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Moroccan Chicken Pizza
I was lucky enough to acquire a pizza oven for Christmas and have been busy exploring new flavours. This was Friday night's dinner and it was divine! Ingredients
- Dough:
- 200g plain flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 7g yeast
- 100ml water
- tsp olive oil
- Tsp extra flour for dusting stone
- Pizza Topping:
- 150g crushed tomatoes
- 2 tsp ground cumin
- 2 tsp paprika
- tsp ground coriander
- Tsp honey
- 2 Tsp tomato paste
- 150g chicken breast, diced
- salt and pepper
- 100g pumpkin, diced
- 1/3 red capsicum, diced
- 1/4 red onion, finely chopped
- grated cheese
- baby spinach
- 5 baby bocconcini, halved
Directions
- To make dough, place flour in a bowl, make a small well and add salt, sugar and oil. Combine yeast with warm water and pour into the well a little at a time and start mixing. Kneed until smooth and even then leave to rise in a warm spot covered in a tea towel for around an hour.
- While the dough is rising, combine first 6 topping ingredients in a small saucepan and bring to the boil. Once boiled, add diced chicken, season with salt and pepper, reduce heat and simmer until sauce thickens and chicken is cooked (around 15 minutes).
- Boil, steam or microwave pumpkin until just tender.
- Once the dough has risen, roll out to a 30-40cm diameter round (depending on how large your baking tray or pizza stone and how thick you like your crust). Flour stone a little and transfer base.
- Apply saucy chicken to pizza base, followed by onion, capsicum, pumpkin and cheese. Cover with a layer of baby spinach leaves and dot with bocconcini.
- Bake for 10-15min, until cooked.
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