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Ingredients
For the base
- All purpose flour – 2 cups
- Yeast – 2 tsp
- Sugar – 1 tsp
- Olive oil – 1 tbsp
- Salt as required
- Water – 3/4 cup
For the sauce
- Strained crushed tomato (Pomi brand) – 200 grams
- Garlic – 2 pods
- Olive oil – 1 tbsp
- Sugar – 1 tsp
- Oregano
- Dried basil
- A pinch of salt
For the topping
- Chicken – 300 grams
- Cayenne powder – 1 tsp
- Salt – 1 tsp
- Garlic powder – 1 tsp
- Pepper – 1/2 tsp
- Chilli flakes – 1/4 tsp
- Lemon – 1 tsp
- Yoghurt – 1 tsp
- Pepperoni – 200 grams
- Bell peppers – 1 small
- Mushroom – 5
- Corn – 1/4 cup
- Black olives – 1/4 cup
- Garlic butter – 2 tbsp
- Oregano
- Dried basil
- Mozzarella cheese
Method
For the base
- Mix yeast and sugar in lukewarm water to activate yeast
- In a big bowl add flour, olive oil and salt. Mix well. To this add the active yeast mixture.
- Knead well for 10 minutes
- Place the dough in a bowl greased with olive oil and cover it with cling wrap, and let it rise for at least 2 hours
- Once risen, knead again for 2 minutes and let it rise for an additional hour
For the sauce
- Heat a pan, add olive oil, crushed garlic, pomi tomato sauce, sugar, salt, basil and oregano
- Simmer for a few minutes and put aside to cool
For the topping
- Marinate the chicken with the cayenne powder, salt, garlic powder, pepper, chilli flakes, lemon and yoghurt for 30 minutes
- Once marinated, fry the chicken until golden
- Shred the chicken and put aside
- Sautee the sliced mushroom and at the end, add in the bell peppers and corn and put aside.
Putting it all together
- Pre-heat the oven to 220°C
- Flatten the dough with your hands or using a rolling pin
- Brush the dough with melted garlic butter
- Spread the tomato sauce and cover the dough with it
- Add the pepperoni, chicken and veggies (in that order)
- Top it with basil, oregano, chilli flakes and a generous amount of cheese
- Drizzle some olive oil and bake for 20-25 minutes or until the cheese starts to golden-brown
- Enjoy!
