Chicken satay, peanut and olive oil pizza

Huile d'olive de Provence – olives maturées PDO
Mature flavour
Pizza poulet satay, cacahuètes et huile d'olive
Photo credit: Céline de Cérou
An original pizza recipe combining marinated chicken, peanuts, satay sauce (peanut butter, coconut milk, soya sauce, lime) and olive oil from Provence – PDO ripened olives. Enjoy!
A PDO
Preparation
30 min
A PDO
Resting time
1h30
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course

Ingredients

A PDO
For 1 pizza
For the dough:
  • 250 g Type 00 flour (or T55 as a substitute)
  • 150 ml lukewarm water
  • 5 g of salt
  • 1 pincée sugar
  • 10 g fresh baker’s yeast
  • 1 c. à soupe Provençal olive oil – ripened olives PDO
For the filling:
  • 1 blanc diced chicken
  • 2 c. à soupe coconut milk
  • 1 c. à café mild curry
  • 1/4 finely chopped red onion
  • 1 c. à soupe crushed peanuts
  • A few fresh coriander leaves
  • Olive oil from Provence – ripened olives PDO
  • Salt, pepper
For the satay sauce:
  • 1 c. à soupe of peanut butter
  • 2 c. à soupe coconut milk
  • 1 c. à soupe soya sauce
  • The juice of one lemon

Astuce

Choose a Provence olive oil – PDO ripened olives (matured flavour) – for its aromas of black olives, candied fruit, woodland and/or toast.Or the PDO olive oil from Aix-en-Provence – mature olives, the PDO olive oil from the Vallée des Baux-de-Provence – ripe olives, and the “ripe flavour” olive oils from France.

Instructions

  • Prepare the dough:
  • Dissolve the yeast in 50 ml of lukewarm water with a pinch of sugar. Leave to rise for 5 minutes.
  • Mix the flour and salt in a mixing bowl. Make a well in the centre, pour in the rest of the water and the yeast, then the olive oil.
  • Knead for 10 minutes until the dough is smooth and elastic. Cover with a damp tea towel and leave to rest for 1 hour 30 minutes at room temperature.

  • Meanwhile, marinate the diced chicken in the coconut milk, 1 tablespoon of Provençal olive oil – PDO ripened olives – the curry powder, salt and pepper for 20 minutes.

  • Drain the chicken, keeping the marinade. Fry the diced chicken in a frying pan with a dash of olive oil until cooked through and golden brown. Add the marinade and cook for a further 4 minutes.

  • Prepare the satay sauce by mixing all the ingredients together.

  • Roll out the pastry and brush it with a little satay sauce.

  • Arrange the chicken with its marinade and the red onion.

  • Bake for 8 to 10 minutes at 250°C (or 1 minute 30 seconds to 2 minutes at 485°C if using a pizza oven).
  • Once out of the oven, add the remaining satay sauce, the crushed peanuts and the coriander.

Astuce

Choose a Provence olive oil – PDO ripened olives (matured flavour) – for its aromas of black olives, candied fruit, woodland and/or toast.Or the PDO olive oil from Aix-en-Provence – mature olives, the PDO olive oil from the Vallée des Baux-de-Provence – ripe olives, and the “ripe flavour” olive oils from France.
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.

If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence –  olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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