Who doesn’t love pizza? My all time favourite is a thin crust BBQ chicken pizza loaded with toppings and lashings of BBQ sauce. So, I wanted to create a tasty BBQ pizza without a zillion calories and a load of saturated fat.
I had some of Muscle Food’s gorgeous smoked chicken breast in my freezer and I always have a bottle of Walden Farms sugar free BBQ sauce in my fridge, these are the hero products in this recipe!
So here is what to do. Don’t be alarmed by the number of steps, it really is easy but does take a bit of time so maybe one for the weekend?
Prep: 15 mins
Cook: 10 mins
Yields: 2 Large Pizzas
for the base
500g wholemeal bread flour
7g fast action yeast
1 tsp Salt
1 tsp Sugar
3 tsp Olive oil
325ml warm water
For the topping
100g half fat mature cheddar cheese
3 tablespoon tomato puree
6 tablespoons Walden Farms BBQ sauce
2 smoked chicken breasts
1 small red onion
1 red bell pepper
1 yellow bell pepper
Handful of black olives
Rocket to finish
1Begin by making your pizza dough. Sieve the flour and salt into a large bowl and make a dent in the middle.
2In a jug, mix the yeast, sugar and olive oil into the water.
3Pour this mixture into the well and using a fork, bring the flour in from the sides.
4Keep mixing until it begins to come together. Dust your hands with some flour and bring the dough into a ball.
5Knead the dough on a flour dusted worktop for at least 10 minutes (hard work but worth it!) until you have a smooth, springy dough.
6Place the ball of dough in a large flour-dusted bowl. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
7Whilst your pizza dough is rising prepare your toppings by thinly slicing all your veggies and chicken. If you are using the one I used this is pre cooked. If you are using your own please ensure your chicken or chosen meat is cooked at this stage as I do not advice putting raw meat onto your pizza base.
8Prepare your tomato and BBQ sauce by simply mixing together the tomato puree and BBQ sauce – set aside until you are ready to use it.
9And don’t forget to grate your cheese!
10Preheat your oven at this stage to as hot as it will go.
11Remove the dough from the bowl onto a flour dusted surface and knead it around a bit to push the air out with your hands (this is called knocking back).
12Using a flour dusted rolling pin to roll out the dough until it is around 1 ½ cm thick.
13Place on a well floured pizza stone or baking sheet.
14You can either top your pizza now or I prefer to begin cooking it then remove, add the toppings and continue as this avoids the base going soggy!
15If you choose this option bake the bases for around 7 – 10mintues.
16Remove from the oven and add your tomato and BBQ sauce followed by all your toppings in any order you see fit.
17Return to the oven and bake for a further 7 – 10mintues or until the edges are nice and brown and the cheese is bubbling.
18Remove and top with additional BBQ sauce and rocket if desired.