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Pizza Nigérienne served
Nigerian style pizza with distinct palm oil flavour and chicken

Nigerian style chicken & palm oil pizza

Author: Flavelo
Recipes Main Courses
This dish is an exciting example of globalisation: the meeting of Italian pizza with West African flavour. The soul of the recipe is palm oil, which lends a distinctive, earthy taste and beautiful orange colour to the dough, which is balanced by the simplicity of chicken and onion. It does not follow the thin, crispy Neapolitan style, but offers a more filling, homely experience.
🕒 Prep Time 25 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 4 servings
🔥 Calories 700 kcal
🌍 Cuisine African fusion

Ingredients

Equipment Needed

  • Large mixing bowl
  • Baking sheet or pizza stone
  • Brush for basting
  • Sharp knife for slicing

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Mix the flour, salt and yeast in a bowl, then pour in the tepid water. Knead until the dough is smooth and elastic.

Tip: During kneading, proteins form a network (gluten), which will hold the gas bubbles created during proving.
2 ✓

Cover the dough, and leave to prove in a warm place for 1 hour, until doubled in volume.

Tip: Yeast fungi are more active in warmth, producing carbon dioxide which inflates the dough.
3 ✓

Meanwhile prepare the toppings: slice the tomato and onion wafer-thin, and tear the chicken into strips.

Tip: The tomato needs to be cut thinly so excess water evaporates from it during baking, and it doesn't make the dough soggy.
4 ✓

Preheat the oven to 220°C. If you have a pizza stone, put that in to heat up too.

Tip: The hot oven 'shocks' the dough, causing the gas bubbles to expand suddenly, making the edge of the pizza airy.
5 ✓

Roll out the risen dough to the desired shape, then brush thoroughly with palm oil.

Tip: The oil layer forms a kind of insulation between the dough and wet toppings, so the dough won't get soggy.
6 ✓

Place the tomato slices on top, scatter with cheese, then distribute the chicken and onion over it.

Tip: It is worth putting the cheese under the vegetables to act as 'glue'.
7 ✓

Bake for 12-15 minutes, until the edge is golden brown and the cheese is bubbling.

Tip: Bubbling indicates that the water in the cheese has evaporated, and the fat has started to cook (browning).
8 ✓

Remove, let cool for a minute, then sprinkle with fresh parsley.

Tip: Always add fresh herbs after baking, as high heat would burn their essential oils.

Recipe FAQ

Can I use something other than palm oil?
Yes, but the dish will lose its distinctive African character. If you don't have it, mix a little red paprika into olive oil for the sake of the colour.
Why do I need to cook the chicken in advance?
The pizza baking time (12-15 minutes) is not enough for raw chicken to cook through safely on top of the dough without the cheese burning.

Ingredients

  • 300 g Wheat flour (Plain or pizza flour)
  • 200 ml Water (tepid)
  • 10 g Dried yeast
  • 5 g Salt
  • 50 ml Palm oil (for brushing)
  • 200 g Cooked or grilled chicken breast (cut into strips)
  • 150 g Mozzarella cheese (grated or torn)
  • 2 pc Tomato
  • 1 pc Red onion
  • 10 g Fresh parsley