Barbecue Chicken and Yellow Pepper Pizza

with Garlic Mayo
Tangy BBQ sauce, succulent chicken and sweet bell peppers come together in this American classic!
Cooking time: 30 min
Cals 1589 · Prot 65 · Carbs 215 · Fat 55
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BBQ sauce

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

Pizza base

30 Grams
Plain flour
10 Grams
Pizza dough ball
2 Piece


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


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


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. 
2 Barbecue sauce
In a bowl, combine the barbecue sauceWorcestershire sauce, garlic powdersmoked paprikahoney, ketchup and soy sauce
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. 
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.
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.
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!

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