Its Pizza Time With A Twist!

When two great dishes become one!

I like to make up the sauce and cook the chicken the day before, then all you have to do is shape your dough, load on the toppings and you're off!

Servings 6

Ingredients

FOR THE PIZZA DOUGH (MAKES ENOUGH FOR 6 PIZZAS, BUT SURPLUS CAN BE FROZEN)

• 600ml Cold Water
• 1g fresh yeast (Supermarkets with a bakery will give you this for free if you ask)
• 1kg '00' Flour
• 25g Fine Sea Salt

FOR THE PIZZA SAUCE (MAKES ENOUGH FOR AT LEAST 4 PIZZAS)

• 4 tbsp Mayonnaise
• 4 tbsp Greek Yoghurt
• 2 tbsp Smooth Mango Chutney
• 1 tbsp A&O Tandoori Add To Cart
• 1 tsp Lemon Juice
• Salt and pepper to taste

FOR THE CHICKEN

• 1 large or 2 small boneless, skinless chicken thighs per pizza (but grill up extra for fridge raiding)
• A&O Tandoori
• A little vegetable oil

OTHER TOPPINGS

• A handful of low moisture mozzarella per pizza.
• 1 tsp A&O Garlic Butter seasoning, mixed with 1 tbsp olive oil (optional) Add To Cart
• A small bunch of fresh coriander, leaves picked

Cooking Pellets

Charcoal  ADD TO CART

Directions

PIZZA BASE

1. Into a large bowl add the water and, while rubbing it between your fingers, dissolve the yeast thoroughly in the water.
2. Add half the flour to the bowl and begin to combine. Add the rest of the flour and the salt and mix until you have a rough dough. Place the dough on a clean surface and knead well for about 10 minutes.
3. Leave the dough to rest, covered with a bowl or a clean towel, for about 10 minutes.
4. Now divide the dough into 6 equal balls. There are lots of videos out there on how to do this, but just aim for nice smooth balls of dough, using your work surface to help you, pinching the bottom of each ball to tighten the surface of the dough. This is the point where you can freeze any dough you won't be using straight away.
5. Space out the dough balls you intend to use on a tray, giving them each a little space as they're going to spread out. Cover them and leave at room temperature for at least 5 or 6 hours.

PIZZA SAUCE

1. Add all the ingredients to a bowl, combine thoroughly and refrigerate until needed.

CHICKEN

1. Massage a little oil onto the chicken thighs and dust generously all over with the Tandoori seasoning. Leave to marinade in the fridge for a few hours if possible. Set your Ninja Woodfire Oven to Smoker Setting and 160°C add some Charcoal Pellets to give that Tandoor flavour, once up to temperature add the marinated Chicken, or cook however you like, until the chicken reaches an internal temperature of 75°C.

ASSEMBLY

1. Your dough balls should be lovely and relaxed and doubled in size. Set your Ninja Woodfire Oven to Pizza setting and Artisan, If using a domestic oven, preheat to 250°C, using a pizza stone if you have one. If not, a flat pizza pan or baking tray will work just fine. If using a specific pizza oven, refer to the manufacturer's instructions.
2. Sprinkle a generous amount of flour or fine semolina onto a clean work surface. Gently scoop up a piece of dough with a wide spatula and place it on your floured surface. Sprinkle a little flour on top and dust your hands too. Now begin, with flattened fingers, to shape your dough by gently pressing and stretching from the centre of the dough ball outwards. Again there are lots of videos covering this technique, but it really doesn't have to be perfect. Making homemade pizza should be fun!
3. Once your dough resembles a pizza base, sprinkle on the mozzarella, cooked chicken and drizzle on a few sprinkles of the garlic butter oil. Gently slide the pizza onto your peel or baking tray and transfer to the oven.
4. If using the Ninja Woodfire Oven cook for approximately 2 minutes, or bake your pizza in the oven for 7 - 10 minutes until golden and crispy or, if using a specific pizza oven, as per the manufacturer's instructions for that oven.
5. Remove from the oven, sprinkle with a little coriander, brush the crust with the garlic butter oil and drizzle on a couple of tablespoons of the pizza sauce. 

Courtesy of Angus & Oink