> Cooked Chicken > 200g Flour > Two Tablespoons Olive Oil > 110ml Water > 4g Quick Action Yeast > Teaspoon Sugar > Two Red Onions > Two Tablespoons Passata > 125g Grated Mozzarella (Whole Mozzarella is too wet) > 100g Grated Cheddar > 75g Mushrooms > Sweetcorn > BBQ Sauce
Preheat your oven to 220C.
In a mixing bowl, mix 200g of flour, 4g of yeast, and one teaspoon of sugar.
Give this a stir and make a well in the center of the mix.
Add 110ml of water and two tablespoons of olive oil to the mix.
Combine the ingredients and try to catch all the flour that has worked itself up the side of the bowl.
Lightly dust a board with flour and knead the dough. To knead the dough, stretch it out, fold it over, and push the dough down. Repeat this process until the dough has a slight elastic property.
Shape the dough into a ball. Add a light layer of olive oil around the dough as this will help it rest.
Place the dough under the upturned dough to rest for 10 minutes.
Cut a section of grease proof paper to the size of the pizza tray. Dust this paper with flour.
When the dough is ready, shape the dough into a pizza base. The easiest way to do this is to press out from the center of the dough with your fingertips.
Time to add the toppings!
Add two tablespoons of passata to the center of the pizza base. With the underside of the spoon spread the passata evenly. Make sure to leave a suitable gap for the pizza crust.
Slice the two onions and add evenly add them to the base.
Add some sliced mushrooms to the pizza.
Drain the sweetcorn and sprinkle it over the pizza.
Sprinkle the mozzarella onto the pizza.
Slice the cooked chicken and add this to the top of the pizza.
Add the remainder of the cheddar to the pizza, this will help to hold the other toppings in place.
Place in the top shelf of the oven and leave to bake for around 15 to 20 minutes.
Remove from the oven and top with some BBQ sauce.