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  • 1 1/2 Cup Sovrano 'OO' Pizza flour or Ceres Organics Buckwheat flour GF option
  • 1/2 tsp Salt
  • 1/4 Cup of Water or Milk
  • 1 Egg
  • 3 tsp Baking Powder
  • 1 1/2 tsp The Spice Trader dried Oregano
  • 1/2 tsp The Spice Trader ground Pepper
  • 1T Butter or Olive Oil or I really like using Olivado Avocado Oil just because of the texture it creates.

Simply place all ingredients in a mixing bowl and with your hands knead until you have a smooth ball. You may need to add up to another ΒΌ cup of water or milk.

Pizza Topping:
Jenny's Kitchen Tamarind Chutney in Medium
Red onions
Chicken breast
Sour cream
Leerdammer Cheese
Fresh Thyme (optional)

To prepare your pizza:
Gently fry your onions until they are soft and caramelised. Cut the chicken into pieces around 2cm in size, and pan fry them in a med-hot pan until they are golden and just cooked. Let the chicken and onion cool.

Spread each base with 2-3 tablespoons of Jenny's Tamarind Chutney. Top this with the onions, then Leerdammer. Arrange the chicken pieces on the pizza and spoon teaspoon size dollops of sour cream between the chicken pieces.
Sprinkle with the thyme, and season with salt and pepper.
Bake in a hot oven (220c) until it is golden brown.


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