Fiery Chicken and Mushroom Pizza

Pizza Crust:

1. Add the yeast to the lukewarm water along with sugar. Stir it. After 10 minutes, it should be nice and frothy (proofed).  If the yeast solution does not prove, throw it out and start again.
2. In a large bowl, mix the flour and salt.
3. Add the 'proofed' yeast solution and mix with a wooden spoon or your hands, till the dough holds together.
4. Knead Lightly. Rub 1-2 Tbsp olive oil on the bottom of the bowl and lightly on the dough surface.
5. Cover the bowl tightly with cling film (Saran Wrap) and set aside in a warm or sunny place till doubled in volume. 1 hour is good, I leave it longer.
6. Using oiled hands, punch down the center of the risen dough gently, and divide it into two portions.
7. Grease 2 small to medium-sized pizza pans well and sprinkle the surface with semolina.

Spread the pizza dough over the base and pinch against the sides of the pan to retain shape. Leave to rise again for 10 minutes or so. Preheat the oven to 200°C, 392°F. Place a pizza stone inside, if you have one.

1. Topping:
2. Marinate the drained chicken pieces with cornstarch, rice wine (or tenderizer), Sriracha sauce, Soy Sauce,  Chilli flakes, Pepper, and a little salt to taste. Set aside for 10 minutes, while you prep the remaining ingredients.
3. Heat oil in a non-stick fry pan. Stir fry chicken til tender, just till tender and cooked through. This should take less than 5 minutes. Remove the chicken from the oil and set aside.

In the same oil, fry the white button mushrooms for 1 minute till soft and tender, and set aside as well.

1. White Sauce:
2. In a small saucepan, heat butter. Add flour and stir till the color changes slightly.
3. Pour in milk and whisk till smooth and thickened.
4. Add the cheese slice, smoked paprika, and oregano.

Taste and add a pinch of salt. Stir through and set aside.

1. Tomato Sauce:
2. In another saucepan ( or the same one, rinsed out), heat olive oil.
3. Add the garlic and onion and sauté till light golden.
4. Then, pour in the tomato puree (homemade or store-bought).
5. Bring to a simmer and allow to thicken on a gentle heat.

Add the Italian herb mix as well as a dash of salt and sugar to balance. Set aside when you reach a spreadable consistency.

1. Assembly:
2. The pizza bases have probably risen a little by now. Prick with a fork all over the surface (without flattening).
3. Brush the base with the prepared tomato sauce. Then drizzle the top with the prepared white sauce. Use a pastry brush to spread it all out evenly.
4. Top generously with the freshly grated Mozzarella Cheese or mixed Pizza Cheese.
5. Now scatter the toppings ( chicken, mushroom, and pepperoni ) all over the top.
6. Sprinkle with red pepper flakes.
7. Use a Pizza Paddle or large flat metal spatula to transfer the Pizza to the baking stone or tray.
8. Bake for about 20 minutes, till the base has turned golden and the cheese is melted. (Oven temperatures may vary.)
9. I like to add finely chopped fresh parsley over the pizza straight from the oven. It goes over well in this recipe. I prefer it to basil here.
10. Serve with plenty more of the red pepper flakes, to make it as fiery as you please!