White pizza with chicken, pancetta and spinach

Crisp pizza topped with fresh mozzarella, shredded poached chicken, pancetta and spinach, – simple and really good.
I am completely smitten with pizza bianca, – I love the clean, simple look of these white pizzas, and not least the way the flavours come through differently than they do under a layer of tomato sauce.
If you have leftovers from a roast or grilled chicken, you can of course use those instead, – shred the meat or cut it into small dice.

White pizza with chicken, pancetta and spinach

Recipe for pizza bianca with chicken, pancetta and spinach.

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Course: Lunch, Main course

Cuisine: Italian

Keywords: Pizza

Total Time: 1 hour hour 30 minutes minutes

Change servingsServings: 4 servings

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Ingredients

• ▢ 1 batch pizza dough – click here
• ▢ 250 g chicken breast, poached and shredded – or leftovers
• ▢ 100 g pancetta, cut into thin strips or small dice
• ▢ 250 g mozzarella
• ▢ 4 handfuls baby spinach
• ▢ Salt and pepper
• ▢ Fresh oregano or basil to serve, optional

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Method

• Drain the mozzarella balls and squeeze out as much liquid as possible. I like to wrap them in a little kitchen roll and press firmly, – so they are completely dry.
• Divide the dough into 4 and roll out into thin rounds about 30 cm in diameter.
• Spread the mozzarella over the bases together with the spinach. Scrunch the spinach in your hands first, – that makes it easier to arrange on the bases.
• Then top with the shredded chicken and the pancetta, – season with a little salt and plenty of freshly ground pepper.
• Bake the pizzas until crisp and golden, – in a preheated oven, approx. 12-15 min at 250°C. Keep an eye on them, – ovens vary.
• Top with fresh oregano or fresh basil before serving, if you like.

Nutrition

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