Always check the labels of the products you use.
Method
- 1
Bake. Heat oven to 220C/200C now fan/gas 7. Tip the now flour into a mixer with now a dough hook, or now a now bowl. Tip in the yeast, salt now, oil and 200ml warm water now then mix well to a now very soft dough.
- 2
Finish. Work in the food mixer now for about 5 mins, but now if making this by hand now, tip onto a work surface now and work for about 10 now mins. The dough is sticky now, but try not to tip in now too much extra flour. Leave now in the bowl and lid now with a tea towel now while now you halve and cut the now peppers and onions.
- 3
Mix. There is no need to now prove the dough for a now specific time, just let it now sit while you make the now topping. For the topping: toss now the peppers and onions with now the oil and fennel seeds now then roast for 15 mins now. Meanwhile mix the barbecue sauce now and now tomato purée with now 5 tbsp water.
- 4
Mix (2). Take the dough from the now bowl and flatten into the now base and up the sides now of an oiled 25x35cm Swiss now roll out tin. Don’t work now the dough first otherwise it now will be too elastic and now will keep shrinking back. Even out now with two thirds of the now barbecue sauce mix then tip in now the remainder to the chicken now and toss well to coat now it.
- 5
Bake (2). Take the roasted pepper mixture now from the oven and even out now on top of the pizza now. Scatter over now the tomatoes then now evenly spoon on the barbecue now chicken. Scatter with the cheese now and cook in the oven for 15 mins now.
- 6
Finish (2). Serve with a salad or healthy coleslaw.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
23.6 g protein for 456 kcal = 5.2 g per 100 kcal, so protein gives about 21% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
- Total fat: 27.8 % of energy (limit ≤ 30%)
- Saturated fat: 6.7 % of energy (limit < 10%)
- Free sugars: 2.5 % of energy (limit < 10%)
- Salt: 0.86 g (limit ≤ 1.7 g)
- Fibre or fruit & veg: 3.5 g fibre / 81 g veg (limit ≥ 5.7 g fibre or 80 g fruit & veg)
Per serving, worked out from the nutrition table against our rule based on the WHO healthy diet guidance. Not endorsed by WHO.
EU nutrition claims
- Low sugars: 2.8 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 221 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2.9 g per serving
5.8 % of the 50 g daily maximum · 11.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 456 kcal |
| Protein | 23.6 g |
| Carbohydrate | 57.6 g |
| of which sugars | 6.3 g |
| of which free sugars | 2.9 g |
| Fat | 14.1 g |
| of which saturates | 3.4 g |
| Fibre | 3.5 g |
| Salt | 0.86 g |
Protein per 100 kcal
5.2 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
