Pizza dough
- 375 ml cake flour plus extra for dusting, sifted
- 7 ml dried yeast
- 15 ml (3 tablespoons) white sugar
- 5 ml (1 teaspoon) salt
- 15 ml (1 tablespoon) olive oil
- 125 ml (¼ cup) warm water
Topping
- 60 ml (4 tablespoons) tomato sauce
- 1 chicken breast fillet, cooked and cubed
- 180 ml mozzarella cheese, grated
- 125 ml (¼ cup) Cheddar cheese, grated
- 15 ml (1 tablespoon) fresh parsley, chopped
- Wooden skewers soaked in water for at least 30 minutes
Method
- To make the pizza dough: Place the dry ingredients in a large bowl. Make a well in the centre and add small amounts of water at a time. Mix to form the dough. Transfer the dough onto a dusted working surface. Knead until smooth. This will take about 15 minutes.
- Place the kneaded dough into a lightly greased large bowl to proof. Cover with clingfilm. Proof for 1 hour and 30 minutes. Now ‘knock down’ the dough. Proof for a further 30 minutes before rolling out the dough, once again on a slightly dusted surface. Ensure that your rolling pin is slightly dusted with flour too.
- To add the toppings and make the pizza: Preheat the oven to 200° C. Roll the dough on a floured surface. Ensure that you don’t roll it too thinly. Using the back of a spoon or a spatula, smear the tomato sauce on the surface of the dough. Cover the entire surface. Sprinkle with the cooked chicken fillet cubes, grated cheese and parsley. Roll into a sausage roll or Swiss roll shape. Using a sharp knife, divide and cut the roll into smaller rolls of 5 cm thickness each.
- Place the mini-rolls on a floured baking tray. Push the skewers through each pizza pop or mini-roll. Place the desired number of pizza pops on each skewer. Bake for your preheated oven about 10 − 12 minutes until cooked. Remove from the oven and transfer to a cooling rack. Pack the cooled, skewered pizza pops in a lunchbox.