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1
Pre-heat a baking sheet at gas mark 8, 230C.
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2
Sift 130g of flour with the salt and yeast into a bowl.
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3
Add the olive oil and 100ml warm water.
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4
Mix to a dough adding a further 20ml of warm water if required.
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5
Transfer to a flat, floured work surface and knead for around 5 minutes.
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6
Transfer the dough to a bowl and cover with cling film lightly oiled on the underside.
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7
Leave until the dough has doubled in bulk - about an hour at room temperature.
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8
Varnish the red pepper with olive oil and roast in the oven until almost black.
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9
Remove and leave to cool in a bowl sealed with Clingfilm.
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10
When cold enough to handle, remove skin, discard seeds and juices and cut into finger-wide strips
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11
Mix the crushed garlic with some olive oil, then apply over the cherry tomatoes and roast for 5 minutes.
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12
When the dough is ready, tip on to a work surface sprinkled generously with flour.
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13
Knead for a couple of minutes to remove any air, then shape into a ball.
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14
Dust your rolling pin with flour and roll the dough out to a circle approximately 10 inches (25.5 cm) in diameter.
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15
Remove the baking sheet from the oven, then sprinkle with flour.
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16
Place the pizza base on to a baking sheet in the centre of the oven for about 5 minutes, until the dough is just starting to colour.
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17
Remove from the oven and spread evenly with tomato sauce.
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18
Sprinkle lactose-free cheese cubes over the pizza, together with small dollops of lactose-free soft cheese.
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19
Add the pieces of chicken, roasted cherry tomatoes, and strips of roasted red peppers.
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20
Put back in the oven on a high shelf for approximately 6-8 minutes until the crust is golden brown.
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21
Garnish with fresh rocket and a drizzle of balsamic glaze.
