Preheat oven to 230°C (450°F). If using a pizza stone, place it in the oven to heat. Lightly dust a pizza peel or baking sheet with cornmeal or semolina. Brush the prepared pizza dough with 1 tablespoon olive oil and stretch/roll it into a 10–12 inch round (or desired shape) on the dusted surface.

Creamy tomato sauce

make sauce

In a small skillet over medium heat, melt 1 tablespoon butter. Add minced garlic and sauté for 20–30 seconds until fragrant. Stir in 3 tablespoons tomato puree and 1 tablespoon tomato ketchup. Add 3 tablespoons heavy cream and stir to combine. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano and 1 teaspoon red chili flakes. Simmer gently for 2–3 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Spread the creamy tomato sauce evenly over the prepared dough, leaving a 1/2-inch border for the crust.

Toppings - chicken & vegetables

cook chicken

Pat the 200 g chicken pieces dry. Season with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, for 5–7 minutes until cooked through and lightly browned. Remove from heat and let rest for 2 minutes, then shred or leave as small cubes.

prepare vegetables

Thinly slice 1/2 red onion, 1/2 bell pepper, and thinly slice 3 green onions separating white and green parts. Deseed and dice 1 ripe tomato. Toss the sliced white parts of green onions, red onion, bell pepper and tomato together and set aside. Reserve green onion tops for garnish.

Distribute the cooked chicken evenly over the sauced dough. Scatter the mixed sliced vegetables (red onion, bell pepper, diced tomato and white scallion parts) on top of the chicken.

Cheese & finishing

Evenly sprinkle 1.5 cups shredded mozzarella and 1/2 cup grated cheddar over the toppings so they cover the pizza surface.

If desired, lightly dust with 1/2 tsp crushed red pepper for extra heat.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 230°C (450°F) for 10–14 minutes, or until the crust is golden and cheese is bubbly and slightly browned. Rotate halfway through baking for even color.

Remove pizza from oven. Let rest for 2–3 minutes, garnish with the reserved green onion tops and 2 tablespoons chopped cilantro or parsley. Slice and serve hot.