Hey folks,

Hope you’re having a wonderful long weekend and eating lots of chocolate?

I’m about to throw together some ‘loaded nachos’ (cringing at how bad my photography used to be…) and settle in for a movie night. But that’s not the recipe we’re here to talk about today. Oh no, today is the turn of this beauty:

 

Have I ever told you guys how much I love pizza? I adore a good pizza. This is like the fourth pizza recipe I have on my blog now, and I’ve got plenty more ideas brewing.

I knocked up this specimen up a few months ago with everyday ingredients that I had in the fridge and it turned out so well I had to remake it and share.

I’m now seriously contemplating making some pizza dough tonight so I can make some more tomorrow…

I used a blend of cajun spice mix on a chicken breast and sliced it up but you can use pretty much anything that you have to hand, even leftover chicken.

Fluffy pizza dough smothered with a rich tomato sauce, a gooey blend of bubbling cheeses, moist cajun chicken slices, fresh broccoli florets with a hit of caramelised red onion chutney.

 

If you don’t want to make chutney, you can substitute with caramelised onions to add another dimension of flavour. The sweetness goes a long way in balancing the flavours.

Oh and here’s a quick before pic so you know what you’re aiming for-

Gaahh, so good.

Don’t be like me, don’t waste time taking pictures, tuck straight in whilst it’s still hot!

Enjoy,

-Kay

Ingredients

Dough

• 350g strong white flour
• 1/2 tsp dried yeast
• 3/4 tsp salt
• 200ml cold water
• 30ml olive oil

Sauce

• 2 tbsp olive oil
• 1 small white onion, diced
• 2 cloves garlic, minced
• 500g passata + equal volume water
• 1 vegetable stock cube
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp mixed italian herbs
• 1 tsp granulated white sugar
•  1/2 tsp salt
• Freshly ground pepper to taste

Toppings

• 1 chicken breast, seasoned/marinated and cooked to taste, thinly sliced
• Handful of broccoli florets, chopped into small pieces
• Caramelised red onion chutney, recipe here.
• Mozzarella cheese, grated
• Cheddar cheese, grated
• Olive oil

Instructions

Dough:

1. Prepare the dough the night before by mix flour, yeast and salt together in a large bowl. Create a well in the centre.
2. Measure the water and olive oil out in a jug and pour into the well. Use a spoon to combine before kneading with your hands for around 10mins until nice and smooth. You’re looking for a tacky dough, not too sticky.
3. Bring the dough into a ball, spray all over with olive oil and place in the bowl, before covering with cling film and refrigerating overnight.
4. The next day, take the dough out of the fridge about 45mins before you’re ready to use it to bring it up to room temperature.

Sauce

1. Add 2 tbsp olive oil to a saucepan and heat on medium.
2. Add diced onions and garlic and cook until softened and transparent.
3. Add the passata and an equal volume of cold water, I usually just fill up the container it came in to measure.
4. Stir to combine before adding the rest of the ingredients.
5. Simmer for 50mins.
6. You’re not gonna need this much sauce, so bag/box it up and pop it into the freezer for the next time you want some pizza.

To assemble and cook

1. Preheat your oven to the highest setting. Line your baking sheet with parchment paper or sprinkle with semolina flour.
2. Grab your pizza dough and stretch it out into the shape of your baking tray, push out the edges to create a crust. My one is quite large so I used all my dough in one go, if yours is smaller, you may want to halve it and bake two pizzas.
3. Add a few spoonfuls of pizza sauce onto the base and spread evenly, you want nice, even coverage, don’t be shy.
4. Sprinkle on the cheese and top with broccoli, chicken and red onion chutney. Drizzle over 1tbsp of olive oil.
5. Bake for approx 8 mins or until dough is cooked and cheese is molten and starting to catch.
6. Slice with a pizza cutter and serve piping hot.