Coconut chicken fusion pizza
For the dough, mix 10g yeast with 30ml (2 tbsp) honey and a little lukewarm water. In another bowl, mix 500g cake flour and 5ml (1 tsp) salt. Pour onto a clean working surface. Make a well in the centre and pour in the yeast mixture and 30ml (2 tbsp) olive oil. Using your fingertips in a circular motion, slowly mix in the flour to create a sticky batter.
Dust your hands with flour and keep mixing, adding water until the dough starts to hang together and is less sticky. Make sure that all the flour is mixed into the dough. Shape it into a ball and place on a floured surface. Knead until the
dough is elastic, about 5 minutes. Dust the top with flour and place in a bowl covered with a damp kitchen towel. Set aside in a warm place to prove for about 2 hours. Knock the air out by squashing it.
Divide the dough into four pieces and set aside. Preheat the oven to 200°C with the top grill on. Lightly dust a working surface with semolina and roll one piece of dough very thinly into a 30cm disk. Place on a pizza tray and prick all over with a fork. Bake for 1 minute. For the topping, spread 100ml pizza-base tomato sauce over the base.
Mix together 100g poached and finely shredded chicken breast, 50ml coconut milk, 30ml (2 tbsp) dukkah and 15ml (1 tbsp) soy sauce. Scatter the chicken mixture evenly over the tomato sauce.
Sprinkle with 50g grated mozzarella and 50g grated cheddar. Return to the oven and bake until the cheese is melted and the base is crisp, about 5 minutes. Whisk together 50ml yoghurt and 20ml (4 tsp) soy sauce and pour into a squeeze bottle.
Remove the pizza from the oven and sprinkle with bean sprouts. Drizzle with the yoghurt mixture and add a few fresh coriander leaves. Serve hot. Serves 1.
The remaining pizza dough can be frozen for up to three months.