BARBECUE
CHICKEN PIZZA
PREP TIME: 20 MINS
COOK TIME: 30 MINS
SERVES 4 (AS A MAIN)
3 red capsicums, sliced
1 large brown onion,
thinly sliced
1 Tbsp olive oil
1 tsp fennel seeds
2 Tbsp barbecue sauce
2 Tbsp tomato puree
5 Tbsp water
200g skinless chicken breast^
fillets, trimmed of fat, diced
175g baby egg or cherry tomatoes,
quartered
50g smoked cheese or mozzarella,
gratedBase
250g wholemeal flour, plus a little
extra for kneading, if necessary
1 tsp dried yeast
200ml lukewarm water
1 Tbsp olive oil, plus extra for
oiling hands1 To make pizza base, preheat
oven to 200°C (fan-forced). Spray
a 25 x 35cm Swiss roll tin or large
rectangular baking tray with
cooking spray. Line a small
baking tray with baking
paper. Put flour andyeast in a large bowl. Add water
and 1 Tbsp oil. Use a flat-bladed
knife to mix until mixture comes
together to form a soft dough.
Turn out onto a lightly floured
surface and knead until smooth.
Return to bowl, cover with a clean
tea towel and set aside to rest
while making topping.
2 Toss capsicums and onion with
oil and fennel seeds. Put on baking
tray and roast for 15 minutes.
3 Meanwhile, combine
barbecue sauce, tomato puree
and the water in a small bowl.
4 Use lightly oiled hands to
press dough into the base of tin.
Spread with two-thirds of the
barbecue sauce mix. Add chicken
to rest of barbecue sauce. Toss to
combine. Spread roasted capsicum
mixture over pizza. Scatter over
tomatoes and evenly spoon
over barbecue chicken.
Sprinkle over cheese. Bake
for 15 minutes or until base
is cooked through. Serve.NUTRITION INFO
PER SERVE 1920kJ,
protein 24g, total
fat 15g (sat. fat 4g),
carbs 51g, fibre 11g,
sodium 258mg- Carb exchanges 3½
- GI estimate medium
RE
CIPES^ &PHOTOGRAPHYIMMEDIATEMEDIAADDITIONAL^ INFORMATION^ALISON^ROBERTS,^SHANNON^LAVERY(DIETITIAN)