Start by preparing the pizza dough. In a large mixing bowl, combine the 2 cups of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of instant yeast, and ½ tablespoon of salt. Whisk everything together to evenly distribute the dry ingredients. The sugar helps activate the yeast, and the salt adds flavor, so be sure to mix well.
Next, add ½ cup of water and 2 tablespoons of vegetable oil to the dry mixture. Using a spatula, stir everything together to form a rough dough. The dough will be slightly sticky at first, so don’t worry if it doesn’t immediately come together perfectly.
Once the dough begins to form, transfer it to a floured surface. Knead it with your hands for about 5-8 minutes, or until it becomes smooth and stretchy. The goal here is to activate the gluten in the flour, which will give the dough its soft, elastic texture. If the dough feels too sticky, sprinkle a little more flour on it as you knead. Conversely, if the dough is too dry, add a little water, one tablespoon at a time.
Once kneaded, place the dough into a greased bowl and cover it with a clean kitchen towel. Let it rest in a warm place for about 1 hour, or until it doubles in size. This resting time allows the yeast to work its magic, making the dough light and airy. If you’re in a rush, you can speed up this process by turning on your oven to its lowest setting, turning it off, and placing the dough inside.
While the dough is rising, prepare the chicken. Cut your chicken into bite-sized pieces, making sure they are roughly the same size for even cooking. In a mixing bowl, season the chicken with salt, ginger powder, garlic powder, chili pepper, and seasoning cubes. Toss the chicken until all sides are coated, ensuring that the seasoning touches every part of the chicken. Let it marinate for about 10 minutes to allow the flavors to absorb into the meat.
Once the chicken has marinated, heat a pan over medium heat with a bit of oil. Fry the chicken pieces, stirring occasionally, until they are fully cooked and browned on all sides, about 7-10 minutes. Once done, set the chicken aside to cool slightly.
After the dough has risen, punch it down to release the air. Transfer it back to your floured surface and roll it out into your desired pizza shape, whether round or rectangular, depending on your pan. Place the rolled dough into a greased pizza pan or baking sheet. Be sure to stretch the dough to fit the pan evenly. If you prefer a thicker crust, leave it slightly thicker around the edges.
Using a fork, create several small openings in the surface of the dough. This technique prevents the dough from puffing up too much during baking. Preheat your oven to 175°C (about 350°F). Place the dough in the preheated oven and bake it for 5-7 minutes. The dough should start to firm up slightly, but it won’t be fully baked yet. This step helps set the base so it can hold the toppings without becoming soggy.
After the dough has partially baked, remove it from the oven. Brush a generous amount of pizza sauce on the surface of the dough, spreading it evenly across the entire base. The sauce adds flavor and moisture to the pizza. Next, arrange the thinly sliced yellow and red bell peppers evenly over the sauce. The sweet peppers will add a nice crunch and a touch of sweetness to the pizza.
Now, add the cooked chicken to the pizza, distributing it evenly across the surface. Sprinkle the cheese generously over the chicken and peppers, ensuring that every bite will have that delicious melty texture. You can use mozzarella cheese for a traditional pizza, or mix it up with other types of cheese like cheddar or gouda for extra flavor.
For extra flavor, brush the outer edges of the dough with a little vegetable oil to enhance the crust’s color and crispness. Return the pizza to the oven and bake for an additional 25-30 minutes, or until the cheese is melted and bubbly, and the crust is golden brown. Keep an eye on it during the last few minutes of baking to ensure it doesn’t burn.
Once baked, remove the pizza from the oven and let it cool for a few minutes before slicing and serving. The crust should be crispy on the outside, yet soft and chewy on the inside, and the toppings should be perfectly cooked and flavorful.
