Ingredients:

  • 1 tablespoon olive oil
  • 1 teaspoon dried chili flakes (or to taste)
  • 2 cloves garlic, crushed or grated
  • Juice of 1 lime
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • ¼ teaspoon salt (or to taste)
  • Black pepper to taste
  • 300 g chicken breast, cut into thin strips
  • 500 g strong white bread flour
  • 1 teaspoon salt
  • 7 g fast action yeast
  • 1 tablespoon olive oil
  • 350 ml lukewarm water
  • 350 g passata
  • 1 red onion, very thinly sliced
  • 1 red pepper, very thinly sliced
  • 1 green pepper, very thinly sliced
  • 250 g drained weight fresh mozzarella, torn
  • 2 teaspoons oregano
  • Black pepper to taste

Instructions:

  1. In a bowl, combine olive oil, chili flakes, garlic, lime juice, smoked paprika, oregano, salt, and black pepper. Add the chicken strips and mix until evenly coated. Ideally, marinate for 1 hour, or proceed immediately.
  2. Heat a large non-stick frying pan or wok over high heat for 1 minute. Add the marinated chicken and stir-fry for 2 minutes, then set aside.
  3. Preheat the oven to 230°C (210°C fan / gas mark 8 / 450°F). Grease the pizza trays with olive oil. In a large bowl, mix flour, yeast, and salt. Add olive oil and gradually mix in lukewarm water until a dough begins to form. Knead the dough for 5 minutes on a floured surface.
  4. Divide the dough into 4 equal pieces. Roll out each piece to fit the pizza trays and place in the trays.
  5. Spread 4 tablespoons of passata on each pizza base, leaving a small border. Evenly distribute sliced onions and peppers over each pizza. Distribute the cooked peri peri chicken evenly across the tops. Finally, sprinkle torn mozzarella, oregano, and black pepper on each pizza.
  6. Bake in the preheated oven for 10-15 minutes until the cheese is bubbling and the base is light golden brown. If the base is soggy, return to the oven for an additional couple of minutes.