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.
Grease a clean bowl with olive oil and put the dough into it, 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.
Pre heat oven to 180’C
Rub the chicken in the stock cube, lemon juice and oil and cook for 20-25 minutes until cooked – test it by prodding it with a skewer and if the juices run clear then it’s cooked. It is worth using a larger dish and roasting the courgette and pepper at the same time with a little oil.
Allow the chicken to cool slightly and then bash with a rolling pin and pull the chicken apart.
For the caramelised onions, heat a large frying pan with the oil and the butter and fry the onions for 3-4 minutes, until they just start to soften.
Add the balsamic vinegar and sugar and stir until well combined. Reduce the heat to a medium to low temperature and leave to simmer for 25-30 minutes until all the liquid has absorbed and the onions are soft and sticky.
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.
Turn the oven up to 220’C and place two pizza stones in to heat up – if you don’t have one then just a suitable large tray
When the dough has doubled in size, knock it back and halve it. Roll each dough out until it is about 1mm thin into a circular shape and place on the hot pizza stone.
Ladle some sauce onto the pizza and top with the chicken and onions.
Scatter over pinches of goats cheese and then finish with the mozzarella.
Bake in the oven for 10-15 minutes, until crispy and golden.
Top the pizza with some basil leaves, serve with salad and enjoy.