This savoury pizza is a real winner.
Ingredients
- pizza dough
- 350 g oo or strong bread flour
- 1 tsp salt
- 1 7g sachet yeast
- 250 ml lukewarm water
- 1 tblsp honey
- 1 tblsp olive oil
- alfredo sauce
- 100 ml double cream
- 1 clove garlic (crushed)
- 30 g grated parmesan
- marinade for chicken
- 2 chicken breasts, butterflied
- 1 tblsp olive oil
- 1 tsp red wine vinegar
- pinch sugar
- pinch smoked paprika
- 2 tsp chopped fresh oregano or basil
- roast tomato dressing
- 2 plum or vine tomatoes, quartered
- 2 stalks from basil (use the leaves for garnishing the pizza)
- pinch sugar
- 2 tblsp olive oil + 75ml
- 1 tsp red wine vinegar
- salt and pepper
- 1 tblsp crème fraiche
Method
- For the dough place the flour, salt and yeast in a bowl and make a well in the centre.
- Add the water, honey and oil and mix to a loose dough.
- Knead on a liberally floured surface for 5 minutes or until dough can be stretched. Place in an oiled bowl , cover with a damp teatowel and leave to prove for an hour.
- Next the Alfredo sauce - Boil the cream and garlic together and then stir in the parmesan and set aside.
- The make marinade, mix together and marinate for at least an hour.
- Heat a hot griddle pan. Season the chicken and grill until cooked through.
- At the same time grill 4 scallions until soft.
- To complete the pizza - pre-set oven to 210°C and place a baking sheet or pizza pan in the oven.
- Knock back the dough and roll or press to the shape of the tray or pan.
- Take the hot tray from the oven and sprinkle with flour or polenta.
- Place the dough on top and spoon over the Alfredo sauce, leaving a border round the edges.
- Top with the chicken, scallions and then slice 100g fontina cheese and scatter over the top.
- Bake for 10 minutes or until golden and bubbling. To serve, scatter with rocket or basil leaves and drizzle over the roast tomato dressing.
