Pizza Topped Chicken Food

BBQ CHICKEN PIZZA

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the flour into a mixer with a dough hook, or a bowl. 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, but if making this 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. Leave in the bowl and cover with a tea towel while you halve and slice the peppers and onions. There is no need to prove the dough for a specific time, just let it sit while you make the topping.
• For the topping: toss the peppers and onions with the oil and fennel seeds then roast for 15 mins. Meanwhile mix the barbecue sauce and tomato purée with 5 tbsp water.
• Take the dough from the bowl and press into the base and up the sides of an oiled 25x35cm Swiss roll tin. Don't knead the dough first otherwise it will be too elastic and will keep shrinking back. Spread with two thirds of the barbecue sauce mix then add the remainder to the chicken and toss well to coat it.
• Take the roasted pepper mixture from the oven and spread on top of the pizza. Scatter over the tomatoes then evenly spoon on the barbecue chicken. Scatter with the cheese and bake for 15 mins. Serve with a salad or healthy coleslaw.

CREAMY CHICKEN PIZZA TOPPING

Steps:

• Cook chicken breast in oven for 30 minutes at 180°C / 350°F or grill until cooked through. You can of course use leftover chicken.
• Melt butter over gentle heat in a small saucepan and stir in flour until mixed well.
• Stir in milk gradually and continue to stir until it has reduced just a little, not much just a minute or two.
• Reduce temperature to low and stir through cheese until it has just melted and remove from the heat.
• Stir through the pineapple juice and stir rapidly to get it back to a thinner consistency.
• Coarsely cut the chicken into cubes roughly 1cm (little under 1/2") across and add to the cheese sauce and mix through.
• Stir through pineapple, onion, garlic, parsley, chives and sage. Place in the refrigerator 30 minutes while you prepare the oven/grill or alternatively it can be done in advance.
• Spread the base with the tomato paste or your favourite pizza sauce and then evenly spread the chicken mixture over the top.
• Sprinkle the remaining 1/2 cup of mozzarella over the top and cook as per your preferences until the cheese is melted through etc.

CHICKEN BARBECUE PIZZA TOPPING

Steps:

• Lightly spread pizza dough with olive oil if desired.
• Spread just enough sauce to cover pizza dough leaving 1/2 inch border around the rim.
• Layer remaining ingredients.