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BBQ Chicken Pizza

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A great contrast of flavours come together in this delicious pizza recipe. Use our special pizza base for a vegetarian or desert pizza too!
Also an even faster recipe when used with pre-cooked pizza crust, chutneys and meats (fish or even vegetarian!)
 

Method

 

Making Chutney?

 

  1. Combine 2 cups diced plum tomato, 3 tablespoons brown sugar, 3 tablespoons cider vinegar

  2. Add 1/8 teaspoon Jamaicañ jerk seasoning, and 1 minced garlic clove in a small saucepan; bring to a boil.

  3. Reduce heat to medium; cook 20 minutes or untril thickened

 

Making the Pizza:

 

  1. Preheat oven to 450°c

  2. Prepare quick pizza crust (see recipe below)

  3. Place crust on a baking sheet. Bake at 450°c for 3 minutes.

  4. Remove from oven; spread chutney over crust, leaving a 1/2-inch border.

  5. Top chutney with chicken. Sprinkle diced tomato, cheese, and green onions evenly over chicken.

  6. Bake at 450°c for 9 minutes or until cheese melts. Cut pizza into 6 wedges.

          
Ideal recipe for kids
30 minute preparation
Keep chilled for 3 days

 

 

 

% of a child's RDA* (per slice)

 

total kcals - 29%     saturates - 25 %

 

protein - 11 %           fibre - 4%

 

carbs - 15 %                 sugar - 17%

 

fat - 15%                      salt - 12%

 

        
Servings

      2 pizzas or

     10 slices  

Ingredients

For the crust

  • 400g strong white bread flour  plus 200g finely ground semolina flour

  • 1/2 teaspoon fine sea salt

  • 1 x 7 g dried yeast sachets

  • 1/2 tablespoon golden caster sugar

  • 2 tablespoons extra virgin olive oil

  • 325 ml lukewarm water

For the toppings

The Chutney

  •  2 cups diced plum tomato,

  • 3 tablespoons brown sugar,

  • 3 tablespoons cider vinegar,

  • 1/8 teaspoon Jamaicañ jerk seasoning,

  • and 1 minced garlic clove

 

Other toppings

  • 3/4 cup tomato chutney

  • 2 boneless cooked chicken breasts

  • 3  cups of diced plum tomato

  • 3/4 cup (3 ounces) shredded white cheddar cheese

  • 1/3 cup chopped green onions

 

       
Tip

a tip-top pizza crust

  1. Sieve the flour/s and salt on to a clean work surface and make a well in the middle.

  2. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes,

  3. then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid.

  4. Keep mixing, drawing larger amounts of flour in,

  5. and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands.

  6. Knead until you have a smooth, springy dough

  7. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.

  8. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough.

  9. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.

  10. If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.

  
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