Barbecue Chicken and Yellow Pepper Pizza

with Garlic Mayo

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Instructions

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1 Prep toppings

Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Peel and slice the onion. Chop the peppers into small cubes. 

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2 Barbecue sauce

In a bowl, combine the barbecue sauceWorcestershire sauce, garlic powdersmoked paprikahoney, ketchup and soy sauce

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3 Roll pizza

Sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the dough balls, then allow them to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled-out dough onto the trays. 

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4 Bake

Top the pizza base with the barbecue sauce followed by the mozzarella and cheddar. Top with the peppersonions and pulled chicken. Brush the crust with olive oil. Bake for 20 min or until the crust begins to crisp and brown.

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5 Garlic dip

Meanwhile, peel and mince the garlic. Finely chop the spring onion. In a bowl, mix the mayonnaise with the garlic, half of the spring onion, vinegar and salt.

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6 Serve

Serve the pizza with the garlic mayonnaise on the side. Top with the remaining spring onion.

Tips for fussy eaters

Swap the Barbecue sauce for a classic tomato base.

Pro tip

Only add half of the raw garlic to the mayonnaise!

Tangy BBQ sauce, succulent chicken and sweet bell peppers come together in this American classic!

Cooking Time: 30 min

Equipment Required: Rolling pin

Cals 1589 · Prot 65 · Carbs 215 · Fat 55

Ingredients

Number of people

BBQ sauce

Barbecue sauce 40 Grams
Worcestershire sauce 15 ML
Garlic powder 2 Grams
Smoked paprika powder 2 Grams
Honey 30 Grams
Ketchup 39 Grams
Soy sauce 10 ML

Pizza base

Semolina 30 Grams
Plain flour 10 Grams
Pizza dough ball 2 Piece

Toppings

Pulled chicken 300 Grams
Red onion 1 Piece
Green pepper 1 Piece
Yellow pepper 1 Piece
Grated mozzarella 100 Grams
Grated cheddar 60 Grams

Dip

Garlic cloves 1 Piece
Spring onion 40 Grams
Mayonnaise 50 Grams
Apple cider vinegar 15 ML
Salt 0.5 Tsp

Tangy BBQ sauce, succulent chicken and sweet bell peppers come together in this American classic!

Cooking Time: 30 min

Equipment Required: Rolling pin

Cals 1589 · Prot 65 · Carbs 215 · Fat 55

Instructions

photo

1 Prep toppings

Preheat the oven to 220°C/200°C fan. Preheat your baking trays. Peel and slice the onion. Chop the peppers into small cubes. 

photo

2 Barbecue sauce

In a bowl, combine the barbecue sauceWorcestershire sauce, garlic powdersmoked paprikahoney, ketchup and soy sauce

photo

3 Roll pizza

Sprinkle half of the semolina onto a clean surface. Sprinkle the flour onto a rolling pin and roll out the dough balls, then allow them to rest for 3 min. After 3 min, continue to roll out the dough until roughly the size of a dinner plate. Sprinkle the remaining semolina onto the pre-heated baking trays. Carefully transfer the rolled-out dough onto the trays. 

photo

4 Bake

Top the pizza base with the barbecue sauce followed by the mozzarella and cheddar. Top with the peppersonions and pulled chicken. Brush the crust with olive oil. Bake for 20 min or until the crust begins to crisp and brown.

photo

5 Garlic dip

Meanwhile, peel and mince the garlic. Finely chop the spring onion. In a bowl, mix the mayonnaise with the garlic, half of the spring onion, vinegar and salt.

photo

6 Serve

Serve the pizza with the garlic mayonnaise on the side. Top with the remaining spring onion.

Tips for fussy eaters

Swap the Barbecue sauce for a classic tomato base.

Pro tip

Only add half of the raw garlic to the mayonnaise!

Ingredients

Number of people

BBQ sauce

Barbecue sauce 40 Grams
Worcestershire sauce 15 ML
Garlic powder 2 Grams
Smoked paprika powder 2 Grams
Honey 30 Grams
Ketchup 39 Grams
Soy sauce 10 ML

Pizza base

Semolina 30 Grams
Plain flour 10 Grams
Pizza dough ball 2 Piece

Toppings

Pulled chicken 300 Grams
Red onion 1 Piece
Green pepper 1 Piece
Yellow pepper 1 Piece
Grated mozzarella 100 Grams
Grated cheddar 60 Grams

Dip

Garlic cloves 1 Piece
Spring onion 40 Grams
Mayonnaise 50 Grams
Apple cider vinegar 15 ML
Salt 0.5 Tsp
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