Pizza Bianco with grilled chicken, scallions and fontina cheese with roast tomato dressing

This savoury pizza is a real winner.


  • pizza dough
  • 350 g oo or strong bread flour
  • 1 tsp salt
  • 1 7g sachet yeast
  • 250 ml lukewarm water
  • 1 tblsp honey
  • 1 tblsp olive oil
  • alfredo sauce
  • 100 ml double cream
  • 1 clove garlic (crushed)
  • 30 g grated parmesan
  • marinade for chicken
  • 1 tblsp olive oil
  • 2 chicken breasts, butterflied
  • 1 tsp red wine vinegar
  • pinch sugar
  • pinch smoked paprika
  • 2 tsp chopped fresh oregano or basil
  • roast tomato dressing
  • 2 plum or vine tomatoes, quartered
  • 2 stalks from basil (use the leaves for garnishing the pizza)
  • pinch sugar
  • 2 tblsp olive oil + 75ml
  • 1 tsp red wine vinegar
  • salt and pepper
  • 1 tblsp crème fraiche


  1. For the dough place the flour, salt and yeast in a bowl and make a well in the centre.
  2. Add the water, honey and oil and mix to a loose dough.
  3. Knead on a liberally floured surface for 5 minutes or until dough can be stretched. Place in an oiled bowl , cover with a damp teatowel and leave to prove for an hour.
  4. Next the Alfredo sauce - Boil the cream and garlic together and then stir in the parmesan and set aside.
  5. The make marinade, mix together and marinate for at least an hour.
  6. Heat a hot griddle pan. Season the chicken and grill until cooked through.
  7. At the same time grill 4 scallions until soft.
  8. To complete the pizza - pre-set oven to 210°C and place a baking sheet or pizza pan in the oven.
  9. Knock back the dough and roll or press to the shape of the tray or pan.
  10. Take the hot tray from the oven and sprinkle with flour or polenta.
  11. Place the dough on top and spoon over the Alfredo sauce, leaving a border round the edges.
  12. Top with the chicken, scallions and then slice 100g fontina cheese and scatter over the top.
  13. Bake for 10 minutes or until golden and bubbling. To serve, scatter with rocket or basil leaves and drizzle over the roast tomato dressing.


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