Preheat oven to 150°F.

In a pan over medium heat, heat 2/3 cup water to between 105-110°F, or until just warm enough to dip your finger in. Transfer to a bowl and add 1 tsp yeast and 1/2 tbsp sugar, leaving the yeast mixture to proof for 5 minutes.

In a medium bowl, add 1 3/4 cup flour, 1/4 tsp salt, 1 tsp paprika, 1 tsp cayenne pepper, 1 tsp onion powder, 1 tsp garlic powder, and 1 tbsp olive oil, and mix. Pour the yeast mixture into the bowl and mix until the dough forms a ball.

Using 2 tbsp flour, transfer the dough onto a floured surface and knead it for 3-4 minutes. Add more flour if it’s too sticky. Use the poke test to check for readiness; the dough should bounce back when you poke it. If it doesn’t, continue to knead.

Grease a bowl with 1/4 tbsp olive oil and place the dough inside the bowl. Cover with cling wrap.

Turn the oven off, place the bowl with the dough inside and close the oven door. Leave the dough to rise for 1 hour, until it doubles in size. Leave it for a further 30 minutes if it hasn’t doubled in size.

Prepare ingredients for the pizza sauce and filling.

Start by preparing the pizza sauce. In a small saucepan, add 1/2 tbsp olive oil and 1 tsp garlic and cook for 1 minute over medium heat.

Add 2 tbsp tomato paste and cook for 30 seconds before adding 4 oz chopped tomatoes, 1/8 tsp black pepper, 1/8 tsp salt, 1/2 tsp sugar, 1/4 tsp oregano, 1 1/2 red pepper spice and 1 1/2 tsp dry basil.

Finally, add water and leave to simmer for 2 minutes at medium-low heat.

Preheat the oven to 475°F.

To make the filling, heat a skillet on medium-high heat and add 1 tbsp butter. Once melted, add 6 oz chicken and cook for 7 minutes. Remove from the skillet and transfer the chicken into a bowl. Cling wrap the bowl to trap steam (this makes the chicken softer and easier to shred).

In the same skillet, sauté 3 oz mushrooms and 8 oz spinach at medium heat for 2-3 minutes. Set aside.

Use your hands (or forks) to tear the chicken into small, shredded pieces. Add it into the skillet with the mushrooms and spinach. Turn down to low heat, add 1/4 tsp salt and mix the ingredients for 15 seconds.

To assemble the stromboli, knead the dough with your hands for 1 minute to loosen it. On a floured surface, use a rolling pin to roll the dough into a 16x18 inch rectangle.

With the longer end close to you, leave ⅓ of the strip bare and spread the pizza sauce evenly across the dough. Following this order, sprinkle half the mozzarella cheese (1.5 oz) followed by the chicken filling, the 3.5 oz ricotta cheese, the remaining mozzarella cheese (1.5 oz), and finally 3/4 tsp parsley.

Beat the egg and brush onto the bare strip. Roll the dough starting with the end nearest to you. Once all the dough is rolled, tuck the ends in underneath and brush the egg white all over the dough. Sprinkle the remaining parsley (1/4 tsp) on top and bake in the oven for 15 minutes until golden brown.

Remove from the oven and serve hot with a healthy salad and some cucumber water.