Grilled Chicken, Peppadew and Feta Pizza
Servings 4 pizzas
Difficulty Beginner
Total Time 2 hours 30 minutes COOK MODE
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INGREDIENTS
Pizza Dough
- 500g cake flour
- 10g yeast
- 5 tsp olive oil
- 350ml warm water
- 12g salt
Toppings
- 50g
Rhodes Quality Tomato Paste - 2 cups shredded chicken
- ¼ cup thinly sliced peppadews
- 50g feta, crumbled
- 250g mozzarella, grated
- 2 tsp Hinds Spices Chicken Spice
- 2 tsp Hinds Spices Crushed Chillies
- A handful of fresh basil
METHOD
- Place all the pizza dough ingredients into a bowl or mixer. Combine using your hands or the mixer’s dough attachment. Once combined, knead for 5 – 10 minutes until soft and stretchy.
- Place the dough into a large lightly oiled bowl and cover with a cloth. Set aside to rise in a warm spot, the dough should double in size (after approximately 2 hours). Once risen, knock it down with your hands and shape into 4 balls.
- On a lightly dusted surface, roll out the dough balls into 4 pizza base rounds.
- Place each pizza onto a lightly floured baking tray.
- Preheat the oven to 180°C.
- Spread tomato paste onto the bases of the pizzas, getting right to the edges. Top with shredded chicken, peppadews, feta and grated mozzarella, and sprinkle over Hinds Spices Chicken Spice and Hinds Spices Crushed Chillies.
- Bake for 15 – 20 minutes until golden and cooked.
- Top with fresh basil and serve.