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Making the Dough:

  • All-purpose Flour 1 kg
  • Salt 10 g
  • Instant yeast 15 g
  • Lukewarm water 650 ml

For Topping;

For Baking:

  1. Making the Dough:

    • Combine the flour, salt, and yeast in a bowl. Stir to combine. Add just enough water to make the mixture form a ball of dough with no dry flour left on the bottom of the bowl.
    • Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
    • Place the dough in a lightly greased bowl, cover with cling film and leave in a warm place to prove for 45 minutes, or until doubled in size.
  2. For Topping;

    • Marinade the chicken with Knorr Coat Mix Spices, Knorr Lime Seasoning and refrigerate for 1 hour.
    • After 1 hour take out marinated chicken. Take deep pan grease it with oil. Now put the chicken in a pan and put it in preheated oven for 15 minutes. When done keep aside.
  3. For Baking:

    • Adjust the rack in your oven to its highest position and begin to preheat to 220°C. The dough at this point should be at least double in volume and very bubbly.
    • Sprinkle it generously with flour and then scrape it out of the bowl and onto a floured surface.
    • Pat the dough down into a circle about ten inches in diameter. Transfer the dough to a large (16-inch) pizza pan that has been coated with non-stick spray and stretch/press it the rest of the way out to the edges of the pan.
    • SpreadKnorr Barbecue Sauce and Knorr Italian Tomato Base over the surface of the dough with the back of a spoon.
    • Sprinkle the chicken, onions and red chili over top. Finally, add the shredded mozzarella.
    • Bake the pizza in the fully preheated 220°C oven for 12-15 minutes or until the crust is golden brown. Sprinkle with crushed chili and coriander after baking, if desired.
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