Sunday, February 17, 2013

Smokey Barbecue Chicken Pizza

Another business trip, this time to Tasmania, has seen me not cooking but eating out of hotel rooms or restaurants.  Although it sounds pleasant I can assure you that it is not with the exception of the few dinners I get to out with special friends, catching up on happenings and having many laughs.

Upon my return, as I always do, I want to cook.  Needless to say this trip was no different.  A huge shop to fill the fridge full of fresh fruit and vegetables and other delights which lead to having home made pizzas... full of toppings that we all individually chose.

I normally have a tomato base on my pizza so thought I would try a barbecue base this time for a change.  I have to say I actually surprised myself with the outcome of the taste in each mouthful.

Smokey Barbecue Chicken Pizza

Serves: 2
ProPoints per serve: 11

cooking spray
1 x 200 gram chicken breast fillet, all visible fat removed
1/4 cup smokey barbecue sauce (I used HP Hot and Spicy Sauce)
1 garlic clove, crushed
1 x 100 gram pita bread
100 grams reduced fat grated mozerella
1 small brown onion, halved, thinly sliced
1 small red capsicum, thinly sliced
1 small green capsicum, thinly sliced

Preheat oven to 220°C/200°C fan-forced. Lightly grease 2 large pizza trays.

Spray a non stick frying pan with cooking spray. Slice chicken fillet in half lengthways and cook in pan over medium heat until cooked through, turning once. Remove from pan and allow to cool. Dice.

Combine sauce and garlic in a bowl. Place pizza base on prepared tray.

Spread the base with the sauce mixture. Sprinkle each with 50 grams of cheese. Top with onion, chicken and capsicum. Top with remaining cheese.

Bake for 18 to 20 minutes or until bases are crisp and cheese has melted. Serve.

(click here for a printable version of this recipe)