Thursday, April 22, 2010
Chicken and Kale Pizza
For the base:
White Bread Flour-150 g
Wholemeal Flour-150 g
Dried yeast-1 tsp
Olive oil-2 tsp
Warm Water-120 ml
For the sauce:
Tomato ketchup-2 tsp( optional)
Black pepper powder-1 tsp
Salt as required
Kale finely chopped-1 tbsp
Cooked tandoori chicken or normal cooked chicken-few pieces for topping
Mixed Mozaralleo and cheddar cheese- 200 g
Mix all the dough ingredients together to form a smooth dough and allow it to rise in a warm place for 1 to 2 hours.
For the Sauce:
Preheat the oven to maximum, smoke the red pepper and tomato until the skin is blackened. Allow it to cool. Remove the blackened skin and liquidise it in a blender. Heat olive oil in a pan,add finely chopped garlic pods,then add the blended liquid, if the liquid is too thick add some more water.
Then add sugar,ketchup,salt and pepper and allow it to boil for a while. When the sauce is nice and thick sprinkle the oregano and take it off from the stove.
Now prepare the pizza. Preheat the oven to 220 degree celsius. Take the risen dough and punch the air back.
Make two 15 cm diameter round,spread the sauce on top of it, sprinkle the cheese,kale and chicken.
Bake it in the preheated oven for 15 to 20 minutes.