On this pizza, there's no such thing as too much pesto. After making your pizza dough from scratch, you'll top it with plenty of delicious sauce, gooey mozzarella and chicken breast. Buon appetito!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.3 g||4.8 g|
|Protein||15.5 g||58.2 g|
|Salt||0.72 g||2.71 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 240ºC/ 220ºC (fan)/ 475ºF/ Gas 9
Put a large baking tray [or 2] in the oven to heat up (this will stop the pizza bottoms from going soggy!)
Add the yeast sachet[s] to a large bowl with 100ml [200ml] warm water and 1 tsp [2 tsp] sugar
Give it a good mix up and set aside for 5-10 min for the yeast to develop
Add the chicken breasts to a tray with a drizzle of olive oil and a grind of black pepper
Put the tray in the oven for 15-20 min or until the chicken is cooked through (no pink meat!)
Once cooked, shred the chicken into rough, bite-sized pieces using two forks – this technique is known as 'pulling'
Meanwhile, peel and finely chop (or grate) the garlic
Add the chopped garlic to a small bowl with the pesto and a drizzle of olive oil and mix it all together – this is your pesto sauce
Drain and pat the mozzarella dry with kitchen paper (squeeze as much liquid out as you can!)
Tear the drained mozzarella into rough, bite-sized pieces
Add the pizza base mix to the bowl with the yeast
Gradually add up to 75ml [150ml] warm water (you may not need all of it), a little at a time, and gently mix with a plastic spatula until a sticky dough ball has formed
Tip the dough ball out onto a floured work surface and cut into 2 
Toss each dough ball in a light dusting of flour until coated, rounding the ball as you go (no need to knead!)
Press each dough ball in the centre and push outwards with your fingertips, leaving the rim of the pizza untouched to form a crust (don't worry if the dough rips, just stick it back together and carry on!)
Tip: Dust with extra sprinkles of flour as you go to stop it sticking!
Keep going until your base is slightly smaller than a side plate (you will make them bigger in the pan!) – these are your pizza bases
Heat a large, dry, wide-based pan [or 2] (preferably non-stick) over a high heat
Once hot, carefully add the pizza base[s] to the pan[s], pushing the dough out to the edge to help shape the crust
Tip: To pick up the pizza dough, gently flip it over the back of your hand to stop it ripping!
Add 1/2 [1/4] of the pesto sauce to each pizza and spread it evenly with the back of a spoon (be careful of the hot pan!)
Cook the pizza base[s] for 3-4 min or until the crust has started to puff up, then remove the heated tray[s] from the oven and slide the pizza base[s] onto the tray
Repeat this process for the next pizza base[s]
Tip: Make sure the pizzas don't overlap on the tray to avoid raw dough!
Top them with the torn mozzarella, pulled chicken and basil leaves
Drizzle the crusts with olive oil then put the tray[s] in the oven for 12-15 min or until the cheese has melted and the crust has puffed up and browned
Wash the rocket, then pat it dry with kitchen paper
Add the washed rocket leaves to a bowl with the balsamic vinegar, a drizzle of olive oil and a generous pinch of salt and pepper – this is your balsamic rocket
Serve the pizzas with the balsamic rocket on top or to the side