PILLOW PIZZA WITH SMOKED CHICKEN, FETA AND CAPSICUM

Preparation time 20 mins plus 1½ hours rising Cooking time 15 mins Serves 4

650g baker’s flour

2 sachets (14g) instant dried yeast 500ml lukewarm water

1½ tsp fine salt Semolina, for dusting

½ cup tomato passata

½ cup smoky barbecue sauce 400g smoked chicken, shredded ½ red capsicum, finely sliced ½ green capsicum, finely sliced ½ red onion, finely sliced

1½ cups mozzarella,

coarsely grated

½ cup feta, crumbled

4 cups baby rocket leaves

1 Tbsp balsamic salad dressing ½ bunch basil leaves

STEP 1 Preheat oven to 230°C fanforced (250°C conventional) and put a pizza stone on the middle shelf of the oven. Combine half the flour, yeast and water in the bowl of a stand mixer and beat with paddle attachment on medium speed for 5 minutes. Add remaining flour and salt and mix with dough hook for 3 minutes, until very smooth. Cover with plastic wrap and set aside for 1½ hours, or until doubled in size. STEP 2 Divide dough into 4 pieces and roll each out on a lightly floured bench into 30cm discs. Scatter semolina on a large baking tray and place 2 discs on top. In a medium bowl, mix passata and barbecue sauce until well combined. Spread sauce over dough bases, leaving a 4cm margin. Top with chicken, capsicums, onion, mozzarella and feta. STEP 3 Place 2 plastic straws on the edges of the bases, then drape remaining dough discs on top and crimp the edges to seal. Blow in the straws to inflate, remove straws and quickly seal to trap the air. Transfer to pizza stone and bake for 10-12 minutes, until crisp and golden.

STEP 4 Use a sharp pair of scissors to remove the domes at their base and invert onto a plate to use as bread bowls. Fill with rocket leaves and drizzle with dressing. Top pizzas with basil leaves and serve with salad bowls.