dough recipe makes 4 pizza bases what you need: Wholemeal Pizza dough: 350g organic wholemeal plain flour 300g UNBLEACHED white pizza & bread strong bakers flour 1 tsp rapadura sugar 350ml warm water 1 sachet dried yeast 7g ½ cup extra virgin olive oil Pinch sea salt (optional) what to do: Combine all ingredients in a bowl or mixer until soft dough forms, should be soft & moist, NOT sticky, if too sticky add a little more flour. Place in a large bowl, in a warm place, covered with a tea towel to allow the yeast to activate and the dough to prove/rise for at approx 30 minutes. Knock back(knead the dough again), then divide into even pieces (approx 4x250g) Size of dough ball determines how thin or thick your base will be. Roll dough out with a rolling pin to large circle, sized to fit your pizza tray. pre heat fan forced oven to 220 deg C (if using a convection oven same temperature, they may take a little longer to cook) what you need: This topping enough for two pizza bases 1 organic chicken breast, skin removed finely sliced, (marinated in 1 tsp of Pataks Tandoori Paste & 2 Tbs of natural yoghurt, for at least 30 minutes.) ½ bunch fresh coriander, (keep ¼ cup of fresh coriander leaves for garnish) the remainder roughly chopped 1 small red capsicum, finely sliced 2 shallots, finely sliced 100g semi dried tomatoes, cut into halves ½ cup natural yoghurt 1 cup mozzarella finely grated ½ cup tomato sauce 1 cup of raw snow peas, finely sliced what to do: Cook marinated chicken in a fry pan in a little olive oil, on a low heat until cooked through. Assemble ingredients evenly onto two pizza bases Begin with tomato sauce, covering the pizza dough base, leaving a 1cm edge for a crust. Cover with fresh coriander, capsicum, shallots, semi dried tomatoes & chicken meat Finish with blobs of natural yoghurt evenly dispersed and mozzarella cheese Cook in hot oven 220 deg C fan forced for 10 to 15 mins enjoy
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