In order to make no fuss around the making of that pizza, this time instead of kneading the dough by hand I used the electric mixer which makes the whole process a lot more easier and quicker. This way it won’t take too long and you can even make it during the week. It’s still home-made pizza from scratch.
Ingredients for the dough:
250 Strong White flour
5 g. Dry yeast
160-180 ml Water
2 tbsp Olive oil
5 g. Salt
For the topping:
(For two small 25 cm pizzas or one big)
500 g Chicken breast
3 tbsp Unsalted butter
2 tbsp Tomato puree
3 tbsp Hot sauce / Frank’s
100 ml. Water
150 g. Shredded Mozzarella cheese
100 g. Applewood smoke flavoured Cheddar cheese
Salt and pepper
Marinate the chicken breasts with herbs of your choice and let it sit for at least a few hours or preferably over night. I used paprika, pink salt, black pepper, cumin, rosemary, mustard seeds and garlic powder. The chicken stayed in the fridge overnight.
How to make the dough:
Put the flower in the mixing bowl and add the salt to one side of the bowl and the yeast to the other. Add the olive oil and 150 ml of the water and start mixing at low speed. Add the remaining water a little at a time until you have a smooth, soft dough and you’ve picked up all the flour from the sides of the bowl. You may not need all the water. Mix 3-5 minutes with the mixer or 5-10 minutes by hand.
Put into a lightly oiled bowl, cover and leave in a warm place until it doubled in size.
For the topping start with melting the butter. Cut the marinated chicken into pieces and fry it on medium heat for about 6-7 minutes or until golden brown.
Add the tomato puree, hot sauce and water and continue cooking until the sauce thickened up and reduce.
Preheat the oven to 230 C. Shape the dough in circle and place the chicken with the sauce.
Cover with the Mozzarella and smoked Cheddar and finish with the spices. Bake for about 15 minutes.