Cajun Chicken Pizza, with Cream Cheese & Apricots

A few weeks ago, my family was in a small town in New Zealand called Westport. There, in one of the simpliest smallest cafes ever, we had a really great pizza for lunch. It was filled with fried chicken, apricot preserves and cream cheese. Yummmm..

I was very inspired after that meal and decided to create a similar version.

This is the crispiest crust you’ll ever get at home. The first time we made it, it was too thick. We’ve perfected it now and are sharing it here.


Serves 4.

Ingredients

For the crust
1.5 cups plain flour
1 heaping teaspoon baking powder
1 tablespoon sugar
1 teaspoon salt
1 heaping tablespoon corn flour
2 tablespoons extra virgin olive oil
1/2 cup water (or more if necessary)

For the filling
500g chicken thigh fillets, boneless and skinless
125g cream cheese
400g canned apricots (drained)
1 cup grated mozzarella cheese
3 to 4 tablespoons BBQ sauce
a few sprigs of thyme
cajun seasonings
1 tablespoon plain flour
2 tablespoons cooking oil

Method

Preheat an oven to 200°C.

Add 1.5 cups of plain flour into a large mixing bowl.

Add 1 heaping teaspoon of baking powder.

Add 1 tablespoon of sugar.

Add 1 teaspoon of salt.

Add 1 heaping tablespoon of corn flour.

Add 2 tablespoons of extra virgin olive oil.

Add 1/2 cup of water.

Combine the ingredients loosely with a fork or chopsticks.

The dough will start to form as you knead the flour into the water.

Knead the dough well until it becomes a smooth elastic ball. Add more water if necessary.

Lightly flour a smooth table surface and roll out the dough to a very thin layer. The thinner the better.

Place the layer of dough gently onto a 13 inch (33cm) pizza pan. I used a perforated pizza pan. See sample here.

Place the pizza crust dough in the preheated oven (200°C) for 4 to 5 mins, until it’s lightly golden brown.

In the meantime, prepare the pizza fillings.

Wash 500g of chicken thigh fillets.

Add cajun seasonings generously to both sides of the chicken thighs. Rub the seasonings into the meat.

Add a tablespoon of plain flour to the chicken.

Combine the seasonings, flour and chicken well and set aside.

Slice the canned apricots into large bite size pieces. Don’t cut them too small or they won’t look good in the pizza.

Cut 125g of cream cheese into small cubes.

Heat a saucepan and add 2 tablespoons of cooking oil.

When the saucepan is smoking hot, add the chicken.

When one side is nicely browned, flip the chicken to the other side to finish cooking.

They should be golden brown when they are done. Set aside.

When the chicken has cooled slightly, cut them into bite size pieces.

The pizza crust should be ready to dress now.

Add the BBQ sauce to the hot crust and spread thinly all over.

Add the chicken pieces and scatter evenly over the crust.

Next, add the cream cheese.

And then the apricots.

Scatter a thin layer of mozzarella cheese over the entire pizza.

Add a couple of sprigs of thyme.

The way to pick the leaves off the twigs of the thyme is to slide your fingers along the twigs/stems in the opposite direction of their growth.

Here’s what it looks like when it’s ready for its 2nd bake.

Place the pizza carefully back into the oven.

Bake the pizza for 15 to 18 mins or until the cheese has turned a light golden brown. If the crust threatens to burn, turn the temperature down slightly.

Here’s the finished pizza.

As it was Christmas when we first made this and I wanted to make it look festive, we added cranberries and chopped parsley to give it a Christmassy feel. It was beautiful.

Super juicy toppings and crispy crust. Dig in!

 

The printable version of this recipe is here -
Cajun Chicken Pizza, With Cream Cheese & Apricots on FoodistaCajun Chicken Pizza, With Cream Cheese & Apricots

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6 Comments

  1. This recipe certainly look so tasty, can’t wait to try it out coming weekend. I tried your pasta salad for Xmas, very nice.. But cinnamon roll didn’t work, dough was too sticky to shape :(

    • The pizza was really tasty! Have fun!

      I’m sorry you struggled with the cinnamon rolls. I’m guessing that your dough was too sticky because you made them without pausing (i.e. straight through), while my step by step tutorial was done with the dough having been in the fridge to rise. It could also be the humidity in my NZ kitchen is general much lower than in Singapore (I’m assuming you are in Singapore). Try sprinkling a little flour on the surfaces of the dough to help you roll. But don’t use too much coz you’ll get hard dry rolls instead of soft rolls later! And try adding less butter to the dough before rolling but pour the melted butter on the dough after you’ve shaped them and laid them nicely in the pan. These are too good to not try again.. especially if you have kids. Even my extremely fussy nieces ate these all up for breakfast!

      I’ll edit my post on the rolls to include some pointers. =)

  2. Hi Bing,
    May I know the ingredients in the recipe can yield how many pizza of size as shown in the pictures?

    • Hi Evelyn, we cut it into 8 slices and only managed to eat 2 slices each. My pizza pan is pretty large, 33cm in diameter. We froze 4 slices which we had 2 days later reheated and they were still fabulous!

  3. Hi, I just try your recipe. Thanks for sharing this. The look may not seen as good as yours :p hehehe – but the Taste is great.

  4. I stumbled across this page a couple of months ago while trying to find out if you put cream cheese on a pizza before or after you cook it. My only memory of having cream cheese on bought pizza also happens to be my memory of one of the best slices of pizza I have ever had. Where I got that pizza slice? A small café in Westport. I’m making it tonight – I hope I can make it as well as I remember it to be! Thanks for the recipe!

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