Cajun Chicken Pizza

Directions

Add the yeast & sugar to the water; stir & set aside. In a mixing bowl place 1 cup of plain & 1 cup of semolina flour with 1 teaspoon salt & 2 tblsp of olive oil. Use either a mixer with a dough hook or a wooden spoon and mix the ingredients well adding the yeast mixture in one go, you will have a wet mix. Continue to add the flours in equal portions a little at a time until it comes together into a ball. Keep checking the consistency you won’t use all the flour. Knead using dough hook or turn onto a floured workbench and knead by hand for 5 minutes or so until smooth & elastic. Brush the mixing bowl with a little olive oil & return the dough to the bowl. Turn it over so that it is completely covered in sheen of oil; cover the bowl with cling wrap and put aside to prove for 30 to 45 minutes. While the dough is proving: Preheat oven to flat out
Mix 2 tblsp Cajun spice into the chicken then fry in a hot skillet with a splash of oil until just colored stirring all the time. Turn chicken out into a sieve over a bowl to drain - important or you will have soggy pizza. Put potatoes in cold lightly salted water and boil until soft; drain & mash with milk & butter & a little salt until smooth. Drop snow peas into a saucepan of boiling water for 1 minute; drain and refresh in cold water, dry on paper towel. When dough has doubled in size knock it down and turn out onto a bench top. Divide into 2 balls. Roll out or press out with your hands into two pizza bases. Place on pizza trays and prick all over with a fork; lightly brush with remaining olive oil and dust with a little semolina flour. Sprinkle the pizza bases with a generous covering of cajun spice Spread the par cooked chicken evenly over the pizza bases leaving the outside inch of the base clean. Scatter over the snow peas Using tablespoon dollop 4 or 5 mini ‘mountains-of-mash’ on each pizza. Tear cheese into chunks with your fingers and place 4 or 5 chunks on each pizza Cook in a very hot oven for around 12 minutes or until cooked.