Smoked Paprika Chicken & Serrano Pizza with Balsamic Glaze 


Pizza Night is, and will forever be, my favorite night!! 

As far as I’m concerned, pizza is happiness in food form. Tailor-made for family-style, entirely customizable, communal eating with the people you love. It’s simply perfection. 

This recipe is my absolute favorite pizza recipe right now. Smokey pan-roasted chicken, serrano ham, and fresh basil, with a balsamic glaze!! Oh my! The star of the show – Delallo’s incredible pizza kit. Just add lukewarm water and yeast, and you’re off the races. The pizza rises perfectly every time, with an incredible crispy on the outside – light as air on the inside crust of the gods. 


Make this recipe y’all – your friends and family will absolutely love it! 


Smoked Paprika Chicken & Serrano Pizza with Balsamic Glaze 

Makes either 2 X 10-inch thick crust or 4 X 8-inch thin-crust pizzas 

1 X Delallo Pizza Kit 

1 X jar Delallo Pizza Sauce

2 large free-range chicken breasts

1 tablespoon olive oil 

2 teaspoons smoked paprika 

1 tablespoon lemon zest

Sea salt & cracked black pepper

½ tablespoon crushed red chili flakes 

1 cup sliced roasted red peppers

1 large ball fresh mozzarella 

200 grams Serrano ham 

¼ cup basil leaves 

2 tablespoons balsamic glaze 

  1. Dough time! Combine the Delallo flour mixture and yeast packet in a large bowl, then add 1 ¼ cups of lukewarm water. Stir with a fork until a dough ball starts to form. 
  2. Transfer the dough to a floured surface and knead by hand for 3 minutes, until a soft and smooth dough ball forms. Transfer to a clean, lightly oiled bowl and cover with plastic wrap. Let the dough rise in a warm place in your kitchen until it’s doubled in size, about 45 minutes. Awesome. 
  3. While the dough is rising, crack on with the chicken. Preheat an oven to 450 degrees F. In a bowl, combine chicken, olive oil, smoked paprika, lemon zest, and season liberally with salt and cracked black pepper. Toss to mix well. 
  4. Heat an oven-safe skillet over medium-high heat. When hot, add the chicken and sear on one side until golden (about 1 – 1 ½ minutes). Flip, then transfer the skillet to the oven to pan-roast the chicken. Cook for 12 minutes, until the chicken is crispy, cooked through, and the juices run clear (and reads 165 degrees F using a meat thermometer). Rest for 5 minutes before carving into thin strips. 
  5. Divide the dough into either 2 or 4 pizzas, depending on your thickness preference. Working one at a time, shape and form into pizza rounds. Top with Delallo pizza sauce, several strips of chicken, roasted red peppers, a sprinkle of red chili flakes, and then break over some fresh mozzarella. Working in batches as necessary, bake each pizza on a baking sheet or preheated baking stone for 10 – 15 minutes, until they reach golden brown cheesy perfection. 
  6. Immediately top each pizza with a few slices of serrano ham, a sprinkle of fresh basil leaves, and a drizzle of balsamic glaze. Serve immediately. Delicious!! 





Leave a Reply