Chicken And Pesto Pizza - cooking recipe

Ingredients

2/3 oz fresh yeast, crumbled or 3 1/2 tsp active dry yeast
2 1/4 cups bread flour
1/2 tsp salt
5 tbsp olive oil
1 None shallot, finely chopped
1 - 7 oz can chopped tomatoes
1 pinch granulated sugar
2 oz sugar snap peas, chopped
1/4 lb mozzarella cheese, grated
8.75 oz chicken breasts
1 handful arugula
1 tbsp store-bought pesto

Preparation

Dissolve the yeast in 3/4 cup lukewarm water and set aside for 15 mins until frothy. Place the flour in a bowl with the salt and 3 tbsp oil. Mix in the yeast mixture. Knead on a lightly floured work surface for 10 mins until smooth and elastic. Transfer to a bowl, cover with plastic wrap and set aside in a warm place until the dough has doubled in size, about 45 mins.
Preheat the oven to 425\u00b0F. Line a baking sheet with parchment paper. Heat 1 tbsp oil in a frying pan and saute the shallot for 2 mins. Add the tomatoes, sugar and season. Cook gently for 5 mins until thickened. Cook the sugar snap peas in boiling water for 1 min, drain well.
Roll out the dough on a floured surface until about 10 inches in diameter then transfer to the baking sheet. Spread the tomato sauce over the pizza then scatter the mozzarella and sugar snap peas on top and bake for 10-15 mins until crisped and golden.
Meanwhile, heat the remaining oil in a frying pan and saute the chicken for 8-10 mins until cooked through. Slice thinly. To serve, scatter the arugula and chicken over the pizza and drizzle with pesto.