PIL­LOW PIZZA WITH SMOKED CHICKEN, FETA AND CAP­SICUM

Better Homes and Gardens (Australia) - - Food In A Flash -

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.

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