Place the plain flour, dried yeast, salt, and sugar in a large bowl and mix with a spoon.
270 g Plain Flour, 7 g Fast-Action Dried Yeast, ½ teaspoon Salt, ½ teaspoon Caster Sugar
Add the olive oil and tepid water and mix with a spoon, then bring the dough together with your hands.
2 tablespoon Olive Oil, 160 ml Tepid Water
Knead the dough for 1 minute on a lightly floured work surface before placing it back in the bowl (covered with clingfilm or plastic wrap) to prove for 45 minutes at room temperature (you could speed up proving by putting the bowl in a warm place like an airing cupboard).
Roll the dough out on a lightly floured surface or cutting board to roughly 30 cm diameter and place it on a pizza stone or baking tray. Leave to rest for 5 minutes.
Preheat the oven to 240°c (220 fan).
Spread the base with pizza sauce.
3 tablespoon Pizza Sauce
Sprinkle over the chicken, roasted red peppers, and jalapenos.
120 g Cooked Chicken, 2 Roasted Red Peppers in Oil, 2 tablespoon Sliced Jalapenos
Top with grated mozzarella and chilli flakes.
125 g Mozzarella Cheese, ½ teaspoon Chilli Flakes
Bake in the oven for 8-10 minutes until golden and bubbling.