National Pizza Day is coming: Try a Peri Peri Pizzetta

By on May 17, 2017

This coming Friday, the third Friday in May (not to be confused with the first Monday in May, The Met Ball). This Friday is a beloved day, as we celebrate a party we were all invited to and a cuisine we hold dear – National Pizza Party Day!

This year, it’s time to add some spice to our pizza with cult favorite Nando’s PERi PERi sauce. The #1 selling hot sauce in the UK, Australia, and South Africa is favored by the likes of Drake, Bella Hadid, Ed Sheeran and more, and is used as a condiment for just about anything – from chicken, to eggs, to pizza.

Thanks to its main ingredient, the African Birds Eye Chili, Nando’s PERi PERi brings a fresh and feisty flavor that is perfectly balanced with lemon, garlic, fresh herbs and exotic spices.

Along with imagery and background info, I’ve included a fun PERi PERi Chicken Pizzetta recipe below (or the sauce can be used alone on any pizza). Would love for you to consider including in any features you have surrounding National Pizza Party Day!

PERi PERi Chicken Pizzetta
Serves: 4
Prep Time: 15 Mins
Cook Time: 20 Min


PERi PERi chicken
1 Lb. chicken breast
1/4th Cup Nando’s PERi PERi sauce

2 Lb. bread dough
1 Cup Neopolitan tomato sauce
1 Tbs. Nando’s PERi PERi sauce

1 Cup mozzarella cheese
1 red pepper, deseeded and sliced
1 mango, peeled and cubed
5 red spring onions, sliced
2 Tsp. fresh coriander leaves, torn


Preheat oven to 392 degrees Fahrenheit
For the chicken, baste the breasts with 1/4th cup Nando’s PERi PERi sauce and grill or bake until cooked
Roll out 4 pieces of pizza dough into irregular oval shapes. Transfer dough onto a lightly dusted baking sheet
Combine Neapolitan tomato sauce and 1 Tbs. Nando’s PERi PERi sauce together in a small bowl. Top pizzetta’s with some of the Neapolitan tomato sauce and mozzarella cheese
Tear the chicken into bite-sized pieces and arrange on the pizzetta’s. Add the red pepper and bake in the oven for 12-15 minutes, or until pizzetta is cooked
Top with mango, spring onion and coriander leaves before serving

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”