BBQ chicken chickpea pizza
5
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
For a Friday night fakeaway, this chicken-topped pizza is hard to beat. The hearty gluten-free base is made with blitzed chickpeas and the barbecue-flavoured sauce adds a tasty twist.
Ingredients
Tomato passata
⅓ cup(s), (85g)
Reduced sugar barbecue sauce
¼ cup(s), (60ml)
Dried oregano
½ tsp
Cooked skinless chicken breast
1 cup(s), shredded, (160g)
Red onion
¼ medium, thinly sliced
Canned corn kernels, rinsed and drained
1 125g can
Roasted capsicum, not in oil
80 g, drained, chopped
Bocconcini
115 g, torn
Mixed salad leaves
3 cup(s), (90g), to serve
Canned chickpeas, rinsed and drained
1 400g can
Garlic
1 clove(s), chopped
Cornflour
1 tbs
Dried oregano
1 tsp
Egg(s)
1 medium
Instructions
1
Place a large baking tray in oven. Preheat oven to 200°C.
2
To make base, process chickpeas, garlic and ¼ teaspoon salt in a food processor until finely chopped. Add cornflour, oregano and egg and process until smooth. Spoon mixture onto a large piece of baking paper and press into a 24cm thin circle with damp hands. Carefully slide paper with pizza base onto the heated baking tray. Bake for 20 minutes or until base is golden and crisp around edges. Remove from oven.
3
Combine passata, barbecue sauce and oregano in a small bowl and spread over base, leaving a 0.5cm border. Top with chicken, onion, corn, capsicum and bocconcini. Season with pepper. Bake for 10 minutes or until cheese is melted and lightly browned. Serve with salad leaves.
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