Pizza with chicken, Sundried Tomato and Cilantro

  • Preparation 30 MIN
    Cooking 35 MIN



  1. Preheat the broiler. Cut the bell peppers in half and remove the seeds. Place on a baking sheet and cook under the broiler until the skin blackens. Place the peppers in a bag or an airtight container and let cool. Peel and chop finely. Combine the peppers and oil. Season with salt and pepper and set aside.
  2. With the rack in the lowest position, preheat the oven to 200 °C (400 °F).
  3. Sprinkle a little cornmeal on the hot pizza stone and on the pizza peel. Roll out the dough into two 20-cm (8-inch) crusts.
  4. Spread the peppers and the remaining ingredients on the dough. Slide the pizza onto the stone. Bake for about 20 minutes.


Freezes well.

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To help you with this recipe

Pizza Stone

This thick pizza stone can be used in the oven or directly on the barbecue. Convenient built-in handles allow for easy transport to the table.

39.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/2 a 20-cm (8-inch) pizza

Content % Daily Value
Calories 575  
Total Fat 25 g  
Saturated Fat 7 g  
Sodium (salt) 693 mg  
Carbohydrates 59 g  
Fibre 4 g  
Protein 30 g