I’ll admit – pizza can be one of the easiest or even the toughest things to make. The former, when the base is store bought, the sauce is store bought, pre-cut vegetables that are.. oh well!
But this is what I did
But this is what I did
Chicken-bell pepper pizza
Extremely time-consuming but totally worth every morsel of it
The recipe for the pizza base is, again, something that I’ve been using for some time now. Here it goes:
- 7 g dry yeast – one small packet will do
- 1 teaspoon caster sugar
- 1/2 teaspoon salt
- 2 cups plain flour – I use whole wheat
- 2 tablespoons olive oil
- 3/4 cup warm water
- 1/4 cup semolina
- Combine 3/4 cup warm water, yeast, sugar and salt in a jug. Whisk with a fork to dissolve. Cover with plastic wrap. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
- Sift flour into a bowl.Add semolina. Add yeast mixture and oil . Mix to form a soft dough (you may need more warm water). Turn onto a lightly floured surface. Knead for 10 minutes or until elastic. Place in a lightly greased bowl. Cover with plastic wrap. Stand in a warm place for 25 to 30 minutes or until dough has doubled in size.
- Use your fist to punch dough down. Knead on a lightly floured surface until smooth.
- Once you have toped you pizza put into oven in a pizza pan or stone for 20 minutes or until base and cheese is golden brown.
For the chicken
1 piece of boneless chicken, cut into small cubes1 tbsp olive oil1/2 tsp mixed herbs1/2 tsp red chilli flakesSalt to taste
Mix all these together and allow it to marinate for half an hour. Now, grill it in the oven for 20 mins till its done. If you want to save time, grill in the microwave for 7 mins. Keep aside.
For the pizza sauce3 tomatoes, chopped1 onion, chopped4 cloves of garlic3-4 basil leavesSalt to tasteOlive oil
Heat olive oil in a pan and saute the onions till they turn translucent, now add the garlic and saute well. Add the tomatoes and salt. Cover and cook for 5 mins, when the tomatoes have turned soft, mash with a wooden spoon to get a coarse, sauce-like consistency. This will save you the trouble of blending it in the mixie later. Adjust the seasoning, add basil leaves and cover it again. Keep aside.
For the pizza topping2 cups of herbed, grilled chicken1 cup of bell peppers, choppedBlack olives, choppedCheeseMixed, dry herbsI had some roast chicken in pesto leftover so I used that as well.
On the pizza base, spread some sauce and add the toppings as you like. Sprinkle some cheese on top, finish off with the herbs. Brush the bottom of a fat pan with olive oil and place the pizza on this, apply some oil on the sides too, so that it doesn’t burn. Bake for 10 mins or until the cheese has melted and the sides have turned golden brown. Remove and serve hot, enjoy!