves

Ground cumin

1 tsp

Ground coriander

1 tsp

Smoked paprika

½ tsp

For the Toppings

Tomato sauce

1 cup

Shredded mozzarella cheese

1 cup

Black olives, sliced

1 cup

Red onion, thinly sliced

½ onion

Fresh cilantro leaves

Preparation

Marinating the Chicken

Combine marinade ingredients

In a bowl, combine olive oil, preserved lemon, garlic, cumin, coriander, and paprika.

Coat the chicken

Add sliced chicken breasts, ensuring they are well-coated.

Marinate

Cover and marinate in the fridge for at least 30 minutes.

Preparing the Dough

Activate the yeast

In a small bowl, dissolve yeast and sugar in warm water. Allow to sit until frothy (about 5 minutes).

Mix the dough

In a large bowl, mix flours and salt. Add yeast mixture and olive oil, stirring to combine.

Knead and proof

Knead dough on a floured surface until smooth and elastic, about 8 minutes.

⚠ Important: Ensure the dough has doubled in size before proceeding. 💡 Pro Tip: Allow dough to rise in a warm, draft-free area until doubled.

Cooking Process

Bake the Base

Preheat your oven to 475°F (245°C) and pre-bake the rolled-out dough on a pizza stone for 5 minutes.

Timing: Dough preparation: 45 min (including rising); Chicken cooking: 6-8 min. Heat Guide: Baking base: Medium-high heat pre-baking; Cooking chicken: Medium heat sautéing.

Cook the Chicken

Sauté marinated chicken in a skillet over medium heat until fully cooked, about 6-8 minutes.

Assemble the Pizza

Spread tomato sauce over the pre-baked crust, add cooked chicken, mozzarella, olives, and red onion.

Plating & Serving