Chicken Kyiv Pizza M&S Style: Make It at Home

Chicken Kyiv pizza combines the crisp, garlicky butter filling of chicken Kyiv with a cheesy tomato pizza, finished with golden chicken and fresh herbs. This M&S-inspired version uses cooked chicken rather than putting raw chicken on the pizza, so the base stays crisp while the toppings heat through quickly.

Ingredients

1 ball ready-made pizza dough, about 14 oz (400 g), at room temperature
½ cup (120 ml) passata or smooth tomato pizza sauce
1 cup (100 g) grated low-moisture mozzarella
1 cup (120 g) cooked chicken breast, cut into bite-size pieces
3 tbsp (42 g) unsalted butter, softened
2 medium garlic cloves, finely grated or minced
2 tbsp (8 g) finely chopped fresh parsley, divided
1 tbsp (15 ml) olive oil, plus a little for greasing
¼ tsp fine salt (about 1.5 g), plus more to taste
⅛ tsp black pepper (about 0.3 g)
2 tbsp (10 g) finely grated Parmesan
1 tbsp (8 g) plain flour, for dusting

Instructions

Take the dough out of the refrigerator about 30 minutes before shaping so it relaxes and stretches more easily. Heat the oven to 475°F (245°C), or as hot as your oven safely allows. If using a pizza stone or steel, put it in the oven while it heats; allow at least 30 minutes for it to get hot. Otherwise, preheat a heavy baking sheet turned upside down.
Make the garlic butter while the oven heats. Stir the softened butter with the garlic, half the parsley, a pinch of salt and the black pepper. Set aside. Use fully cooked chicken for the topping; if cooking chicken specifically for this recipe, cook it separately and check the thickest piece with a food thermometer. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C).
Lightly flour a sheet of parchment or a clean work surface. Stretch or roll the dough into a roughly 12-inch (30 cm) round, leaving the edge slightly thicker. Transfer it to parchment if you are not already shaping it there. Avoid a thick layer of sauce, which can make the center soggy.
Spread the passata over the dough, leaving a ½-inch (1 cm) border. Scatter the mozzarella evenly over the sauce, then add the cooked chicken. Drizzle with the olive oil. Keep the garlic butter off the pizza for now; adding it near the end preserves its buttery aroma and helps prevent the garlic from burning.
Slide the pizza, parchment and all, onto the hot stone, steel or preheated baking sheet. Bake for 12–16 minutes, rotating once if your oven browns unevenly. It is ready when the crust is puffed and deeply golden and the cheese is bubbling. Oven temperatures vary, so begin checking at 12 minutes.
Carefully remove the pizza and let it rest for 2 minutes. Dot or brush the garlic butter over the hot chicken and crust, then scatter on the Parmesan and remaining parsley. Slice and serve while hot. If the chicken was refrigerated before topping, make sure it is reheated to 165°F (74°C) in the finished pizza; check a thick piece with a thermometer.

Tips

Letting dough come closer to room temperature makes it easier to stretch without tearing. If it keeps springing back, leave it covered for another 5–10 minutes rather than forcing it.
Use low-moisture mozzarella and drain watery passata if needed. Fresh mozzarella can release extra liquid, so pat it dry and use a modest amount.
Rotisserie chicken is a convenient shortcut, but remove the skin and bones before weighing or chopping it. Seasoned chicken may already be salty, so taste before adding more salt.
Do not leave cooked chicken or finished pizza at room temperature for more than 2 hours (1 hour if the room is above 90°F/32°C). Refrigerate leftovers promptly.

Serving Suggestions

Serve the pizza straight from the oven with a crisp green salad dressed with lemon or a simple vinaigrette. Roasted broccoli, green beans or a bowl of lightly dressed rocket also balance the buttery topping. For a more substantial meal, add potato wedges, but keep the sides simply seasoned so they do not compete with the garlic and parsley.

Variations

For a spicier version, add a pinch of chilli flakes to the garlic butter or scatter them over the sauce. Swap parsley for chives, or use a mixture of both for a milder onion note. A little cheddar alongside the mozzarella gives a sharper, more savoury finish; keep mozzarella as the main cheese for good melt. To make individual pizzas, divide the dough into four pieces and reduce the baking time, checking each one early. For a shortcut, use a ready-made plain pizza base and follow its package instructions, since its cooking time may differ.

Storage and Reheating

Refrigerate leftover slices in a covered container within 2 hours of cooking. They keep for 3–4 days in the refrigerator. Reheat in a preheated oven at 375°F (190°C) for about 8–12 minutes, until hot throughout; leftovers should reach 165°F (74°C). A covered skillet over medium-low heat can crisp the base in roughly 5–8 minutes; cover briefly to melt the cheese, then check that the center is thoroughly hot. Avoid leaving slices on the counter to cool for a long period.

Frequently Asked Questions

Is this an official M&S recipe?
This is a homemade, M&S-inspired recipe, not an official retailer recipe. It recreates the broad idea of chicken Kyiv flavours—garlic butter, chicken and herbs—on a pizza base.

Can I use raw chicken on the pizza?
It is better to cook raw chicken separately first. Raw pieces can cook unevenly on a pizza, particularly if the crust browns before the chicken reaches a safe temperature. Cook poultry to 165°F (74°C), checked with a food thermometer, before adding it.

Can I prepare the garlic butter ahead?
Yes. Mix it up to 3 days ahead and keep it covered in the refrigerator. Let it soften enough to spread before using, or warm it gently until just fluid. Do not leave it out for extended periods.

Why did my pizza turn soggy in the middle?
Common causes are too much sauce, wet cheese, a cool baking surface or overloading the toppings. Preheat the stone or tray fully, use low-moisture mozzarella and spread the sauce in a thin layer.

Can I freeze the leftovers?
Yes. Freeze cooled slices in an airtight freezer-safe container, with parchment between layers, for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); avoid thawing at room temperature.

What can I use instead of passata?
Use an equal amount of smooth pizza sauce or crushed tomatoes drained until thick. If using crushed tomatoes, season them lightly and avoid adding excess liquid, which can soften the crust.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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