Cajun Chicken Pizza and RW The Blend Pairing

Pizza dough recipe

Ingredients

2 Cups lukewarm water

Pinch of sugar

2 Sachets (20g) of instant dry yeast

2 Tbsp. olive oil

650g All-purpose flour 

1 1/2 Tsp. Salt

Method

If using a stand-up mixer, add the water and sugar to the bowl, sprinkle over the dry yeast, and allow to sit for 5-10 minutes. {If you are mixing by hand, combine in a large bowl.} Stir with a spatula or wooden spoon to combine.

Next, add the olive oil and salt. Gradually add the flour while mixing, using the hook attachment on a low speed. Scrape the hook and then, on medium speed, continue mixing the dough for 5 minutes or until smooth and elasticated. Then place the dough in a lightly oiled bowl, cover it with cling film and a tea towel and let it prove in a warm draft-free area until doubled. I left the dough to prove overnight, but a few hours will suffice. 

Punch the dough down a few times and then divide it into 4 – 5 balls, depending on the size of the pizzas you would like. Then roll it into the desired pizza shape and place it on a tray. I used a pizza stone on this occasion, which worked wonders and gives you a lovely crispy crust! 

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Cajun Chicken Pizza Toppings

• Tomato Pizza Sauce
• Cajun-spiced Chicken {Make beforehand using this Tortilla Chicken recipe
• Red and Green Peppers – thinly sliced
• Pickled Jalapeños – sliced 
• Mozzarella – grated
• Fresh Coriander
• Yoghurt Dressing (You can use Tzaziki or simply mix plain yoghurt, chopped coriander and a squeeze of lime juice) 
• Chilli Oil

Tomato Pizza Sauce

• 1 Tin Tomato puree
• 2 Garlic cloves(Crushed or finely chopped)
• 1 Tbsp. Fresh or dried oregano 
• Salt and pepper to taste

Combine in a small bowl and stir thoroughly. Set aside until you are ready to build your pizza.

Build Your Pizza

Before you start, preheat your oven to 200ºC, and if you are using a pizza stone, place it in the oven for 15 minutes while building your pizza. First, spread the tomato pizza sauce evenly on the pizza base. Next, add the grated mozzarella, followed by the chicken, peppers and Jalapeños. Bake for 10-12 minutes until the crust is crispy and the cheese is sizzling and golden. 

Before serving, top with fresh coriander, a drizzle of chilli oil and a few dollops of the yoghurt dressing. 

Add a few glasses of Robertson Winery The Blend, and you have the makings of a fabulous evening! 

Credit: image and recipe provided by inspiredlivingsa

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