Pizza with chicken and cheese in baking pan with slice cut

BBQ chicken pizza

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(2 ratings)

Prep: 25 mins Cook: 30 mins

Easy

Serves 4

Make a healthy, low-calorie pizza that adds up to three of your 5-a-day and give the takeaway a miss. The barbecue chicken lends a moreish smoky flavour

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: Per serving

  • kcal448
  • fat11g
  • saturates3g
  • carbs54g
  • sugars12g
  • fibre11g
  • protein27g
  • salt1g
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Ingredients

    For the base

    • 250g wholemeal flour, plus a little for kneading if necessary
    • 1 tsp instant yeast
      Yeast

      Yeast

      yee-st

      Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

    • ¼ tsp salt
    • 1 tbsp rapeseed oil, plus extra for greasing
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    For the topping

    • pack of 3 peppers
    • 1 large onion
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 1 tbsp rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 1 tsp fennel seeds
      Fennel seeds

      Fennel seeds

      feh-nell seeds

      A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

    • 2 tbsp barbecue sauce
    • 2 tbsp tomato purée
    • 1 large skinless chicken breast fillet (about 225g), diced
    • 175g baby plum tomatoes, quartered
    • 50g Applewood smoked cheese, grated

    Method

    1. Heat oven to 220C/200C fan/gas 7. Tip the flour into a mixer with a dough hook, or a bowl. Add the yeast, salt, oil and 200ml warm water then mix well to a very soft dough. Knead in the food mixer for about 5 mins, but if making this by hand, tip onto a work surface and knead for about 10 mins. The dough is sticky, but try not to add too much extra flour. Leave in the bowl and cover with a tea towel while you halve and slice the peppers and onions. There is no need to prove the dough for a specific time, just let it sit while you make the topping.

    2. For the topping: toss the peppers and onions with the oil and fennel seeds then roast for 15 mins. Meanwhile mix the barbecue sauce and tomato purée with 5 tbsp water.

    3. Take the dough from the bowl and press into the base and up the sides of an oiled 25x35cm Swiss roll tin. Don’t knead the dough first otherwise it will be too elastic and will keep shrinking back. Spread with two thirds of the barbecue sauce mix then add the remainder to the chicken and toss well to coat it.

    4. Take the roasted pepper mixture from the oven and spread on top of the pizza. Scatter over the tomatoes then evenly spoon on the barbecue chicken. Scatter with the cheese and bake for 15 mins. Serve with a salad or healthy coleslaw.

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    Comments, questions and tips

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    Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
    Logan Holdsworth's picture
    Logan Holdsworth
    19th Feb, 2018
    how is this healthy?
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.