Peri Peri Chicken Pizza

Portugal's gift to the world - peri peri chicken - on a wood-fired pizza. A generous 300g of spicy, charred chicken on a classic tomato and mozzarella base. This is not a subtle pizza. It is bold, fiery and satisfying, with the wood smoke amplifying the peri peri marinade beautifully.

The key is using properly seasoned chicken that has been cooked before it goes on the pizza. Leftover peri peri chicken from a weekend cook works brilliantly here - just shred or chop it and scatter it generously over the base.

Ingredients

• 1 pizza dough ball
• 50g tomato pizza sauce
• 100g fresh mozzarella, torn
• 300g cooked peri peri chicken, shredded or chopped
• Olive oil
• Sea salt and black pepper

Method

1. Fire your pizza oven to 400 to 450 degrees.
2. Stretch the dough to about 12 inches on a floured surface.
3. Spread the tomato sauce over the base, leaving a border for the crust. Scatter the mozzarella and drizzle with olive oil.
4. Distribute the cooked peri peri chicken generously across the surface.
5. Season with sea salt and black pepper, then drizzle with a little more olive oil.
6. Slide into the oven and bake for 60 to 90 seconds, turning frequently for an even cook.
7. Serve immediately.