Yield
2 Pizzas
Prep Time
15mins
Cook Time
15mins
Difficulty Level
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Shred leftover barbeque chicken when you make this gorgeous satay chicken pizza.

Ingredients

  • 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
01.

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.

02.

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.

03.

Preheat oven to very hot, 220 C. Warm 2 x 28-cm round pizza trays.

04.

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.

05.

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

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