Chilli chicken & avocado pizza

For the base

1. If you do not have the time to make this base then a shop-bought one is fine, but not as much fun!
2. Mix all the dry ingredients together and add the water in gradualy, mixing with a wooden spoon to combine.  After a few minutes mixing, you should have a soft but quite moist ball of dough.
3. Knead this dough on a floured surface for 5-10 minutes, until it is very supple and takes on an almost elastic nature.  Cover and leave to rise for at least 25 minutes, in a warm place.
4. Pre-heat the oven to 250 degrees celsius.
5. The dough should nearly double in size after 25 minutes.
6. Using a rolling pin, or by streching with your hands, make the base as you like it. We like it very rustic and not too thick! (see Chef Tips below for other rolling/base ideas)
7. Place on a large baking tray and 'blind bake' in the oven for 2 minutes & remove.

For the topping

1. Marinade the chicken in the ground chilli & a splash of olive oil and quickly grill/fry over the highest heat.
2. Take your par-baked pizza base, spread over the tomato puree, sprinkle on the cheddar cheese and arrange the chicken, avocado and jalepeno peppers evenly.  Top with the parmesan and drizzle with a little olive oil.
3. Bake in the oven for 5-10 minutes, until the cheese has melted and the base is crispy.
4. Once cooked to your liking, remove from oven and sprinkle over the chopped corinader and add a few drops of sour cream.
5. Season with salt and pepper and serve.