Barbeque Chicken Pizza with Bacon & Sweetcorn
  • Prep time: 20 minutes
  • Calories: 582
For this recipe, you will combine a hand rolled sourdough base from La Pagnotta with a tasty combination of Chicken, Bacon and BBQ sauce. Add on some sweet corn and sweet cherry tomatoes - bliss! Share the moment you plate it on Instagram or Facebook #youplateit
  • 1 Chicken Breast
  • 75 Grams of Barbeque Sauce
  • 1 Pizza Base
  • 1 150 Gram Pack of Middle Speck Bacon
  • 80 Grams of Mozzarella (Grated)
  • 1 Sweet Corn Cob
  • 100 Grams of Cherry Tomatoes
  • 1 Small Bunch of Chives

Preheat Oven & Cook Chicken:

Preheat oven to 250°C until nice and hot. In the meantime, pat dry chicken with paper towel. Cut chicken into 1 cm thick pieces. Heat vegetable 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 outside, about 3 minutes per side. Transfer to a plate and set aside.

Prepare Remaining Ingredients:

Wash the fresh produce. Dice bacon. Cut tomatoes in half. Finely slice chives. Remove (and discard) husk and silks from corn cob. Cut corn kernels from the cob (and discard cob).

Add Sauce & Mozzarella:

Spread ¾ 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.

You Plate It:

Top with remaining barbeque sauce then add pizza to the oven. Cook for 10 to 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!