Pizza base:
200g strong bread flour
75g sachet dried yeast
25g Northern Ireland butter
100ml tepid water
Topping:
75g Northern Ireland mature cheddar
75g Northern Ireland mozzarella
1½ peppers (red, green, yellow)
1 Northern Ireland chicken fillet
8 tbsp tomato and herb pizza sauce
Basil
2 tomatoes
Preheat oven to 180°C/ gas mark 4.
To prepare the base, sieve the flour into a bowl, rub in the butter and sprinkle on the yeast.
Add the tepid water and mix to a soft consistency. Knead the dough on a floured work surface and shape into a large circle.
Spread the herb and tomato sauce over the base and arrange the topping ingredients. Cover with cheese and basil.
Cook in the oven for 25–30 minutes until golden brown.
Serve with salad.
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