Ingredients

Pizza Dough

• 600 g plain flour
• 10 ml (2 t) of salt
• 5 ml (1 t) sugar
• 1 x 10 g packet instant dry yeast
• 30 ml (2 T) olive oil
• ± 400 ml (1 ¾ C) lukewarm water

Filling

• 1 x 410 g can Rhodes Quality Tomato Italian Style
• 500 ml (2 cups) cooked shredded chicken
• 125 ml (½ cup) BBQ Sauce
• 1 x 440 g can Rhodes Quality Pineapple Pieces in Syrup, drained
• 350 g mozzarella cheese, grated
• salt and freshly cracked black pepper
• dried oregano

Method

1. Sift the flour, salt and sugar into a large bowl.
2. Sprinkle the yeast over the top and add the olive oil.
3. Add 250 ml (1 C) of warm water to the flour and work the mixture together.
4. Continue adding the remaining water, a little at a time, until the dough is soft yet firm and is kneadable without sticking.
5. Knead the dough by hand for about ten minutes or until the dough is elastic and smooth.
6. Form the dough into a ball and place in a floured bowl.
7. Cover with a damp cloth and place in a warm spot to rise until it has doubled in size.
8. Knock down and knead again.
9. Divide into 4 equal balls.
10. Roll out one ball into a large thin round.
11. Spread the base with a generous layer of Rhodes Quality Tomato Italian Style.
12. Stir the BBQ sauce into the shredded chicken until evenly mixed.
13. Place the BBQ chicken onto the tomato layer.
14. Top with the Rhodes Quality Pineapple Pieces and mozzarella cheese.
15. Season with salt, pepper and dried oregano.
16. Repeat with the remaining dough and ingredients.
17. Bake on a lined baking tray in an oven preheated to 190° C for 15 minutes or until golden and crispy.

Cooking Tip: Make pizza dough yourself like a pro, or, cheat like we did and use ready made pizza bases which are a convenient timesaver.