Why Does the Quality of Chicken Matter?
The pasture-raised and/or organic chicken we sell both online and in our shop is incredibly popular, and for good reason. The difference between a standard supermarket chicken and one from Ruxstons is striking. Ours has a far richer, deeper flavour, thanks to the chicken having a longer life and a varied, natural diet that includes vegetation and insects—not just processed feed on a production line. It’s the kind of flavour chicken used to have, before intensive farming became the norm. To truly get a good taste of chicken you need this or at the very least a free range bird.
Why Teriyaki Chicken?
So, which condiments pair best with our already top-quality chicken? BBQ sauce is popular but we find this to sweet so one of our favourites is the Teriyaki Sauce by West Country Spices. It’s completely gluten-free and also vegan—though this recipe obviously isn’t, the sauce itself works brilliantly in plant-based dishes too.
Teriyaki Chicken Pizza Recipe
Ingredients
700ml Water
15g Fine Salt
2g Fast Action Yeast
1 ladle of Mr Organic Passata
Red and Green Peppers
West Country Spices Teriyaki Sauce
Semolina (to sprinkle on your worktop when preparing the pizza)
How to Prepare and hand stretch your Neapolitan style Pizza.
Make the Dough
Combine the flour, water, and yeast in a large mixing bowl. Mix thoroughly until everything is fully incorporated together.
Initial Rest
Cover the bowl and leave the dough to rest for 30 minutes.
Portion the Dough
After resting, divide the dough into 240g balls. Each one will make a 12-inch pizza.
Prove the Dough
Leave the dough balls at room temperature for around 3 hours. To slow things down or pause the process, you can refrigerate them.
Cook the Organic Chicken
Once the chicken has fully defrosted, place it in an oven safe dish, pour over the teriyaki sauce, and roast at 180°C. After about 30 minutes, check that the internal temperature has reached 74°C or that the juices run clear.
Prepare the Pizza Base
Once the dough is proved, stretch each ball by hand—avoid using a rolling pin, as it flattens out the air bubbles that help the crust rise nicely in the oven.
Assemble the Pizza
Sprinkle a generous layer of semolina onto your surface, then lay down your stretched dough. Spread half a ladle of organic passata evenly across the base. Add strips of the teriyaki chicken, plus any extras you like, we’ve gone for sliced red and green peppers.
Cook the Pizza
Bake in a pizza oven at 350°C. After 180 seconds, rotate the pizza, and bake for another 180 seconds. At this final stage we drizzle on a little more teriyaki sauce, not too much as it is quite strong. Then it’s ready to eat!
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