Recipes
Korean BBQ chicken pizza
Chilli and ginger add heat to this scrumptiously sticky, garlicky topping
Chilli and ginger add heat to this scrumptiously sticky, garlicky topping
(4 votes)
Cook: 1 Hour
Serves: 12
Price: 60p per serving
Nutritional Information
Each 86g serving contains
Energy
853kj
204kcal
853kj
204kcal
10%
Fat
3.3g
3.3g
Low
5%
5%
Saturates
0.9g
0.9g
Low
5%
5%
Sugars
2.4g
2.4g
Low
3%
3%
Salt
0.16g
0.16g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
992kj/237kcal
Typical energy values per 100g:
992kj/237kcal
Ingredients
400g Mc Dougalls '00' Extra Fine Premium Plain Flour, plus extra to dust
7g sachet Asda Easy-Bake Yeast
1tsp sugar
4tsp rapeseed oil
4tbsp Sharwoods Korean BBQ Cooking Sauce
1 clove garlic, crushed
2cm piece ginger, grated
1tbsp sesame seeds
2 x 200g packs Asda Classic Chicken Breast Slices
2 spring onions, sliced
2tbsp grated mozzarella
1 red chilli, sliced
Coriander leaves, to serve
Method
1
Put the flour, yeast and sugar into a bowl, then make a well in the middle. Add 300ml slightly warm (not hot) water.
2
Add the oil. Bring the mixture together with a wooden spoon until it forms a soft, sticky dough.
3
Knead on a floured surface for 6 mins until smooth. Cover with a tea towel and leave to rise a little.
4
Preheat the oven to 220C/200C Fan/Gas 7. Stretch the dough into 2 round pizza bases about 5mm thick. Line 2 baking trays with baking paper, sprinkle lightly with flour then lay the bases on top.
5
Mix the BBQ sauce with the garlic, ginger and sesame seeds. Toss with the chicken slices. Divide between the bases.
6
Top with the spring onions, mozzarella and chilli. Bake for 12-18 mins until the crust is crisp and golden. Sprinkle with the coriander, then serve immediately.