Nigerian Chicken Suya Pizza

Instructions

Mix the flour, yeast, nutmeg and sugar together, then work in the olive oil and enough water to make a medium-soft dough. If it feels stiff, add a little water; if it turns sticky, knead in a few dustings of flour. Knead for a few minutes until smooth.

Rub the dough with 1 tsp oil and set it in a greased bowl. Cover it and leave it somewhere warm for about 1 hour, until it has doubled in size.

Heat oil in a saucepan and add the tomatoes, peppers, onion, garlic, bouillon and ata rodo. Cook until everything is soft and saucy, then drain off the oil that floats to the top so the pizza does not turn greasy.

Pat the cleaned chicken dry and season it with salt. After a short rest, stir together the oil, yaji powder and chile pepper, coat the chicken in it, and marinate for 20 to 60 minutes.

Heat 1 tbsp oil and 1 tbsp butter in a pan and sear the chicken on all sides until it just starts to turn golden. Finish it in a 350°F oven until cooked through, or keep cooking on the stovetop over medium heat if you have no oven.

Let the chicken rest for 10 minutes so it keeps its juices, then cut it into bite-sized pieces.

Punch down the risen dough and knead it gently for about 5 minutes on a floured surface. Roll and stretch it into a thin round crust.

Brush the crust with 1 tsp oil and spread the sauce over it, leaving a border about 1 inch wide. Scatter the chicken, sliced onion, tomatoes, green pepper, crushed Maggi and cheese over the sauce.

Bake at 400°F for 8 to 15 minutes. The pizza is ready when the crust is well browned on the bottom and edges and the cheese has melted.