Ingredients

For the dough:
400g plain flour
7g fast-action dried yeast
1 tsp salt
1 tsp caster sugar
2 tbsp olive oil
1 tbsp semolina

For the topping:
1 Kohinoor Butter Chicken Cooking Sauce
300g cooked chicken, shredded
1 red onion, thinly sliced
75g mozzarella cheese, grated
Flaked almonds to serve
Fresh coriander to serve

Method

• Preheat the oven to 220˚C and place in 2 baking trays to get hot
• Mix together the flour, yeast, salt, and sugar. Make a well i the centre and add the oil with 225ml water.
• When a dough forms, turn out of the bowl and knead on a floured surface for 1 minute, until the dough is smooth.
• Leave to rest whilst for 5-10 minutes
• Split the dough in half and roll out to 25cm wide circle.
• On a large square of baking paper, sprinkle on half the semolina and place the dough on top. Stretch out the dough with your fingers by pushing it, leaving a slightly thicker outside for the crust.
• Repeat this with the remaining dough, giving you two pizzas.
• Add a generous helping of Kohinoor Butter Chicken Cooking Sauce to the pizza bases and use the back of spoon to spread evenly.
• Sprinkle on the mozzarella, chicken, and slices of red onion to the pizzas.
• Leave the pizzas to rest again for another 10-15 minutes.
• Transfer the pizzas (with the baking paper) to the hot trays in the oven and bake for 10-15 minutes or until the base is golden and crisp.
• Sprinkle with almonds and coriander and serve!