Categories: bread, friday night dinner

Ingredients

• 4 cups flour
• 1 sachet yeast
• 1 1/2 cups water
• 2 t salt
• 3 tbsp sugar
• 5 tbsp oil
• 4 deboned and skinless chicken breasts
• 1 large onion (diced)
• 1/2 green pepper (diced)
• 2 baby marrows (cut in 2mm slices)
• 2 cloves garlic (crushed)
• 1/2 t cayenne pepper
• 1/2 t dried parsley
• salt and pepper to taste
• 50g tomato paste
• 5ml dried origanum
• 1-2 tomatoes (sliced)
• 1/2 cup mozzarella cheese
• 1/2 cup cheddar cheese

Directions

1. Mix first 6 ingredients together to form dough, kneed and let rise, knock down and let rise again.

2. Divide dough into 8 parts. Roll each part into a rectangle, approximately 1 cm in thickness.

3. Bake at 160 degrees C for 10min. Remove from oven before turning brown and let cool slightly.

4. Cut chicken into 2cm cubes and cook for 5-10 minutes over medium heat, using cook and spray, not oil.

5. Add onion, green pepper, baby marrows and garlic. Cook for 5 more minutes.

6. Add cayenne pepper, parsley, salt and pepper. Keep over heat until chicken is lightly browned.

7. Smear a teaspoon or two tomato paste on each pizza base. Sprinkle with origanum. Add 2 slices tomato to each base. Top with chicken mixture and sprinkle with mozzarella and cheddar cheese.

8. Fold pizzas in half and secure with toothpicks. Bake another 10-15 minutes at 160 degrees C or until it starts to brown.

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