Creamy pizza with lemony chicken - Le Coup de Grâce

Creamy pizza with lemony chicken

Preparation :20 min Cooking :20 min
Difficulty :medium
Servings :1 medium pizza

During my many trips down to Saint-Martin in the carribeans, I had the chance to try some good french restaurants. One in particular, named Le Petit Cul de Sac, use to serve a creamy pizza with lemony chicken that they called “La Fermière”. Here is my version of this crazy pizza!


  • 450g chicken breast, boneless and skinless, cut in big cubes
  • 3 tablespoons olive oil + a drizzle for the dough
  • 1 teaspoon dried basil
  • 1 teaspoon dried origano
  • 1 teaspoon garlic salt + a little for the dough
  • 1 1/2 tablespoon lemon pepper
  • 1/2 cup fresh parsley, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 fresh pizza dough of 450g
  • Herbes de Provence
  • 1 onion, coarsely chopped
  • 2 1/2 cups sharp cheddar, grated
  • About 200ml 15% country cream
  • Salt and ground pepper


  • Preheat the oven 500°F.
  • Roll dough and put on a cooking pan greased with butter or margarine. You can also use a pizza stone or a screen to cook it.
  • In a small bowl, mix together the lemon pepper, garlic salt, origano and basil.
  • In a pan at high temperature, heat 2 tablespoons of olive oil. Add the chicken along with the spices mix and cook for about 4 minutes while stirring often. Remove from heat and set aside. Don’t worry if the chicken is not cooked through, it will continue cooking in the oven.
  • In a bowl, mix the parsley, garlic and 1 tablespoon of olive oil. Mix and crush with a fork. Season with salt and pepper then set aside.
  • Add a drizzle of olive oil on the dough ( about 2 teaspoons ) and rub with your fingers. Season dough with garlic salt and herbes de Provence.
  • Add the onions and chicken then cover with cheese! Spread the parsley/garlic mix on top of the cheese.
  • Pour the cream all over the pizza and cook in the oven for about 10-15 minutes or until the crust is golden. You can also end the cooking by cranking the oven at broil, for a couple of minutes, to give an extra golden color to the cheese, if necessary!
Created with Sketch. COOK MODE

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Our wine stewards suggest

+- 15$Château Cazal Viel Viognier 2013

A superb viognier from south France, notes of white flowers, peach and apricot.

+- 30$La Crema Sonoma Coast Chardonnay 2013

It smells good like pear and hazelnut... Tthe coated texture from this american chardo will pair perfectly with the creamy side of this pizza.

Floréal, Brasserie Générale

This white Belgian beer flavored with lemon peels and chamomile offers notes of lemon, ginger and pepper that will enhance the lemon pepper of this pizza. Its light acidity will remind you that of the cream.

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