Smokey BBQ Chicken Pizza
- Milk
- Gluten
- Soy
Pulled pork? That’s so last season. Tonight, we’re pulling BBQ spiced chicken, atop a fabulous pizza no less. If that doesn’t get us some kind of cool guy points, we don’t know what will!
Ingredients
1 sachet
BBQ spice blend
1 packet
Free Range Chicken Thighs
½
red onion
1
green capsicum
1 block
Shredded Mozzarella
(Contains: Milk;)
3
wholemeal pizza bases
(Contains: Gluten, Soy;)
4 sachet
tomato paste
Not included in your delivery
olive oil
¼ cup
hot water
1 tbs
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. In a medium bowl, combine the BBQ spice blend, free-range chicken thigh and a drizzle of olive oil and toss to coat. Heat a medium saucepan over a medium-high heat and cook the chicken thigh for 2 minutes on each side, or until golden. Add the tomato paste (2 tbs) and the hot water (check the ingredients list for the amount), season with a pinch of salt and pepper and mix well. Reduce the heat to low and cook, covered, for 8-10 minutes, or until the chicken is cooked through. Once cooked, use two forks to shred the chicken thigh finely.
While the chicken is cooking, finely slice the red onion. Roughly chop the green capsicum. Grate the Mozzarella cheese.
Lay the wholemeal pizza bases on a flat surface, rough side down. Mix the tomato paste (6 tbs) with the balsamic vinegar in a small bowl and season to taste with a pinch of salt and pepper. Spread the tomato paste mixture evenly across the pizza bases using the back of a spoon.
Top the pizzas with the pulled BBQ chicken, red onion and green capsicum. Sprinkle over the grated Mozzarella cheese.
Place the pizzas in the oven directly onto the wire racks and cook for 10 minutes, or until the cheese is melted and golden.
Slice the smokey BBQ chicken pizzas into wedges and divide between plates.
