Dough
All-Purpose Flour	g
Wholemeal Spelt Flour	g
Rice Flour	g
Chickpea Flour	g
Water	ml
Active Dry Yeast	g
Kosher Salt	tsp
Olive Oil	tsp
Topping
Minced Chicken	g
Olive Oil	tbsp
Yellow Onion
Cajun Seasoning	tsp
Sweet Smoked Paprika Powder	tsp
Ground Cumin	tsp
Garlic Powder	tsp
Dried Oregano	tsp
Ketchup	g
Honey	g
Dijon Mustard	tsp
Chicken Broth	ml
Salt & Pepper to taste
Corn Tomato Salsa
Fresh Coriander	g
Cherry Tomatoes	g
Corn	g
Lime Juice	tbsp
Avocado
Ranch Sauce
Greek Yoghurt	g
Garlic Powder	tsp
Onion Powder	tsp
Cajun Seasoning	tsp
Sweet Smoked Paprika Powder	tsp
Lime Juice	tbsp
Salt & Pepper to taste

Pinsa
1. To prepare the pinsa, mix the wheat, rice and chickpea flour with the dry yeast. Add the cold water, salt and olive oil and knead in the food processor for 6 minutes until a smooth dough is formed. Then let the dough rest for 30 minutes, kneading it briefly every 10 minutes.
2. Form the dough into a ball and wrap it in cling film or put it in an airtight container. Let rest in the fridge for at least 48 hours.
3. Take the dough out of the fridge two hours before using and let it come to room temperature. Divide the dough into 2 equal pieces. Shape each into balls and roll out into oval flatbreads.
4. Preheat the oven to 200 ºC and prepare the baking sheets with parchment paper. Place the flatbreads on the baking trays and bake for about 12–14 minutes.
Topping
5. Peel and thinly slice the onion.
6. Place a large skillet or a pan over medium high heat, add olive oil. When the oil shimmers, add the ground chicken and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the cajun, paprika, cumin, garlic powder, oregano, and season with salt and pepper. Add the ketchup, honey, dijon, and chicken broth. Stir to combine and bring everything to a simmer.
7. Reduce the heat to medium and simmer for about 10-15 minutes, until the sauce has thickened.
8. While the chicken is cooking, wash and drain the canned corn and quarter the cherry tomatoes. Wash, shake dry, pluck the leaves of coriander, and roughly chop. Place all the salsa ingredients in a bowl and gently mix. Peel and slice avocado.
9. To make the ranch sauce, place all the ingredients in a bowl and whisk until smooth.
10. Once all is done, spread the BBQ chicken over the baked pinsa, top with corn salsa, avocado slices and drizzle with ranch sauce. Garnish with fresh coriander.

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