Ingredient

For the Dough:

Flour 2 cups

Sugar 2 tbs

Salt 1 tbs

Egg 1 unit

Oil 4 tbs

Yeast 1½ tbs

For Meat Topping:

Chicken (boneless ½x½ inch cubes) 1½ cup

Red chilli (crushed) 1 tbs

Oregano powder 1 tbs

Shangrila Lemon Juice 2 tbs

Salt 1 tbs

Oil 5 tbs

Capsicum (small cubes) 1 unit

Tomato (small cubes) 2 units

Onion (small cubes) 1 unit

Sweet corn ¼ cup

Black olives (sliced) 3 tbs

Mushrooms (sliced) 3 tbs

Cheddar Cheese (grated) 1 cup

Mozzarella cheese (grated) 1½ cup

Shangrila Pizza Sauce 1 cup

Shangrila Peri Peri Sauce 1 cup

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Preparation

Method

For the Dough:

In a cup of warm water, add yeast and sugar and set aside to rise. In a bowl add remaining ingredients of the dough along with yeast and knead with warm water to a soft dough, cover and set aside to rise.

For Meat Topping:

In a bowl add chicken, oregano, crushed red chilli, Shangrila Lemon Juice, salt and mix well. Heat oil in a pan, add chicken and fry on high heat for 1 minute, add half cup of Shangrila Peri Peri Sauce and cook till all the liquid dries. Set aside. Now roll out the dough into a 12” round disc. Cover and set aside to rise for 20 minutes. Spread Shangrila Pizza Sauce and remaining Shangrila Peri Peri Sauce, and bake in a preheated oven at 250°C for 10 minutes. Remove it from oven and sprinkle Cheddar and Mozarella cheese. Add chicken and vegetable on it and bake again for 20 to 25 minutes. Remove and serve hot.