#chilliaddict

This is simply the most delectable & delicious pizza I have ever made or eaten, and that’s a big call! I’ve eaten a lot of pizza. It’s simply perfection! Ingredients (makes 2 pizzas) 2 cups of shredded cooked chicken (breast preferably. Can be leftover roast chicken, pan fried, or poached). A punnet of cherry tomatoes, roughly chopped 1 avocado, halved & sliced 4 Birdseye chillies, finely sliced 1 small red onion, halved & very finely sliced 1 bunch of coriander, leaves removed & roughly chopped 2 cups of grated good quality mozzarella cheese

For the aioli, 1/2 cup of either home made or good quality store bought garlic aioli 1 Birdseye chilli, finely sliced 1/2 a lime, juiced

For the peanut sauce (this sauce can also be used as a satay dipping sauce or as the basis of a curry) 1 tablespoon peanut oil 1 tablespoon red curry paste 1/4 cup peanut butter 1/2 cup coconut milk 3 tbs fish sauce 2 tbs lime juice 2 tbs brown sugar 1 Birdseye chilli, finely sliced 6 Kaffir lime leaves, finely sliced 2 tbs roasted crushed peanuts

For the pizza dough 400g tipo 00 flour 100g semolina flour 1 x 7g sachet yeast 1 tbs raw sugar 1 tsp sea salt flakes 1 tbs extra virgin olive oil 325 mls lukewarm water

Method

1. Place your pizza stone (if using) into the oven & preheat to 180 degrees celsius (fan forced)

2.For the peanut sauce, combine all ingredients in a small saucepan & bring to a boil. Remove from heat & pour into a small bowl or container to cool.

3. For the dough. Combine flours & salt in a bowl & toss to combine. Turn out flour on a clean bench, making a mound. In the middle, make a well, ensuring there are no gaps for the liquid to leak from.

4. Combine the lukewarm water, yeast, olive oil & sugar. Mix to combine. Leave to stand for 2-3 minutes. This allows the yeast to start acting.

5. Very slowly, add the yeast mixture to the well in the centre of the flour. Mix with a fork to combine. It will look a bit like thick porridge. Keep adding the liquid until its all combined then bring the dough together with your hands. Add more flour if necessary.

6. Work the dough in your hands, rolling & pushing, for around 5 minutes. Make it into a ball & return it to a bowl & cover with cling film. Rest in a warm place for 15 minutes. After 15 minutes you can freeze the dough if you wish

7. On a lightly floured clean bench, divide the dough into halves, & roll each out into a 30cm diameter circle.

8. Mix 3 – 4 tbsp of the peanut sauce with the shredded chicken until evenly distributed

9. Place the pizza bases onto the preheated pizza stone (if using, you may have to cook pizzas one at a time if the stone is small. Do not top the second pizza until it is on the pizza stone). As mentioned before, you can use oven trays for this.

10. Top the bases with 2 tbsp of the peanut sauce each, then the cherry tomatoes, chilli, onion, avocado, shredded chicken, then the mozzarella cheese. Put them into the preheated oven and cook for 20 minutes, watching carefully so as not to burn them.

11. Once cooked, remove pizzas and sprinkle over the coriander. Combine all ingredients for the chilli lime aioli & drizzle over the top. Serve!