Dough: Mix sugar and yeast in luke warm water and keep aside for 5 minutes until foamy.

In a mixing bowl, add all-purpose flour, milk powder, salt, sugar and baking powder.

Give it a mix. Dry mix is ready.

Add the foamy yeast mixture, whisked egg and oil to the dry mix.

Knead until smooth.

The dough should be very sticky but manageable. If you think the dough is too sticky to manage, then add 1-2 tbsp of flour and knead again.

Shape into a ball and apply oil all over. Place in a bowl, cover and keep it aside until it is doubled in size.

While the dough is proofing, let’s prepare the chicken

Chicken filling: Cut chicken into very small pieces and add to a pan.

Mix all the ingredients of the filling and add to the chicken.

Mix and cook until the moisture has evaporated and chicken has cooked. Keep aside for later use.

Red sauce: Add oil, ketchup, tomato paste and Basil to a pan and cook until it starts to bubble. Do not cook more. Take off from the heat. Keep aside for later use.

White sauce: Mix fresh cream, cream cheese and lemon juice. Keep aside for later use.

ASSEMBLY: Preheat the oven at 220 °C.

Take the dough and divide into 2 parts.

Roll one past into a thin roti and arrange in a springform pan ( I used 8 inch, use 12 inch for best results). Poke the base with a fork.

Apply the red sauce on the dough.

Arrange chicken pieces and top with mozzarella cheese. Now layer with white sauce and top with onions, bell peppers and olives.

Roll the second half of the dough and cover the whole pizza pan with it.

Cut the extra dough. Top this layer with mozzarella cheese, bell peppers, olive and tomato slices (I used cherry tomatoes).

Bake at 220 °C in a preheated oven for 12-15 minutes using ONLY lower rod and for 3 minutes using ONLY upper rod.

Enjoy!