Korean-bbq-chicken

Korean BBQ chicken pizza

Chilli and ginger add heat to this scrumptiously sticky, garlicky topping

By , 27 February 2019

(3 votes)

Korean BBQ chicken pizza

  • 1 Hour

  • Serves: 12

Nutritional Info
Each 86g serving contains

  • Energy

    853KJ

    204KCAL

    10%

  • Fat

    3.3g

    med

    5%

  • Saturates

    0.9g

    low

    5%

  • Sugars

    2.4g

    low

    3%

  • Salt

    0.16g

    low

    3%
of your reference intake.
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

  • 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.