INGREDIENTS:
Base
3 cups Plain flour
½ tsp Salt, dissolved in water
1 tsp Yeast
Cold water, enough to make dough
2 tbsp extra virgin olive oil
Topping
6 tbsp Favourite homemade tomato sauce mixed with 2 tbsp chopped parsley
2 Potatoes, boiled for 15 minutes, dice into ½ inch cubes then sauté in olive oil for 3 min Olive oil
2 cups shredded La Ionica Chicken (left over)
1 Red capsicum, diced
2 Chorizo, diced
1 Red onion, diced
Cheese, (mozzarella, bocconcini or fontina)
Dressing
Mayonnaise
Lemon juice
Smoked paprika
Salt
Combine all ingredients together.
COOKING METHOD:
In a large bowl add all the dry ingredients and mix well. Add in the extra virgin olive oil and water; mix continuously until the dough is formed. Knead on a floured surface for 5 minutes, then cover with a cloth and leave in a warm spot to prove for 2 hours or until it has double in size.
Gently knock back the dough and divide in to six even pieces. Roll onto balls and reserve under a cloth until needed.
Roll out dough to thin pizza size, spread over a little tomato sauce and bake in a hot oven for 1 minute.
Remove from the oven and scatter over the capsicum, chorizo, onion, potato and chicken, then sprinkle generously with cheese.
Return back to the hot oven and cook until the edges of the pizza are brown and the cheese starts to bubble.
Serve hot from the oven accompanied with the mayonnaise.