2 cups self raising flour
1 cup Maas (Sour Milk)
½ teaspoon cooking oil
Sweet Chilli Sauce
Sliced mushrooms (braised with butter, fine salt & black pepper until well done)
Fine chicken fillet cut into small pieces (braised with butter, fine salt, black pepper, crushed ginger & garlic until well done)
Finely sliced jelapenos
Finely sliced peppers
Finely sliced chillies
Grated gouda cheese
Grated mozzarella cheese
Add the flour into a dish & add the maas to it. Mix well until the dough is a bit sticky but easy to handle. Place onto a floured surface and roll out into a circle. I left the thickness at least half a centimetre. Place the base onto a floured pizza pan or pot lid . Brush the top lightly with cooking oil and leave aside.
Add a teaspoon of oil into a pot. Add ¼ cup of the tomato puree, add ½ teaspoon vinegar, 1 teaspoon brown sugar, sliced onions & a pinch of fine salt. Cook until the mixture thickens & leave aside to cool. Add about 3 tblspns of the sweet chilli sauce & mix well.
NB: U can taste to make sure that the sauce has enough salt / sugar that would suit you.
Spread the sweet chilli sauce mixture onto the pizza. Top with the braised chicken pieces and mushrooms. Add the jelapenos, peppers, chillies & origanum. Sprinkle the grated gouda & mozzarella cheese over the filling.
Bake the pizza in a preheated oven for 15-20 minutes at 180 degrees. Remove when the base has risen & the cheeses have melted. Slice & enjoy.
13 Mar 2018