Cold cooked chicken, herbs, spices and a creamy mayonnaise-based sauce — Coronation Chicken might not be the first place you’d turn for new summer pizza inspiration, but the original recipe for “Poulet Reine Elizabeth” (credited to Rosemary Hume of Le Cordon Bleu London, which prepared the Coronation luncheon for Queen Elizabeth II in 1953) has the contrasting hallmarks of a wonderfully flavourful pizza.

The original recipe, described by Le Cordon Bleu as “chicken, boned and coated in curry cream sauce, with, one end of each dish, a well-seasoned dressed salad of rice, green peas and pimentos,” consisted of a wine-poached chicken with vegetables and aromatics. Cornwall-based recipe developer, sourdough bread baker, pizzaiolo and filmmaker Grant Batty took this inspiration and added more spice and fresh flavours. He opted instead to use chicken that had been roasted with lemon, garlic and herbs for a truly memorable and indulgent savoury, spicy pizza with bites of sweet creamy respite.

Notes: We’ve spatchcocked and fired off a chicken in an Ooni (check out that easy recipe here), but you can use leftover roasted chicken or buy it pre-roasted and shredded to save time.