Barbeque Chicken Pizza with Bacon & Sweetcorn
  • Prep time: 20 minutes
  • Calories: 582
For this recipe, you combine a hand-rolled sourdough pizza base from La Pagnotta with a tasty combination of chicken, bacon and BBQ sauce. Topped with sweet corn, juicy cherry tomatoes and delicious mozzarella cheese, this pizza is an absolute crowd pleaser.
  • 1 of Chicken Breast
  • 75 g of Barbeque Sauce
  • 1 of Pizza Base
  • 1 150g Pack of Middle Speck Bacon
  • 80 g of Mozzarella (Grated)
  • 80 g of Sweetcorn Kernels
  • 100 g of Cherry Tomatoes
  • 1 Small Bunch of Chives

Preheat Oven & Cook Chicken:

Preheat oven to 250°C until nice and hot. Pat chicken dry with paper towel. Cut chicken into 1 cm thick pieces. Heat oil in a pan over medium-high heat. Season chicken on both sides with salt and pepper. When oil is shimmering, add chicken and cook until browned on the outside, about 3 minutes per side. Transfer to a plate and set aside.

Prepare Remaining Ingredients:

Dice bacon. Cut tomatoes in half. Finely slice chives. Drain sweet corn kernels.

Add Sauce & Mozzarella:

Spread 34 of the barbeque sauce over the pizza base. Spread grated mozzarella over the pizza with more on the outer edges than in the centre.

Add Remaining Toppings:

Add cooked chicken pieces, diced bacon, corn kernels and tomatoes to the pizza.

You Plate It:

Top with remaining barbeque sauce then place pizza in the oven. Cook for 10-12 minutes until the base is browned and crisp, or done to your liking. Remove pizza from the oven, sprinkle with chives and cut into slices. Enjoy!