Too Hot to Handle

Preheat oven to 230°C. Cut the bell peppers in half, remove the seeds and place on baking sheet with sliced garlic cloves and thyme, if desired.
Sprinkle with olive oil and bake for 15 minutes. If the skin begins to blacken and peel off the pepper, stop cooking.
Once nicely roasted, peel the peppers. Toss peppers, garlic and thyme into a blender and blend until smooth. Season to taste with salt and pepper.
If desired, you can add cream cheese for a milder flavour.

Half the pepper and roast for 15 minutes in a 230°C pre-heated oven. You can do this on the same time as roasting peppers for the red pepper sauce (remember to not blend all peppers!).
Once roasted, remove the skin and slice beautiful strips of pepper and set aside.

In a hot pan, fry chicken cutlets on each side until golden brown. Don’t cook completely, or the chicken will be too dry. Let rest and cut into small pieces.

Stretch your dough and spread 100 g of red pepper sauce. Add the mozzarella, chicken pieces and the roasted pepper strips.
Transfer to pizza oven and bake at 400°C for 90-180 seconds. Before serving, sprinkle with cheese cubes, sliced chillies and fresh coriander. Absolutely fiery.