Barbecued chicken pizza
Tomato pizza sauce
400g crushed tomatoes (1 tin)
2 garlic cloves, crushed
1 handful basil or oregano (optional)
salt and pepper
Pizza base (see Variation below)
2¼ cups spelt flour
1 tablespoon baking powder
½ tablespoon salt
1 cup Greek yoghurt
1 tablespoon olive oil
extra spelt flour for kneading
400g cooked chicken, chopped
½ red onion, sliced
8 mushrooms, sliced
4 slices prosciutto, torn
100g feta, crumbled
smoky barbecue sauce
1 handful rocket leaves
- Place pizza stone in oven or barbecue when cold and heat at 200°C for about 10 minutes while you prepare the dough.
- To make tomato pizza sauce, place tomatoes, garlic, herbs, salt and pepper in a small frying pan and boil on medium high heat for 10 minutes, or until sauce thickens. Stir occasionally and break up any lumps with your spoon. Set aside.
- To make the base, sift spelt flour with baking powder and salt into a mixing bowl. To make sure the baking powder is mixed through evenly, sift again. Add yoghurt and olive oil and mix until it comes together.
- Turn dough out onto a lightly floured surface (ideally a wooden board so the dough doesn’t stick). Knead for 5–8 minutes, until elastic. Add more flour as you knead. It is ready when the top of the dough bounces back when pressed, leaving no indentation. Cut dough into quarters.
- Roll dough to preferred thickness. Spread with tomato sauce, and then top with chicken, onion, mushrooms, prosciutto and feta, finishing with a squeeze of barbecue sauce. Transfer to hot pizza stone and bake for 10–15 minutes, or until golden brown. Remove when pizza is cooked and allow to cool slightly.
- Top with an extra squeeze of smoky barbecue sauce and fresh rocket.
Tip: The barbecue gives this pizza a perfectly crisp crust and an extra smoky flavour, but it can also be cooked in a conventional oven. Use an oven tray covered with baking paper if you don't have a pizza stone.
Leftovers: Pizza dough (uncooked) can be frozen. Make double when you are making the dough and then freeze half for a quick meal another night.
Variation: If you don't have spelt flour (or time!) try this 10–minute yoghurt dough recipe!