Lemon and Herb Chick'n Pizza
Ingredients
- 30ml warm water (not boiling)
- 30ml milk
- 1/2 teaspoon sugar
- 3g dried fast action yeast
- 75g strong white bread flour
- 10 sprays of 2 cal olive oil
- 6g sea salt
Sauce
- Tomato puree
- Italian herbs
- Garlic powder
- Sweetener
- Water (to thin)
Toppings
- 60g grated mozzarella
- Naked Glory roast readybites
- Lemon juice
- Tarragon
- Italian herbs
Preparation
Combine warm water, milk, sugar, and yeast in a bowl, stir, cover, and let it foam for about 20 minutes.
Gradually add the yeast mixture to the flour to form a dough, using only as much liquid as needed.
Knead the dough until it is smooth and pliable.
Incorporate olive oil by kneading the dough again.
Add sea salt and knead once more.
Place the dough in a covered bowl in a warm place to rise for 30 to 60 minutes until it doubles in size.
Punch down the dough to remove air and stretch it into the desired shape.
Mix tomato puree, Italian herbs, garlic powder, sweetener, and water to prepare the sauce with the right consistency.
Top the shaped dough with the sauce, mozzarella, Naked Glory roast readybites, lemon juice, tarragon, and additional Italian herbs.
Bake in a hot oven for about 10 minutes until cooked.
Tips
Do not use boiling water as it will kill the yeast.
If the yeast mixture does not foam, add a little more sugar and wait longer.
This recipe totals 15.5 syns.
