Portuguese chicken pizza

Following on from yesterday's post about making the perfect pizza base in a domestic oven, I figured I'd provide a suggestion for a topping combination. Remember that pizza has few rules. Once you perfect the base, you're free to experiment with the toppings. I mean, just because the local takeaway doesn't put a particular ingredient on a pizza doesn't mean you can't.
The recipe for the perfect pizza, along with the associated 'rules' for pizza making, can be found here.

Ingredients:

1 ball of pizza dough (see original article)
75 mL tomato passata (aka sugo)
5 balls of boccocini cheese, sliced
4 anchovies, cut into pieces
3 cloves of garlic, minced
1 chicken thigh, cubed
1 onion, sliced
1 lemon, juiced
1 fresh chilli, diced with seeds removed
1 tbs chilli powder
handful sun-dried tomatoes
sea salt
freshly ground black pepper

Marinate the chicken cubes overnight or at least for a few hours in the chilli powder, lemon juice, sea salt and black pepper. Fry until cooked through and set aside to cool.

Pre-heat the oven to 230*C for a good twenty minutes, as per usual. When ready to cook, remove stone slab/oven tray from oven and drop the oven temperature to 200*C. Roll the base out directly onto the slab/tray, dusting the slab/tray with corn flour if you feel it necessary. Roll the pizza base about 7 millimetres thick. If you roll it too thin, it won't come out as well as it should.

Combine tomato passata, diced chilli minced garlic. Spread the passata over the pizza. Distribute the sliced boccocini cheese evenly across the base. Top pizza with chicken, sun-dried tomatoes, anchovies and onion. Bake pizza for 20 minutes or until base is crispy and golden.