This recipe came about as a result of me wanting to try out the Pizza Dough setting on my breadmaker and my husband saying what he most fancied having on a pizza – teamwork or what? I often serve it with homemade Tear and Share Garlic Bread (I’ll put that recipe up here at some point too) and it’s become a staple in our household. You can, of course, vary this recipe in any way you see fit to make it compatible with your husband of choice.
- 300g strong white bread flour
- 1.5 tsps fast-action dried yeast
- 1/2 tsp salt
- 2 tbsp olive oil
- 170ml water
For the topping
- A chicken breast
- A few rashers of bacon
- A few rashers of prosciutto ham
- A red onion
- A jar of tomato pizza topping sauce
- Some chilli powder
- Some cajun powder
- Grated mozarella
- Cooking oil (for frying)
Put the yeast, flour, salt, olive oil and water into your breadmaker pan, set the breadmaker to the Pizza Dough setting and leave it to do it’s merry thing whilst you go off and do something else. Mine takes 45 minutes.
When your dough’s finished, transfer it from the breadmaker to a floured surface, knead it for a few moments and then roll it out to make a vague pizza shape that’s about 10 inches in diameter. Transfer this to a greased baking sheet and leave it somewhere warm to prove for however long you have, but ideally for about half an hour – I usually shove mine in the airing cupboard.
While your pizza base is proving, preheat your oven to 220°C (200°C if it’s a fan oven) and get your toppings ready. Put the oil in a frying pan, add the cajun powder and mix together before heating to make a sort of runny cajun paste. Slice the chicken breast into thinnish strips and the bacon into smallish pieces, and fry both in the cajun mixture until they’re thoroughly cooked. Set aside.
Chop the onion, tear the prosciutto ham into slithers and set both aside.
Pour about half of the jar of pizza topping sauce into a dish and add as much chilli powder as you fancy – mix this together and set aside.
When you’re ready to assemble your pizza, spread the newly chillified pizza sauce over your pizza base and add the chicken and bacon, red onion and prosciutto ham. Cover the pizza in a generous helping of the mozarella and put it in the oven for about 20-25 mins, or until the cheese looks as if it’s turning golden and the base has started turning a touch brown at the edges. It may take a few attempts at making this to gauge what’s ‘just right’ and what’s ‘a little overdone’, but that just means you get to eat more pizza finding out
Serve with whatever you fancy, although if you’re sharing it between two, it often does on it’s own with a nice glass of something.