SERVES 4
4 pizza bases or 1 kg shop-bought bread dough
Chicken spice mixture (see tips)
4 Henwil chicken breasts
4 tbsp extra virgin olive oil
1 cup Napoletana sauce
1½ cups mozzarella, grated
2 feta wheels, crumbled
½ cup Peppadews™
½–1 cup sweet-chilli sauce, to taste
2 avocados, sliced
1 handful fresh basil
Freshly cracked black pepper
Preheat your pizza oven or heat a baking tray in the oven at 180°C.
For the shop-bought bread dough, separate the dough into 4 equal balls. On a clean surface, roll out each ball to 5 mm thick. Otherwise, set out your pizza bases.
To prepare the chicken, first mix the spices in a bowl and set aside. Slice the chicken breasts into 5 mm strips. Place in the bowl with the spices and add 1 tbsp olive oil. Mix to ensure the chicken strips are well coated.
Heat a frying pan, preferably non-stick, over medium-high heat. Add 1 tbsp olive oil and fry the chicken strips for 2–3 minutes until golden brown. Remove from the pan and set aside.
Start preparing the pizzas by lightly brushing the edges or crusts with olive oil. Use a large spoon to spread the Napoletana sauce over the pizza bases.
Add the grated mozzarella, crumbled feta, Peppadews and chicken strips. Dollop 2–4 tbsp sweet-chilli sauce over each pizza.
Bake the pizzas for 10–15 minutes until the crusts are golden brown around the edges and the cheese is melted.
To serve, cut the pizzas into slices and top with avocado, basil and black pepper. Serve immediately.
WINE PAIRING Waterford Sauvignon Blanc