The recipe

You’ll need some of these!

Hand writting




Pizza with a green twist? Peazza!


Chopped basil, cracked pepper, garlic and Batchelors Mushy Peas make up this delicious pizza sauce. All you need are some un-pea-lievable toppings – marinated chicken, spicy chillies and some cheesetastic options like halloumi, mozzarella and cheddar. If you’re after a vegetarian option for the pizza, swap the chicken topping for delicious mushroom topping.


You’ll need some
of these!

Hand writting


For the base:

1x pizza base

For the pizza sauce:

300g Batchelors Mushy Peas

10g chopped basil

1/4 tsp salt

1 tsp chopped mint

1 tsp garlic puree

Pinch of cracked black pepper

For the chicken thigh:

500g chicken thigh

35ml lemon juice

35ml rapeseed oil

1/2 tsp salt

1/2 tsp cracked black pepper

1/4 tsp dried oregano

1/4 tsp dried thyme

2x garlic cloves

25g red chillies


10g red and green sliced chillies

50g halloumi, diced

50g grated extra mature cheddar

50g grated mozzarella

100g chicken thigh

100g pizza sauce



For the pizza sauce: Put all the sauce ingredients into a blender and blend until smooth.


For the chicken: Add all the marinade ingredients into a bowl and whisk them together.


Add the chicken to the marinade, cover and put in the fridge for at least an hour but ideally overnight.


Cook the chicken in a preheated oven at 180c fan for approx. 20 minutes until fully cooked through. Allow the chicken to cool.


Assembling the pizza: Take a shop-bought pizza base and spread 100g of the pizza sauce over the base. Sprinkle over cheddar, mozzarella & diced halloumi.


Dice the cooled chicken thigh into small pieces and spread out over the pizza. Finally, spread the sliced chillies over the top of the pizza.


Place the pizza on a baking tray and into a preheated oven @ 200c fan for 10 / 15 minutes until the cheese is melted and the toppings are all heated through.