Mix the yeast with the water and sugar and let sit for about 5 minutes until it’s foamy.
Mix the salt and the flour in a large bowl (I always use my stand mixer with dough hook, but you can use a handheld mixer with dough hooks as well). Start with 400g, you can add more if the dough is too sticky/too wet.
Once the yeast mixture is foamy, pour it into the flour and add the oil.
Attach the dough hook(s) and knead until a dough forms and starts to pull away from the sides of the bowl. If it’s too sticky/too wet, add more flour.
Then knead for another 5 minutes or so until the dough is elastic.
Coat the dough with a little bit of oil (a teaspoon should be enough), cover the bowl with a towel or cling film and put in a warm place.
Let the dough rise for about 10 minutes. After those ten minutes, the dough is ready to be used.
While the dough is rising, heat a little bit of oil in a frying pan and brown the chicken mince. Add seasoning and stir well. Set aside.
Cut the pepper and shallots in thin slices.
Once the dough has risen, put it on a floured surface and roll it into a rectangle.
Place the rolled-out dough on a baking sheet (greased or lined with parchment paper). Spread tomato sauce on the dough.
Then add all toppings, starting with the mozzarella, then divide the browned chicken mince, shallots and peppers on top.
Cut the cherry tomatoes in half. Then scatter over the pizza and crumble the feta on top.
Bake ca. 15 – 20 minutes in a preheated oven at 220°C.
*You can use any of your favourite tomato sauce. I like to use simple tomato passata (a thin tomato sauce made from raw pureed tomatoes) and season it with a bit of salt and pepper.
**Use your favourite seasoning (Italian, TexMex, etc) or add 1 tsp paprika, 1 tsp salt, 1/2 tsp pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp curry powder.