Deep fried chicken tortilla pizza

Unknown (see below)


Watch the copy of the video posted by Peter Morwood 🔗 and reposted on Twitter, asking about the calorie count. So I did the calories.

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Serves 6. Heat your (fan) oven to 180°C. Prep time: 60 minutes + 1 hour (chilling). Cooking time: 60 minutes. Calories: 8020 (1336 per portion). This author has not been identified. If you believe you know who it is, please get in touch so that we can make the right credits.


Chicken mix

  • 1 tbsp ground cumin
  • ½ tsp mustard powder
  • 2 tbsp oil
  • 1 tbsp brown sugar
  • 1 tsp red chili powder
  • ½ tsp salt (see tip)
  • ½ tsp white pepper
  • 6 chicken breasts | skin removed (see tip)

Tortilla tower

  • 12 streaky rashers | cooked and chopped (see tip)
  • ⅓ cup finely chopped spring onion
  • 1 small red onion | finely chopped
  • ¾ cup barbecue sauce
  • 2 10in tortillas
  • ½ cup grated cheese


  • 1½ cups sour cream
  • ½ tsp onion powder (or half a finely chopped spring onion)
  • 1 tbsp chives | snipped fine
  • 1 tbsp chopped parsley
  • ¼ cup mayonnaise
  • ½ tsp garlic powder (or small clove, puréed) (see tip)
  • 2 tsp lemon juice
  • 1 tbsp dill | chopped fine
  • salt to taste


  • 2 cups seasoned flour
  • 6 medium eggs | whisked
  • 2 cups vegetable oil [for deep-frying]
  • ½ cup tomato sauce [spreadable, not runny]
  • handful grated mozzarella
  • 18 slices pepperoni [salami]


Chicken mix

  1. Mix the cumin, mustard powder, oil, sugar, chili powder, salt, and pepper together well in a big bowl, then add the chicken breasts and stir gently to coat each piece.

  2. Arrange the chicken breasts in a baking dish and bake for 1 hour at 180°C.

  3. Pull the cooked meat apart and fork through to make a loose mix.

Tortilla tower

  1. Add the rasher, spring onion, red onion, and barbecue sauce and mix well.

  2. Lay one tortillas in the bottom of a 10" loose-bottom baking tin, and sprinkle with half the cheese.

  3. Add the chicken mix on top and spread out, then top with the rest of the cheese and the other tortillas.

  4. Cover with a circle of baking parchment, set a heavy weight like a cast-iron casserole on top and put in the fridge for 1 and a bit hour to chill.


  1. Make the dip by mixing the cream, onion powder, chives, parsley, mayonnaise, garlic powder, lemon juice, dill, and salt in a bowl.


  1. Unmould the tortilla tower and cut into six wedges.

  2. Dredge each wedge in the flour then the eggs and then the bread crumb in that order, coating it carefully each time.

  3. Deep-fry the wedges in the vegetable oil until golden all over.

  4. Reassemble the wedges back into cake form, leaving a small space between them.

  5. Coat the top of each wedge with the tomato sauce, sprinkle with the mozzarella, and decorate with the pepperoni.

  6. Grill for five minutes or until the pepperoni is golden and the mozzarella is melting.


  • Serve with the sauce to dip.

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