Cajun Chicken Pizza Recipe

Name: Cajun Chicken Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour, unbleached all-purpose; 2 cups durum semolina flour; 25 grams yeast, active dry 1.5 sachets; 4 tablespoons olive oil; 320 millilitres water blood temperature - in a mixing jug; 1 teaspoon sugar; 2 each chicken breasts skinless - chopped into quarter inch dice - do not use ground chicken; 4 tablespoons cajun seasoning dry spice mix; 1 cup snow pea pods fresh; 3 medium potatoes suitable for mashing - peeled chopped into quarters; 8 small mozzarella cheese each the size of a large grape or 1 fresh regular torn into chunks; ⅓ cup milk; 1 tablespoon butter

Try this homemade Cajun Chicken Pizza recipe the whole family will love. Made with flour, durum semolina flour, yeast and olive oil. Easy step-by-step i…

This Cajun Chicken Pizza relies on simple, everyday ingredients such as durum semolina flour, olive oil, sugar and snow pea pods fresh. It comes together quickly and makes 4 servings, at about 1076 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

2 cups flour, unbleached all-purpose
2 cups durum semolina flour
25 grams yeast, active dry 1.5 sachets
4 tablespoons olive oil
320 millilitres water blood temperature - in a mixing jug
1 teaspoon sugar
2 each chicken breasts skinless - chopped into quarter inch dice - do not use ground chicken
4 tablespoons cajun seasoning dry spice mix
1 cup snow pea pods fresh
3 medium potatoes suitable for mashing - peeled chopped into quarters
8 small mozzarella cheese each the size of a large grape or 1 fresh regular torn into chunks
⅓ cup milk
1 tablespoon butter

1
Add the yeast & sugar to the water; stir & set aside.
2
In a mixing bowl place 1 cup of plain & 1 cup of semolina flour with 1 teaspoon salt & 2 tblsp of olive oil.
3
Use either a mixer with a dough hook or a wooden spoon and mix the ingredients well adding the yeast mixture in one go, you will have a wet mix.
4
Continue to add the flours in equal portions a little at a time until it comes together into a ball.
5
Keep checking the consistency you wont use all the flour.
6
Knead using dough hook or turn onto a floured workbench and knead by hand for 5 minutes or so until smooth & elastic.
7
Brush the mixing bowl with a little olive oil & return the dough to the bowl.
8
Turn it over so that it is completely covered in sheen of oil; cover the bowl with cling wrap and put aside to prove for 30 to 45 minutes.
9
While the dough is proving: Preheat oven to flat out Mix 2 tblsp Cajun spice into the chicken then fry in a hot skillet with a splash of oil until just colored stirring all the time.
10
Turn chicken out into a sieve over a bowl to drain - important or you will have soggy pizza.
11
Put potatoes in cold lightly salted water and boil until soft; drain & mash with milk & butter & a little salt until smooth.
12
Drop snow peas into a saucepan of boiling water for 1 minute; drain and refresh in cold water, dry on paper towel.
13
When dough has doubled in size knock it down and turn out onto a bench top.
14
Divide into 2 balls.
15
Roll out or press out with your hands into two pizza bases.
16
Place on pizza trays and prick all over with a fork; lightly brush with remaining olive oil and dust with a little semolina flour.
17
Sprinkle the pizza bases with a generous covering of cajun spice Spread the par cooked chicken evenly over the pizza bases leaving the outside inch of the base clean.
18
Scatter over the snow peas Using tablespoon dollop 4 or 5 mini 'mountains-of-mash' on each pizza.
19
Tear cheese into chunks with your fingers and place 4 or 5 chunks on each pizza Cook in a very hot oven for around 12 minutes or until cooked.

1076

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups flour, unbleached all-purpose, 2 cups durum semolina flour, 25 grams yeast, active dry 1.5 sachets, 4 tablespoons olive oil, and more.

Yes, Cajun Chicken Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1076 kcal
Category
Meat & Poultry

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