Chicken Kebab Pizza Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pizza dough:</li><li class="ingredients-single-item">500g strong bread flour (plus extra for dusting)</li><li class="ingredients-single-item">7g fast-action dried yeast</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">325ml lukewarm water</li><li class="ingredients-single-item">2 tbsp olive oil (plus extra for greasing)</li><li class="ingredients-single-item">For the chicken kebab:</li><li class="ingredients-single-item">400g boneless chicken thighs, cut into 2cm pieces</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1 tsp paprika</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1/2 tsp ground coriander</li><li class="ingredients-single-item">1/2 tsp cayenne pepper (adjust to taste)</li><li class="ingredients-single-item">1/2 tsp ground black pepper</li><li class="ingredients-single-item">For the toppings:</li><li class="ingredients-single-item">200g tomato passata</li><li class="ingredients-single-item">2 tsp dried oregano</li><li class="ingredients-single-item">250g mozzarella cheese, grated</li><li class="ingredients-single-item">1 red onion, thinly sliced</li><li class="ingredients-single-item">1 green bell pepper, thinly sliced</li><li class="ingredients-single-item">For the garlic yogurt sauce:</li><li class="ingredients-single-item">100g Greek yogurt</li><li class="ingredients-single-item">1 garlic clove, minced</li><li class="ingredients-single-item">1 tbsp fresh lemon juice</li><li class="ingredients-single-item">2 tbsp fresh cilantro, chopped (plus extra for garnish)</li><li class="ingredients-single-item">Salt and pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or heavy baking tray</li><li class="equipment-single-item">Pizza peel or flat baking sheet (for transferring pizza)</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Cast iron skillet or frying pan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by preparing the pizza dough. In a large bowl, combine the flour, yeast, and salt. Make a well in the center and pour in the lukewarm water and olive oil. Mix with a wooden spoon until the ingredients come together, then turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when gently pressed with your finger.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and leave to rise in a warm place for about 1 hour or until doubled in size. This slow rise develops the gluten structure and creates a better flavor in your finished crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough is rising, prepare the chicken kebab marinade. In a bowl, combine the olive oil, minced garlic, lemon juice, cumin, paprika, oregano, coriander, cayenne pepper, and black pepper. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes (or up to 8 hours for more intense flavor).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat a cast iron skillet or frying pan over medium-high heat. Cook the marinated chicken pieces for 6-8 minutes, turning occasionally, until golden brown and cooked through. The high heat will create caramelization on the outside while keeping the inside juicy. Set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Make the garlic yogurt sauce by combining the Greek yogurt, minced garlic, lemon juice, chopped cilantro, salt, and pepper in a small bowl. Mix well and refrigerate until ready to use. The acidity in this sauce will help cut through the richness of the cheese and meat.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to its maximum temperature (usually 240-250°C/465-480°F) with the pizza stone or heavy baking tray inside. The extremely hot surface will help achieve a crisp base by rapidly cooking the bottom of the pizza dough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the dough has risen, punch it down gently to release the air. Divide it into two equal portions. On a lightly floured surface, roll or stretch each portion into a 30cm circle. Don't worry if it's not perfectly round – homemade pizza looks best with a rustic shape!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer one pizza base to a piece of baking parchment or a lightly floured pizza peel. Spread half the tomato passata evenly over the base, leaving a 1-2cm border for the crust. Sprinkle with 1 teaspoon of dried oregano.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Top with half the grated mozzarella, followed by half the cooked chicken kebab pieces, sliced red onion, and green bell pepper. The layering order matters – cheese first creates a barrier that prevents the crust from becoming soggy from the toppings.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully slide the pizza (with the parchment paper if using) onto the preheated pizza stone or baking tray. Bake for 10-12 minutes until the crust is golden brown and the cheese is bubbling and slightly charred in spots. Keep a close eye on it as it can go from perfectly cooked to burnt quickly at high temperatures.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and drizzle with half the garlic yogurt sauce. Sprinkle with fresh cilantro. Repeat steps 8-11 with the remaining dough and toppings to make the second pizza.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow each pizza to cool for 1-2 minutes before slicing. This brief resting period allows the cheese to set slightly so your toppings don't slide off. Serve immediately while hot and enjoy your homemade Chicken Kebab Pizza!</li></ol>