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'Fakeaways' have increased in popularity over the past year, and what better than having a go at a Pizza Express classic? This pizza pairs picante peppers with smoky chicken and garlic oil - perfect party food!
Recipe taken from PIZZAEXPRESS FROM ITALY WITH LOVE: 100 Favourite Recipes to Make at Home (Seven Dials, £18.99)Make the dough. Pour the warm water into a bowl and add the sugar. Stir in the dried yeast, if using, or crumble fresh yeast into the water. Mix until the yeast has dissolved, then cover. Leave the mixture to stand in a warm place for about 15 minutes until a froth has developed on the surface – a sunny windowsill is ideal.
Sift the flour into a large mixing bowl, stir in the salt and make a well in the middle. When the yeast is ready, add the olive oil, then pour the mixture into the well and stir. Lightly flour your hands and slowly mix the ingredients by hand until they come together.
Generously dust your work surface with flour. Tip the dough onto the work surface and knead for 10 minutes until it’s smooth and silky and no longer sticking to your fingers. Make sure you have enough flour on your work surface to stop the dough being sticky, but not so much that it becomes dry. Divide the dough into two pieces. Very lightly oil your hands and shape the dough into two neat portions – often referred to as pucks. The oil from your hands will leave a very fine layer of oil on the dough pucks and will stop them drying out.
Put the dough pucks in separate bowls, cover with cling film or a tea towel and leave in a warm place until doubled in size. This will take 45–60 minutes, depending on the temperature.
While your dough is rising, preheat your oven to 230°C/Fan 210°C/Gas 8. Lightly oil a couple of non-stick baking trays.
Dust your work surface with flour. Press and push each piece of dough into a circle about 24cm in diameter. Place your pizza bases on the baking trays.
Using a tablespoon, spread a thin layer of passata over the pizza bases, taking it almost to the edges. Tear the peppers into pieces and add them to the pizzas – place them skin-side down so they don’t burn. Tear the chicken into pieces and divide between the pizzas, then add the onion rings. Add the mozzarella and season with oregano and black pepper. Sprinkle the Cajun spice over the pieces of chicken to give great flavour and colour, then drizzle a teaspoon of garlic oil over each pizza.
Place the pizzas in the preheated oven and bake for 8–10 minutes, then serve.
Make the dough. Pour the warm water into a bowl and add the sugar. Stir in the dried yeast, if using, or crumble fresh yeast into the water. Mix until the yeast has dissolved, then cover. Leave the mixture to stand in a warm place for about 15 minutes until a froth has developed on the surface – a sunny windowsill is ideal.
Sift the flour into a large mixing bowl, stir in the salt and make a well in the middle. When the yeast is ready, add the olive oil, then pour the mixture into the well and stir. Lightly flour your hands and slowly mix the ingredients by hand until they come together.
Generously dust your work surface with flour. Tip the dough onto the work surface and knead for 10 minutes until it’s smooth and silky and no longer sticking to your fingers. Make sure you have enough flour on your work surface to stop the dough being sticky, but not so much that it becomes dry. Divide the dough into two pieces. Very lightly oil your hands and shape the dough into two neat portions – often referred to as pucks. The oil from your hands will leave a very fine layer of oil on the dough pucks and will stop them drying out.
Put the dough pucks in separate bowls, cover with cling film or a tea towel and leave in a warm place until doubled in size. This will take 45–60 minutes, depending on the temperature.
While your dough is rising, preheat your oven to 230°C/Fan 210°C/Gas 8. Lightly oil a couple of non-stick baking trays.
Dust your work surface with flour. Press and push each piece of dough into a circle about 24cm in diameter. Place your pizza bases on the baking trays.
Using a tablespoon, spread a thin layer of passata over the pizza bases, taking it almost to the edges. Tear the peppers into pieces and add them to the pizzas – place them skin-side down so they don’t burn. Tear the chicken into pieces and divide between the pizzas, then add the onion rings. Add the mozzarella and season with oregano and black pepper. Sprinkle the Cajun spice over the pieces of chicken to give great flavour and colour, then drizzle a teaspoon of garlic oil over each pizza.
Place the pizzas in the preheated oven and bake for 8–10 minutes, then serve.
15 minutes
Serves 18-22 scones
