Shred leftover barbeque chicken when you make this gorgeous satay chicken pizza.
- 1 cup warm water
- 1 tbsp olive oil
- 2 tsps brown sugar
- 7 g sachet dry yeast
- 3 cups bread flour, plus extra
- 1 tsp fine salt
- ½ cup Greek yoghurt
- 250 ml ready-made satay sauce
- 1 cup grated pizza cheese
- 2 cups shredded barbecue chicken
- 1 onion, finely sliced
- 1 red capsicum, seeded, diced
- 2 long red chillies, sliced
- Fried shallots, coriander, to serve
In a medium jug, combine water, olive oil and sugar. Sprinkle yeast over liquid and set aside in a warm place 5 mins until foamy.
In a medium bowl, sift flour and salt together. Create a well in the centre, add yeast mixture and yoghurt and mix together. Turn dough onto a floured surface and knead 5 minutes until smooth and elastic. Transfer to a lightly greased bowl, cover with plastic wrap and set aside in a warm place 45 mins until dough has doubled in size.
Preheat oven to very hot, 220 C. Warm 2 x 28-cm round pizza trays.
Punch dough with fist to release gas. Knead 1 min. Divide in half. Roll each piece on a floured surface to a 28-cm round. Lightly grease preheated trays and transfer pizza bases to trays.
Spread satay sauce on bases, leaving a 1-cm border. Sprinkle cheese over. Top with chicken, onion, capsicum and chilli. Bake 12-15 mins until cheese is golden. Slice pizza and top with shallots and coriander.
Photo: Rob Shaw/bauersyndication.com.au