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Chicken & Pepperoni Pizza Bake

Chicken & Pepperoni Pizza

This is a great sauce to use up leftover vegetables! Just add whatever you have in the house: carrots, celery, peppers, mushrooms, courgettes to the sauce.

Prep Time 75 Mins
Serves 4
Skill Medium


  • 4 chicken breasts
  • 2 tbsp olive oil
  • 2 finely chopped garlic cloves
  • 150g frozen diced onions
  • 100g frozen diced carrots
  • 2 x 400g tins chopped tomatoes
  • 2 tbsp tomato purée
  • 2 tsp sugar
  • 1 bay leaf
  • 1 tbsp dried oregano
  • Salt and pepper
  • 50g grated mozzarella and
  • 50g grated cheddar cheese (mixed)
  • 30g sliced pepperoni


  1. Preheat oven to 190°C/170°C fan/gas 5. In a large saucepan over a medium heat, add the olive oil and cook the onions and garlic. Add the carrots (and any other vegetables you might have) over a medium heat for 10-15 minutes, until the vegetables are softened, stirring frequently. The vegetables shouldn’t brown during this cooking.
  2. Add the tinned tomatoes, tomato purée, sugar, bay leaf, oregano and seasoning and simmer over a low heat for 25-30 minutes, stirring occasionally. Remove the bay leaf and pour the sauce into an ovenproof dish, then add the chicken. Top each chicken fillet with sliced pepperoni and grated cheese.
  3. Cook in the oven for approximately 30 minutes until the chicken is fully cooked and the cheese is melted and golden.

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