Spicy Chicken Pizza
30 mins
Ingredients
- 70g self-raising flour
- ¼ tsp baking powder
- 1 pinch salt
- 70g fat-free yoghurt, greek or natural
- 50g passata
- 2 tsp chipotle paste
- 100g cooked skinless chicken breast, diced
- ½ green pepper, deseeded and finely sliced
- 50g reduced-fat mozzarella, grated or torn into chunks
- 15g sliced jalapeños, drained
- 1 small bunch coriander, chopped
- 30ml low-fat soured cream
Method
Preheat the oven to 220°C. Combine the flour, baking powder and salt in a bowl and make a well in the middle. Pour in the yoghurt and stir with a fork to combine. When the mixture forms a rough dough, turn out onto a lightly floured work surface and knead to form a smooth ball. Roll out into a thin round; the dough will bounce back slightly so roll it thinner than you think you’ll need.
Heat a large, dry frying pan over a medium to high heat. Cook the pizza base for 2 minutes on each side until golden. Lay the base on a baking tray then mix the passata and chipotle paste together and spread over the top. Arrange the chicken, pepper, mozzarella and jalapeños over the top of the pizza then bake for 8-10 minutes until the cheese is golden and bubbling. Scatter over the coriander and serve with the soured cream.
Tips
If you want to get ahead with this recipe, or if you’re cooking for more than one person, you can make and cook the pizza bases in advance.
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