Zizzi Chicken & Fiery Roquito Pizza
Spicy pizza with harissa chicken, roquito peppers, sunblush tomatoes, mozzarella, riserva cheese, and fresh basil. Bold Italian heat.
Contains Allergens
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Why you'll love it
Zizzi's Chicken & Fiery Roquito Pizza is for those who like their Italian food with a kick. This bold pizza features chicken marinated in harissa - a North African chili paste that brings smoky heat and complex spice. Combined with sweet, tangy roquito peppers (small Peruvian peppers with a spicy kick), sunblush tomatoes, and a La Bomba hot sauce base, every bite delivers layers of flavor and heat. The creamy mozzarella and sharp riserva cheese provide cooling contrast, while fresh basil adds aromatic freshness. It's a modern pizza that pushes boundaries while staying true to Italian principles of balance and quality ingredients. If you love spicy food, this will become your new favorite.
About the original
Zizzi's Chicken & Fiery Roquito Pizza represents their contemporary, adventurous side - taking inspiration from global flavors while maintaining Italian pizza craftsmanship. The use of harissa shows Zizzi's willingness to incorporate bold, international ingredients into their Italian menu.
Launched as part of Zizzi's 'La Bomba' spicy range, this pizza quickly gained a cult following among heat-seekers. The combination of harissa chicken and roquito peppers creates a unique flavor profile that you won't find anywhere else. It's become a signature dish that showcases Zizzi's innovative approach to pizza-making while delivering the bold flavors that modern diners crave.
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Ingredients
Pizza Dough
- 500 g Strong white bread flour
- 7 g Fast action yeast — 1 sachet
- 1 tsp Caster sugar
- 1 tsp Fine sea salt
- 2 tbsp Olive oil
Harissa Chicken
- 2 piece Chicken breast — cut into strips
- 2 tbsp Harissa paste
- 1 tbsp Olive oil
- 0.25 tsp Fine sea salt
Sauce & Toppings
- 200 ml Passata
- 1 tbsp Harissa paste — for sauce
- 2 clove Garlic — minced
- 200 g Mozzarella — torn
- 50 g Riserva cheese — grated
- 60 g Roquito peppers — whole or halved
- 60 g Sunblush tomatoes
- 15 g Fresh basil — fresh leaves
- 1 tbsp Olive oil
Method
Make dough: Mix flour, yeast, sugar and salt. Add 300ml warm water and 2 tbsp olive oil. Knead 10 minutes.
Place in oiled bowl, cover, prove 1 hour until doubled.
Marinate chicken: Mix chicken strips with 2 tbsp harissa, 1 tbsp olive oil and salt. Leave for 30 minutes.
Heat frying pan over medium-high. Cook chicken strips 6-8 minutes until cooked through. Set aside.
Make spicy sauce: Mix passata with 1 tbsp harissa and minced garlic. Season with salt.
Preheat oven to 240°C (220°C fan) with pizza stone or heavy baking tray inside.
Divide dough in half. Stretch each into 30cm circles on floured surface.
Spread spicy sauce over base, leaving 2cm border.
Scatter mozzarella over sauce. Add cooked harissa chicken pieces.
Distribute roquito peppers and sunblush tomatoes.
Sprinkle with riserva cheese. Drizzle with olive oil.
Slide onto preheated stone/tray. Bake 10-12 minutes until crust is golden and crispy.
Remove from oven. Top with fresh basil leaves. Slice and serve hot.
Tips & Variations
- Adjust harissa amount based on your heat preference - start with less.
- Pre-cook chicken completely before adding to pizza.
- Roquito peppers are available in most supermarkets - look near the olives.
- Fresh basil added after baking keeps it vibrant and aromatic.
- Riserva is an aged Italian cheese - use pecorino or aged cheddar as substitute.
FAQs
- How spicy is this pizza?
- Medium-hot. The harissa brings warmth and roquitos add sweet heat. Reduce harissa for milder version.
- Can I use rotisserie chicken?
- Yes! Shred rotisserie chicken and toss with harissa paste. Skip the cooking step.
- What are roquito peppers?
- Small sweet Peruvian peppers with mild-medium heat, available jarred in most UK supermarkets.
- Can I make it less spicy?
- Use BBQ chicken instead of harissa, and swap roquitos for roasted red peppers.
Nutrition (per serving)
| Calories | 845 kcal |
|---|---|
| Protein | 48 g |
| Fat | 32 g |
| Carbs | 92 g |
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