BARBECUE CHICKEN PIZZA

PREP TIME: 20 MINS COOK TIME: 30 MINS SERVES 4 (AS A MAIN)

3 red capsicums, sliced

1 large brown onion,

thinly sliced

1 Tbsp olive oil

1 tsp fennel seeds

2 Tbsp barbecue sauce

2 Tbsp tomato puree

5 Tbsp water

200g skinless chicken breast

fillets, trimmed of fat, diced 175g baby egg or cherry tomatoes,

quartered

50g smoked cheese or mozzarella,

grated

Base

250g wholemeal flour, plus a little

extra for kneading, if necessary 1 tsp dried yeast

200ml lukewarm water

1 Tbsp olive oil, plus extra for

oiling hands

1 To make pizza base, preheat oven to 200°C (fan-forced). Spray a 25 x 35cm Swiss roll tin or large rectangular baking tray with cooking spray. Line a small baking tray with baking

paper. Put flour and yeast in a large bowl. Add water and 1 Tbsp oil. Use a flat-bladed knife to mix until mixture comes together to form a soft dough.

Turn out onto a lightly floured surface and knead until smooth. Return to bowl, cover with a clean tea towel and set aside to rest while making topping.

2 Toss capsicums and onion with oil and fennel seeds. Put on baking tray and roast for 15 minutes.

3 Meanwhile, combine barbecue sauce, tomato puree and the water in a small bowl.

4 Use lightly oiled hands to press dough into the base of tin. Spread with two-thirds of the barbecue sauce mix. Add chicken to rest of barbecue sauce. Toss to combine. Spread roasted capsicum mixture over pizza. Scatter over tomatoes and evenly spoon over barbecue chicken. Sprinkle over cheese. Bake for 15 minutes or until base is cooked through. Serve.