Moroccan Preserved Lemon and Olive Chicken Pizza
A delightful combination of tender chicken, tangy preserved lemons, and vibrant olives on a crispy pizza crust with a Moroccan twist.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Combine marinade ingredients
In a bowl, combine olive oil, preserved lemon, garlic, cumin, coriander, and paprika.
- 2
Coat the chicken
Add sliced chicken breasts, ensuring they are well-coated.
- 3
Marinate
Cover and marinate in the fridge for at least 30 minutes.
Preparing the Dough
- 1
Activate the yeast
In a small bowl, dissolve yeast and sugar in warm water. Allow to sit until frothy (about 5 minutes).
- 2
Mix the dough
In a large bowl, mix flours and salt. Add yeast mixture and olive oil, stirring to combine.
- 3
Knead and proof
Knead dough on a floured surface until smooth and elastic, about 8 minutes.
Tip: ⚠ Important: Ensure the dough has doubled in size before proceeding. 💡 Pro Tip: Allow dough to rise in a warm, draft-free area until doubled.
How to Make Moroccan Preserved Lemon and Olive Chicken Pizza
Total time: 2 h 40 min · Yields 4 servings
- 1
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.
- 2
Cook the Chicken
Sauté marinated chicken in a skillet over medium heat until fully cooked, about 6-8 minutes.
- 3
Assemble the Pizza
Spread tomato sauce over the pre-baked crust, add cooked chicken, mozzarella, olives, and red onion.
Chef's Tips
Further reading
Frequently asked questions
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.
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