Fiery Chicken and Mushroom Pizza

® This is a RAS signature Recipe©

This Pizza packs it! A creamy white sauce slathered over the tomato-onion sauce, and topped with fiery cooked chicken and mushrooms. Everything comes together sublimely in each delicious bite.

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♦Prep time:10min ♦Cook time:40min ♦Yield: 4 servings

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

The Crust / Pizza base:

White sauce:

Tomato Sauce:

Method:

Crust:

• Add the yeast to the lukewarm water along with sugar. Give it a stir. After 10 minutes, it should be nice and frothy (proven).  If the yeast solution does not prove, throw it out and start again.
• In a large bowl mix the flour and salt together.
• Add the ‘proved’ yeast solution and mix together with a wooden spoon till the dough holds together.
• Knead Lightly. Rub 1-2 Tbsp olive oil all over the dough surface.
• Cover the bowl tightly with cling film (wrap) and set aside in a warm or sunny place till doubled in volume. It took 1 hour for me.
• Using oiled hands, punch down the center of the risen dough gently, and divide it into two portions.
• Grease 2 small-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.

Topping:

• 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.
• 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.

White Sauce:

• In a small saucepan, heat butter. Add flour and stir till the color changes slightly.
• Pour in milk and whisk till smooth and thickened.
• Add the cheese slice, smoked paprika, and oregano.
• Taste and add a pinch of salt. Stir through and set aside.

Tomato Sauce:

• In another saucepan ( or the same one, rinsed out), heat olive oil.
• Add the garlic and onion and sauté till light golden.
• Then, pour in the tomato puree (homemade or store-bought).
• 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.

Assembly:

• The pizza bases have probably risen a little by now. Prick with a fork all over the surface (without flattening).
• Brush the base with the prepared tomato sauce. Then drizzle the top with the prepared white sauce.
• Top generously with the freshly grated Mozzarella Cheese.
• Now scatter the toppings ( chicken, mushroom, and pepperoni ) all over the top.
• Sprinkle with red pepper flakes.
• Use a Pizza Paddle or large flat metal spatula to transfer the Pizza to the baking stone or tray.
• Bake for about 20 minutes, till the base has turned golden and the cheese is meted. (Oven temperatures may vary).
• I like to add freshly torn leaves of basil or parsley ( whatever is on hand), this serves to add some fresh green color.
• Serve with plenty more of the red pepper flakes, to make it as fiery as you please!

Fiery Chicken and Mushroom Pizza

Notes:

Key Ingredients: Flour, Cheese, Chicken, Mushroom, Onion, Garlic, Olive Oil, Herbs, Spices.

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