BBQ Chicken Pizza

• wholegrain flour↗250g g

  plus a little for kneading if needed

• instant yeast↗1 tsp tsp
• salt↗¼ tsp tsp
• rapeseed oil↗1 tbsp tbsp

  plus extra for greasing

• packet with 3 peppers
• large onion↗1
• rapeseed oil↗1 tbsp tbsp
• fennel seeds↗1 tsp tsp
• BBQ sauce↗2 tbsp tbsp
• tomato purée↗2 tbsp tbsp
• large skinless chicken breast↗1

  fillet (about 225 g), diced

• young plum tomatoes↗175g g

  quartered

• applewood smoked cheese↗50g g

  grated

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C (200 °C for convection, gas 7). In a large bowl combine wholegrain flour, instant yeast, salt, 1 tbsp rapeseed oil and 200 ml warm water. Knead a soft, slightly sticky dough: 5 minutes in a mixer, 10 minutes by hand, until homogeneous. Cover the bowl with a kitchen towel and let the dough rest while you prepare the topping.

2. 2

   For the topping: slice the peppers and onion, mix them with 1 tbsp rapeseed oil and 1 tsp fennel seeds. Spread the vegetables on a tray and bake for 15 minutes. While they bake, combine the BBQ sauce, tomato purée and 5 tbsp water.

3. 3

   Remove the dough, stretch it in a greased pan (25 × 35 cm), forming a rim. Spread two‑thirds of the sauce mixture on the base, reserving the rest for the chicken. Dice the chicken breast and toss it with the remaining sauce so the meat is well coated.

4. 4

   Evenly distribute the baked vegetables over the dough, then add the chicken in BBQ sauce. Add quartered young plum tomatoes, sprinkle with grated applewood smoked cheese. Bake for 15 minutes until the cheese melts and the edges turn golden.

5. 5

   Serve the pizza immediately, garnished with fresh salad or a light sprinkle of herbs.