Barbecued Pollo Ad Astra Pizza – Cajun chicken, pepperoni, red onion and sweet peppers

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Difficulty
moderate
Serves
2 people
Meal course
Dinner
Posted by
Posted on
1 .
For the base
200 grams
Strong white bread flour
1 tsp
Fast action dried yeast
1/2 tsp
Salt
1 tbsp
Olive oil
120 ml
Warm water
2 .
For the chicken
1 large
Chicken breast
1 Twist
Salt
1 Splash
Oil
1 whole
Garlic clove - peeled and finely chopped
1 whole
Lemon - Juice
2 tsp
Paprika
1 tsp
Ground cumin
1 tsp
Dried thyme
1/2 tsp
Mustard powder
1/2 tsp
Cayenne pepper
3 .
For the sauce
1 whole
Garlic clove - peeled and finely chopped
400 g tin
Chopped tomatoes
1 pinch
Sugar
1 tsp
Oregano
1 tbsp
Tomato Puree
1 Twist
Salt and pepper
4 .
To assemble
150 grams
Mozzarella - sliced
1/2 medium
Red onion - peeled and finely sliced
10 whole
Piquante peppers - chopped
10 Slices
Pepperoni
1 tsp
Parmesan cheese - finely grated
1 Twist
Black Pepper
Barbecued Pollo Ad Astra Pizza – Cajun chicken, pepperoni, red onion and sweet peppers

This recipe makes more dough than you need for the large pizza, so just  use any excess dough and use this to make a small garlic bread or some yummy caramelised onion and goats cheese bread – as we did.

The leftover sauce is also great in a toastie, with pasta or as a soup base, so don’t let any leftovers go to waste!

  1. Combine the flour, yeast and salt together in a bowl and make a well in the middle. Mix the oil into the warm water and pour into the well in the middle of the bowl. Stir the flour gradually into the well, bringing it in a bit at a time from the side of the bowl. Get the dough out on a floured worktop and kneed for 5-10 minutes until smooth and elastic.
  2. Grease a clean bowl with olive oil and put the dough into this, covering with an oiled sheet of cling film. Place somewhere warm (I put mine in the airing cupboard) and leave to rise for about an hour until it has doubled in size.
  3. While this dough is rising cook the chicken. Pre heat oven to 180’C and cook the chicken with the oil and the salt for 20-25 minutes until cooked – test it by prodding it with a skewer and if the juices run clear then it’s cooked. Allow the chicken to cool slightly and then bash with a rolling pin and pull the chicken apart. Toss the chicken in the Cajun mix so it is well coated and chill until needed
  4. To make the sauce, heat a small splash of oil in saucepan and fry the garlic for a couple of minutes until golden. Add the remaining sauce ingredients and leave to simmer for 10 minutes to thicken. Mash the sauce with a potato masher to squish the tomatoes and then set aside until you are ready to top your pizza.
  5. When the dough has doubled in size, knock it back and roll it out onto a pizza stone until it is about 1-2mm thin. Trim any excess dough and use this to make a small garlic bread or some yummy caramelised onion and goats cheese bread – as we did.Spread a ladle of the sauce over the pizza (save the leftover sauce for a pasta, pizza toast or soup base) and then scatter over the chicken,pepperoni, mozzarella, onion and peppers.
  6. Set your barbecue (or your oven) to 220’C and cook with the lid on for 10-15 minutes until crispy – keep your eye on the base and make sure it doesn’t burn. Remove from the barbecue and scatter with parmesan and a twist of black pepper before slicing. Serve with heaps of fresh salad and a dash of sunshine.

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