Ingredients:
• 1 batch of prepared pizza dough
• 2tbsp olive oil
• 500g boneless, skinless chicken breasts
• 1tsp smoked paprika
• 1tsp garlic powder
• ½ tsp dried oregano
• Salt and pepper to taste
• 2/3 cup mayonnaise
• ¼ cup diced roasted red peppers
• 1 garlic cloves, minced
• 2/3 cup freshly grated cheese
• 4-6 cups shredded lettuce
• 1 avocado, thinly sliced
• Sliced tomatoes or chopped cherry tomatoes

Method:
Make the pizza dough fry bread first; divide your pizza dough into eight equal portions. Roll each portion out until it’s thin but not ripping. Heat the olive oil in a cast iron skillet over medium heat. Once hot, add one of the circles of dough. Cook it for one to two minutes until it begins to bubble. Flip and cook for another one to two minutes, make sure the dough is cooked through. Transfer it to a plate and repeat with remaining dough. You may need an extra drizzle of olive oil to the pan towards the end! You can make these ahead of time and store them in the fridge. You would want them to be warm or room temp for the sandwiches.

Make the red pepper mayo; whisk together the mayo, diced peppers and garlic clove. Add a drizzle of oil from the jar of peppers if you wish. Preheat the grill to high for at least 10 minutes. Season the chicken all over with salt, pepper, smoked paprika and garlic powder. Place the chicken on the grates and grill for five to six minutes per side, or until the internal temperature reaches 120oC. Remove the chicken and let it rest for five minutes before slicing. To assemble the sandwiches, spread the mayo on one of the breads. Top with the chicken and grated cheese. Top with the avocado, shredded lettuce and tomatoes. Serve immediately!