For the pizza base
All purpose flour – 11/2 cups
Instant yeast – 1 level tsp
Lukewarm water – 2 tbsp + 3/4 cup (/ as needed)
Sugar –1.5 heaping tsps
Salt – 3/4 tsp
Olive oil – 2 tbsps
For the cheese sauce
Butter – 1 tbsp
Plain flour – 1 tbsp
Milk – 3/4 c
Grated cheddar cheese – 1/2 cup
Salt as needed
Pepper powder – 1/4 tsp
For the topping
Olive oil – 1 tbsp
Sweet corn – 1/2 c ( tinned one)
Zuchchini – 1/2 cup, thinly sliced
Red capsicum – 1/4 cup
Dry oregano – 1/2 tsp
Red chilli flakes – 1/4-1/2 tsp
Cooked & shredded chicken – 1/2 cup
Toamto based pizza sauce – 1/4 cup
Mozzarella cheese as needed ( I like to use Monte Cristo Brand modified with palm oil)
Oregano – a pinch ( for sprinkling)
Crushed fresh basil – 2 tsp
For the pizza base, mix together the plain flour, yeast, sugar, olive oil , salt and lukewarm water. Knead the dough for a good 15 minutes, also keep banging the dough as you knead. Cover with a a damp cloth & keep undisturbed for 1-1.5 hours/ till the dough doubles in volume.While the dough is resting, make the sauce and the pizza toppings.
For the cheese sauce, heat the butter. Add the plain flour and cook for 1-2 minutes. Add the milk and cook till the sauce is really very thick. Add the grtaed cheddar cheese, salt & pepper & cook for 1 more minute. Let this sauce cool down completely to room temperature.
For the topping, heat the olive oil & add the veggies. Fry for 2 minutes. Add oregano, salt & red chilli flakes & cook further for a minute. Add the cooked chicken & mix.This is the topping.
Preheat the oven to 200C.
Punch the risen dough and place it in a 10″ pizza pan. Prick it with a fork at several places. Spread the pizza sauce on it followed by a very generous layer of the prepared cheese sauce. Top with the cooked chicken & vegetable mixture. Sprinkle grated mozzarella cheese, oregano & cushed basil on top.
Bake the pizza in a preheated oven at 200C for 25 minutes/ till the cheese melts & turns a bit brown.
Serve it hot.