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Perfect storm pizza

Smoky chicken tops this delicious barbecue-flavoured pizza.

  • Preparation Time10 mins
  • Cooking Time7 mins
  • Serves4
  • DifficultyEasy

For the perfect storm pizzas

220g cooked, shredded barbecue rotisserie chicken
360ml barbecue sauce
450g pizza dough, recipe follows or store-bought
4 tbsp olive oil
115g shredded sharp Cheddar
60g shredded mozzarella cheese
40g small diced yellow peppers
15g thinly sliced spring onions
Sour cream, optional

For the basic pizza dough

For the perfect storm pizzas:
1) Preheat a large, 2 burner cast iron griddle over a medium-high heat. Preheat the oven to 190C/Gas 5. Toss the chicken in 180ml of the barbecue sauce.

2) Divide the dough in half. On a lightly floured surface roll 1 piece into a 25cm circle. Stretch it by hand to make it into an oval so it will fit on the griddle. It doesn't have to be perfectly shaped but try to make the thickness as even as possible.

3) Lightly brush 1 side of the dough with olive oil. Transfer to the preheated griddle, oiled side down and brush the other side with olive oil. Within 1 minute the dough should begin to puff and get crisp on the bottom. Flip the dough over and griddle another minute or so until marked and crisp. Transfer the griddled pizza crust to a greaseproof paper lined baking sheet.

4) Spread 180ml of barbecue sauce on top of the pizza crust. Scatter half the chicken, cheeses, sliced peppers and spring onions over the crust. Do not over top the pizza or it will be too heavy for the crust, which will become soggy.

5) Bake the pizza in the oven for 5 minutes or until the cheese melts. Repeat with the remaining ingredients. Cut the pizzas into wedges and serve with sour cream if desired.

For the basic pizza dough:
6) Measure out the warm water (it should be pleasantly warm on your wrist). Sprinkle the yeast on top of the water and allow it to activate, about 10 minutes.

7) Put the salt and 280g of the strong flour into a food processor fitted with a dough blade. Pulse 5 times to blend. Pour in the yeast and water and pulse 5 times. Add the olive oil. Add the remaining flour 140g at a time, pulsing and scraping the sides of the bowl until well blended.

3) As soon as the mixture is combined, dump it out onto a well-floured board and knead for 15 turns. The dough will become smooth and elastic.

8) Place the dough in a greased bowl and turn to coat all sides. Cover with cling film or a tea towel. Allow the dough to rise in a warm place for 45 minutes, until doubled in size, and then punch it down.

9) Divide the dough in half; each half will make 1 (30cm) pizza. You can make 2 pizzas, or freeze half the dough for another time.

To freeze the dough:
10) Place the dough in a resealable freezer bag. To thaw, remove the bag from the freezer and place in the refrigerator for 24 hours. Roll the dough out while cold and then allow it to come to room temperature before adding toppings.

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