2-3 tbsp tomato puree (canned or bottled tomato puree)
100g mozzarella cheese, thinly sliced or grated
Grated Parmesan cheese
pinch of thyme
pinch of rosemary
dash of Italian seasoning
Sift plain flour and high protein flour into a mixing bowl. Fit machine with a dough blade. Add in yeast and combined water mixture. Beat mixture for two to three minutes or until a smooth dough is formed.
Cover the dough and set aside to proof for 35 to 40 minutes. Knock down the dough and place it on a lightly floured tabletop. Knead by hand for two to three minutes.
Roll out dough to fit a 28-30cm pizza tray or pan and brush the surface with a little olive oil.
Bake in preheated oven at 180 ºC for eight to 10 minutes. Remove dough out to cool slightly. Spread tomato puree on dough base. Arrange some mozzarella cheese evenly over the tomato puree.
Top up with cooked chicken meat and the rest of the ingredients. Sprinkle herb seasoning for extra flavouring.
Top with parmesan cheese and mozzarella cheese. Bake in preheated oven at 200 ºC or until dough is golden and the cheese melts. Serve hot.