Ingredients

Method

For the dough:
• 675 g flour
• fine sea salt a pinch
• 1 packet instant yeast
• ½ T caster sugar
• 2 T extra virgin olive oil
• 1 ½ cup warm water
For the topping:
• 2 Woolworths rotisserie chicken breasts, shredded
• ½ cup mayonnaise
• sea salt and freshly ground black pepper, to taste
• 350 g mozzarella, grated
• mild whole Peppadew piquanté peppers, roughly torn (optional)

Method

Ingredients

1. To make the dough, sift the flour and salt into a clean bowl and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water using a spoon. Allow to stand for a few minutes, then pour into the well. Gradually mix in the flour, swirling it into the liquid. Keep mixing, bringing in more flour, and when it all starts to stick together, mix in the remaining flour with your hands.

2. Sprinkle a little flour onto a clean surface. Place the dough onto the surface and knead until smooth and springy, about 10 minutes. Shape it into a ball. Rub a little oil into a large bowl and place the dough into the bowl. Loosely cover the dough with clingfilm and place in a warm place for 30 minutes, or until the dough has doubled in size.

3.  Sprinkle more flour onto the counter and briefly knead the dough again. Divide into 4 pieces.

4. Roll out the dough into circles or rough rectangles about ½ cm thick and place onto greased and floured baking trays.

5. To make the topping, mix the chicken with the mayonnaise. Season, then spread the chicken mayo evenly onto the bases. Top with the mozzarella and Peppadews, if using.

6. Bake at 220°C until golden and crispy.

7.  Slice and serve immediately.

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Photographer: Jan Ras