Korean BBQ chicken pizza
- 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
Put the flour, yeast and sugar into a bowl, then make a well in the middle. Add 300ml slightly warm (not hot) water.
Add the oil. Bring the mixture together with a wooden spoon until it forms a soft, sticky dough.
Knead on a floured surface for 6 mins until smooth. Cover with a tea towel and leave to rise a little.
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.
Mix the BBQ sauce with the garlic, ginger and sesame seeds. Toss with the chicken slices. Divide between the bases.
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.