ROASTED CHICKEN & VEGETABLE PIZZA

Pizza is a good choice as it's a dish everyone can tuck into at the same time, enhancing that feeling of togetherness.

It is also easy to whip up, and everyone can chip in and help. In fact, instead of making the base yourself, you can use a sliced baguette and top it off with roasted chicken and lots of vegetables.

And how is Mrs Celeste Chew, owner of Cake My Day, a cooking studio in Grange Road,, who cooks virtually every day, celebrating Mother's Day?

The culinary instructor, who is in her early 40s, says with a laugh: 'Oh, my son and daughter will just tell me, Mum, no cooking today. We are taking you out.'

You can call Cake My Day on 6327-1181.

ROASTED CHICKEN & VEGETABLE PIZZA

PIZZA BASE
500g bread flour
2 tsp sugar
1 tsp salt
14g yeast
250ml water (use 230ml first, if dough is dry, add more)
2 Tbs olive oil (more for greasing)

Method
1. Sift flour into a bowl. Add yeast, sugar and salt. Mix well.
2. Make a well in the centre, mix oil and water together. Pour mixture in and use a dough hook to mix till a soft dough is formed.
3. Knead dough for about 10 minutes till smooth and elastic.
4. Cover dough with cling film and proof for 1 - 1 1/2 hours till well risen or double its volume.
5. Punch dough down and knead on a floured board till smooth.
6. Divide dough into 2 parts. Knead each part to fit a 12-inch pizza pan.

TOMATO SAUCE FOR BASE
125 ml olive oil
1 large onion (finely chopped)
2 cloves garlic (finely chopped)
500g tomato passata

Method
1. Heat oil in pan. Saute onions till translucent.
2. Fry garlic till fragrant and add tomato passata. Simmer till mixture is thick. Adjust sugar and salt to taste.

VEGETABLE TOPPING
2 Tbs olive oil
1 red onion (cut into 6 wedges)
1 zucchini (sliced 1cm thick)
1 eggplant (sliced 1cm thick)
1 red pepper (sliced)
1 yellow pepper (sliced)
1 green pepper (sliced)
3 cloves garlic (crushed)
20 cherry tomatoes
125g parmesan cheese

ROASTED CHICKEN
2 chicken thighs
1 tsp light soya sauce
2 tsp honey
2 Tbs brandy
Salt and pepper to taste

Method
1. Marinade chicken with the above ingredients for at least an hour. Bake in an oven at 220 deg C for 20-30 minutes, turning the other side up halfway through.
2. When cooled, shred chicken and leave aside.

ASSEMBLY
1. Preheat oven to 210 deg C.
2. Spread tomato sauce on pizza base, leaving a 1cm border.
3. Bake pizza for five minutes to set the base. Remove from oven.
4. Sprinkle grated parmesan cheese over the base.
5. Scatter vegetables over pizza top and bake for 15-20 minutes. The base of the pizza should be crisp and golden.
6. Spread roasted chicken over pizza.