BBQ chicken pizza

If you would rather make individual pizzas instead of a family traybake, shape into four rounds, top and bake for 8-10 mins.

SERVES 4 PREP 25 mins COOK 30 mins EASY G

For the base

250g wholemeal flour, plus a little for kneading if necessary

1 tsp fast-action dried yeast

¼ tsp salt

1 tbsp rapeseed oil, plus extra for oiling

For the topping

pack of 3 peppers

1 large onion

1 tbsp rapeseed oil

1 tsp fennel seeds

2 tbsp BBQ sauce

2 tbsp tomato purée

1 large skinless chicken breast fillet (about 225g), diced

175g baby plum tomatoes, quartered

50g Applewood smoked cheese, grated

1 Heat oven to 220C/200C fan/gas 7. Tip the flour into a mixer with a dough hook or bowl and add the yeast, salt, oil and 200ml warm water, then mix well to a very soft dough. Knead in the food mixer for about 5 mins. If making by hand, tip onto a work surface and knead for about 10 mins. The dough is sticky, but try not to add too much extra flour. Return to the bowl, then cover with a tea towel while you halve and slice the peppers and onions.

2 Toss the peppers and onions with the oil and fennel seeds, then roast for 15 mins. Meanwhile, mix the BBQ sauce and tomato purée with 5 tbsp water.

3 Take the dough from the bowl and press into the base and up the sides of an oiled 25 x 35cm Swiss roll tin. Don’t knead the dough first otherwise it will be too elastic and it will keep shrinking back. Spread with two-thirds of the BBQ sauce mix, then add the chicken to the remainder of the sauce in the bowl and toss well to coat.

4 Take the roasted pepper mixture from the oven and spread on top of the pizza. Scatter over the tomatoes, then evenly spoon over the BBQ chicken. Scatter over the cheese and bake for 15 mins or until the base is cooked. Serve with a salad or healthy coleslaw (visit bbcgoodfood.com for a recipe).

GOOD TO KNOW low fat • low cal • calcium • folate • fibre • vit c • 3 of 5-a-day

PER SERVING 448 kcals • fat 11g • saturates 3g • carbs 54g • sugars 12g • fibre 11g • protein 27g • salt 1g