Chicken parm pizza — a fried ground-chicken disc with tomato sauce, four cheeses and hot honey

Cube three pounds of boneless chicken thighs and blitz in a food processor with the garlic powder, oregano, basil, red pepper flakes, salt and pepper until it is a paste.

Turn the paste onto a floured tray and pat it out to a thin disc about a foot in diameter.

Freeze the disc until it sets hard, about an hour or two.

Saute three cloves of garlic and one small onion in about two tablespoons of olive oil until they start to colour.

Add a little red pepper flake and a 28 ounce can of crushed tomatoes and cook to a simmer.

Add a couple of fresh basil leaves at the end, then blend smooth with an immersion blender.

Season with salt and pepper and about a tablespoon of brown sugar.

For the hot honey, toast about two tablespoons of red chilli flakes, then add the honey and heat until it bubbles and turns a deep red.

Take the honey off the heat, strain it into a container and stir a little of the toasted chilli flakes back in.

Grate the provolone, whole milk mozzarella, pecorino and parmesan and mix them into a cheese blend.

Set up a dredging station: flour, one dozen whisked eggs, and Italian breadcrumbs, in large pans.

Flour the frozen disc on both sides and pat off the excess.

Dunk it in the egg, coating both sides and brushing any blank spots, then bury it in the breadcrumbs and coat evenly.

Slide the disc carefully into oil held at about 350F.

Press the air pockets down with a spatula as they form so the disc does not balloon.

Fry until golden brown all over, then drain on a paper towel lined sheet tray and press off the excess oil.

Move to a wire rack, spread the sauce to the edges, then cover heavily with the cheese blend, again to the edges.

Broil until the cheese is bubbly and golden, about five minutes.

Cut into eight equal slices with a pizza cutter, top each slice with a torn piece of fresh basil and drizzle generously with the chilli hot honey.