Chicken and basil pizzas

Ingredients
1 quantity pizza dough

Chicken and basil topping
8 plum (egg or Italian) tomatoes, thickly sliced
2 boneless chicken breast fillets, cut into thick slices
2 tablespoons olive oil

Freshly ground black pepper
75 g/21/2 oz marinated olives, pitted
1/2 bunch fresh basil, shredded
25 g14 oz grated Parmesan cheese

Method
1.Preheat barbecue to a high heat. Lightly brush tomato and chicken slices with oil and season with black pepper to taste. Place on barbecue and cook for 2 minutes each side or until chicken is brown and cooked through.
2.Divide pizza dough into 8 portions and roll into rounds about 1 cm/1/2 in thick. Lightly brush dough with oil, place on barbecue grill and cook for 3-4 minutes or until golden and crisp on one side .
3.FIip pizza bases. Top cooked side with tomatoes and chicken, then scatter with olives and basil and sprinkle with Parmesan cheese. Cook for 3-5 minutes longer or until base is golden and crisp and topping warm. Serve immediately.

Tip from the chef
Kneading is an important technique when making pizza dough. Kneading by hand will take about 5-10 minutes and the dough should be elastic, soft and shiny. Knocking after the first rising of the dough, knocks out the air bubbles which have developed during rising and ensures a good textured cooked product.

Cooking time: 15 minutes; preparation time: 15 minutes, makes 8