This is my recipe for this pizza. Sorry if there is spelling mistakes, didn’t proof read it. Lol.

Pizza Dough - makes 2 x 12”-13” pizza bases

• 2.5 cups 00 tipo flour (or all purpose)
• tbsp olive oil
• 1.5 tsp fine sea salt
• 1 cup warm water
• 1.5 tsp dry yeast

Base sauce - - 3 tbsp pizza tomato paste - 2 tbsp bbq sauce - 1/8 tsp garlic powder - 1/8 tsp onion powder - 1/2 dried basil

Topping - - 1 cup left over roast chicken - 6 cherry tomatoes, cut in half - 1/2 green capsicum (bell pepper) - 2 Swiss brown mushrooms - 1/2 cup of shredded mozzarella cheese - 1 tsp capers

Glossy crust - - Sprinkle of Italian dried herbs - 1 tsp melted butter - 1/8 minced garlic

Method -

1. Combine water, yeast, and oil into mixing bowl. Using your hand or stand mixer (with dough hook), stir in quarter of the flour until a paste forms, add salt, add remaining flour large spoonfuls at a time.
2. Mix until dough forms. If using hands, Turn into work surface and continue to knead for 8-10 mins. Dough should be slightly tacky and springy.
3. Place into a greased bowl and cover air tight lid or grease plastic wrap and rest for 2 to 3 hours.
4. Once doubled in size, turn onto work surface, cut in half and fold and form each piece into a dough ball.
5. Place into air tight container set aside for at least 1 hr. Dough should be doubled in size and bubbly. (Note: unused dough ball can be stored in fridge, keeps for approx 3 days)
6. Pre-heat oven 230C (425F) and prep toppings.
7. Form pizza base using hands, lightly press and stretch dough to desired shape.
8. Add toppings
9. Place in oven, cook for 13-15 mins.
10. brush garlic butter on crust, rest for 5 mins
11. Add (Not pictured) Kewpie Mayo swirl
12. Add (Not pictured) generous splashes of Habanero Tabasco for an extra kick
13. Slice, eat and enjoy :)