Wheatgerm Chicken Pizza Recipe – Easy Homemade Dough & Mozzarella

Last Updated on 4 months by Neha Deshmukh

Wheatgerm Chicken Pizza Recipe – Easy Homemade Dough & Mozzarella

Hey everyone! If you’re anything like me, sometimes you just crave a really good pizza. But ordering takeout gets old (and expensive!), so I started experimenting with making my own. This Wheatgerm Chicken Pizza is a family favourite – the wheatgerm adds a lovely nutty flavour to the dough, and the chicken makes it a really satisfying meal. It takes a little time, but trust me, it’s totally worth it!

Why You’ll Love This Recipe

This isn’t just any pizza recipe. We’re making everything from scratch – the dough, the toppings… the works! It’s a fun weekend project, and the result is a pizza that’s way better than anything you can get delivered. Plus, adding wheatgerm to the dough gives it a subtle, wholesome boost. It’s a little bit special, a little bit healthier, and a whole lot delicious.

Ingredients

Here’s what you’ll need to make this Wheatgerm Chicken Pizza:

• 1 1/4 cup all-purpose flour (about 150g)
• 1/2 cup wheatgerm (about 50g)
• 1 tsp instant yeast
• 1 tsp sugar
• 1/2 tsp salt
• 1 tbsp olive oil
• 3/4 cup lukewarm water (about 180ml)
• 350gm boneless chicken (cut into cubes)
• 1 tsp garlic flakes
• 1 tbsp olive oil
• 3 tbsp tomato paste
• 200gm grated mozzarella cheese

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Wheatgerm: Benefits and Flavor Profile

Wheatgerm is the embryo of the wheat kernel, and it’s packed with nutrients! It adds a slightly nutty, earthy flavour to the pizza dough. Don’t skip it if you can help it – it really elevates the taste.

All-Purpose Flour vs. Whole Wheat Flour – Which to Choose?

I like using all-purpose flour for the best texture, but you can substitute up to half with whole wheat flour if you prefer a more rustic, whole-grain pizza. Just be aware that whole wheat flour absorbs more water, so you might need to add a tablespoon or two extra.

Olive Oil: Selecting the Right Type for Pizza Dough

For the dough, a good quality extra virgin olive oil is perfect. For cooking the chicken, you can use regular olive oil. No need to get fancy here!

Mozzarella Cheese: Fresh vs. Pre-Shredded

Fresh mozzarella is amazing if you can get it, but pre-shredded works just fine for convenience. If using fresh, make sure to squeeze out any excess moisture before adding it to the pizza.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the dough. In a large bowl, combine the flour, wheatgerm, yeast, sugar, and salt.
2. Add the olive oil and lukewarm water. Mix everything together until it starts to come together.
3. Now, the fun part – kneading! Turn the dough out onto a lightly floured surface and knead for about 10 minutes, until it’s smooth and elastic. It’s a good workout, I promise!
4. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about an hour, or until doubled in size.
5. While the dough is rising, let’s prepare the chicken. Season the chicken cubes with garlic flakes, salt, and pepper. Heat olive oil in a pan and cook the chicken until it’s cooked through. Set aside.
6. Preheat your oven to 180°C (350°F). If you have a pizza stone, place it in the oven during preheating – it makes a huge difference!
7. Once the dough has risen, gently punch it down and roll it out on a lightly floured surface to your desired pizza shape.
8. Carefully transfer the rolled-out dough onto the preheated pizza stone (or a baking sheet if you don’t have a stone).
9. Spread the tomato paste evenly over the dough, leaving a small border for the crust. Sprinkle with your favourite herbs – oregano and basil are classic choices.
10. Top with the cooked chicken and then generously sprinkle with mozzarella cheese.
11. Bake for 12-15 minutes, or until the cheese is melted and bubbly and the crust is golden brown and crispy.
12. Let it cool for a couple of minutes before slicing and serving. Enjoy!

Expert Tips

A few little secrets to pizza perfection:

• Achieving the Perfect Pizza Dough Consistency: The dough should be slightly sticky but manageable. If it’s too sticky, add a little more flour, one tablespoon at a time.
• Preheating the Pizza Stone: Why It Matters: A preheated pizza stone creates a super-hot surface that helps the crust get nice and crispy. It’s a game-changer!
• Tips for Evenly Distributing Toppings: Don’t overload the pizza with toppings! A light, even layer is best.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Chicken Pizza Adaptation: Use a plant-based chicken substitute and vegan mozzarella cheese. My friend, Priya, swears by this version!
• Gluten-Free Pizza Crust Option: Use a gluten-free pizza dough recipe or store-bought gluten-free crust.
• Spice Level Adjustment: Adding Chili Flakes: If you like a little heat, sprinkle some red chili flakes over the pizza before baking.
• Festival Adaptation: Pizza for Diwali or Holi Parties: Add some Indian-inspired toppings like paneer, onions, and bell peppers for a festive twist!

Serving Suggestions

This pizza is great on its own, but a simple side salad complements it perfectly. A sprinkle of fresh herbs like basil or oregano adds a nice finishing touch.

Storage Instructions

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet for the best results.

FAQs

Got questions? I’ve got answers!

• Can I make the dough ahead of time? Absolutely! You can make the dough a day or two in advance and store it in the refrigerator. Just let it come to room temperature before rolling it out.
• What’s the best way to prevent a soggy pizza crust? Make sure your oven is hot enough, and don’t overload the pizza with wet toppings. A preheated pizza stone also helps!
• Can I use a different type of cheese? Of course! Cheddar, provolone, or a blend of cheeses would all be delicious.
• How can I adjust the cooking time based on my oven? Every oven is different. Start checking the pizza after 12 minutes and adjust the cooking time as needed.
• Is wheatgerm essential for this recipe, or can I omit it? While it adds a lovely flavour and nutritional boost, you can omit it if you don’t have any. Just use 1 1/2 cups of all-purpose flour instead.
• Can I freeze leftover pizza? Yes, you can! Wrap individual slices tightly in plastic wrap and then place them in a freezer bag. They’ll keep for up to 2 months.