Peri Peri Pizza Fakeaway

We all love pizza and I am not usually one to compare a healthy option to the real thing, but honestly this pizza is a real game changer! The base is a plain flour tortilla, topped with peri peri chicken, chargrilled peppers and feta cheese. I've whipped up a really quick peri peri sauce which is spicy and serves as a marinade for the chicken as well as the sauce for the pizza, along with natural yogurt to cool things down! It's hot, meaty and full of flavour, perfect if you're looking for a low calorie alternative or if you're looking for a different way to enjoy peri peri chicken!

Makes 1 pizza


1 large red chilli, roughly chopped

1 tsp smoked paprika

1 tsp oregano

2 cloves of garlic, minced

1 shallot, roughly chopped

Juice of 1 lime

Salt and pepper

1 tortilla wrap

1 chicken breast

1 red pepper, deseeded and chopped in half

1 spring onion, roughly chopped

3 tbsp natural yogurt

1 handful of crumbled feta cheese


Start by turning the grill on to a high heat.

To make the peri peri sauce, place the chilli, shallot and minced garlic in a food processor and blast for 3-5 minutes or until you have a smooth paste. Now add the paprika, oregano, lime juice, and season. Blast again until you have a smooth sauce.

Place the chicken breast on a piece of cling film and dollop on a couple of spoonfuls of the peri peri sauce. Fold the clingfilm over the chicken and bash with a rolling pin until the chicken is around 2cm in thickness.

Place the chicken breast and pepper halves under the grill and allow to cook for 6-8 minutes. Turning the chicken half way through and keeping an eye on the peppers. We want them charred but not completely burnt!

Turn the oven to 200C.

When the chicken and peppers are ready remove from the grill and allow to cool for a few minutes, then chop into strips. Place the tortilla wrap on a piece of baking paper and roughly arrange the strips on top. Blob the extra peri peri sauce randomly and sprinkle over the feta cheese and spring onion. Pop in the oven for around 8 minutes or until the base is crisp.

Serve immediately with cooling blobs of natural yogurt and a sprinkling of spring onion.