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BBQ Chicken Pizza

BBQ Chicken Pizza

Serves 2 (each serving contains approximately 457 kcal)
Suitable for vegetarians if an alternative to chicken is used.

I have included chicken as a topping for pizza instead of ham or salami as it is less processed and lower in salt.

Ingredients

2 wholewheat pitta breads (56g each)
100g cherry tomatoes
1 bell pepper (150g)
3 tbsp passata (Italian sieved tomatoes) (45g)
½ tsp smoked paprika (2.5g)
½ tsp chilli powder (2.5g)
½ tsp cayenne pepper (2.5g)
½ tsp garlic powder (2.5g)
1 heaped tsp honey (7g)
200g cooked leftover chicken, diced or shredded*
100g fresh mozzarella ball
Handful of fresh basil leaves to garnish (optional)

*Suitable vegetarian alternatives for cooked chicken are:
160g tofu
240g mycoprotein such as Quorn chicken style pieces
200g chickpeas, drained and rinsed

The Method

Cut the cherry tomatoes in half. Remove the core from the pepper and cut into thin
slices.

Preheat the grill to medium. Cut the pitta in half so that you get two pieces from each
one and arrange on a baking tray. Spread over the passata, sprinkle with the spices
and drizzle the honey on top. Add the tomatoes, pepper and chicken and then tear
over the mozzarella.

Place the pizzas under the grill and cook for 6-8 minutes until the mozzarella is
bubbling and golden brown. Garnish with basil leaves, if liked and arrange on plates
to serve.
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