Ingredients (Serves 2)

For the dough
½ kg flour, 20 gm yeast, 10 gm salt, 10 gm sugar, 40 ml olive oil, 225 ml water

For the base sauce
80 gm Pomodori palate (plum tomatoes), 5 gm garlic, 5 gm basil, 2 gm salt

For the topping
30 gm tomatoes, 30 gm onions, 100 gm chicken breast, 100 gm Mozzarella, 5 gm Pepproncino, 2 gm salt

Method
Sieve flour and pre heat the oven to approx. 250-300 degrees C. Take about ½ flour, dig a well and add yeast, salt, sugar, and olive oil. Add water little by little mixing all the ingredients. On a weighing machine divide the dough into balls each weighing about 200 gm and cover with a moist kitchen duster. (Leave it to prove for 30 min) Meanwhile, take the plum tomatoes, whisk roughly and then temper with olive oil, garlic and basil. Add salt to taste. Finally, for the topping, in a hot pan, splash in olive oil, add onions and garlic and sauté till translucent. Add chicken and tomato quarters and cook for a while. Finish with basil and salt to taste. Once dough is proved, roll in a thin round sheet and spread tomato sauce on the base. Add topping mixture and cheese. Place the pizza in the oven with the help of a shovel and bake it for 5-6 minutes, rotating it in a clockwise position for even cooking. Once base is crisp and the cheese looks gratinated, cut the pizza into eight parts. Serve hot.

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