BBQ Chicken Pizza

    2 hours 5 min

    Delicious spicy but sweet pizza on a melt in the mouth thick, light base.

    Pembrokeshire, Wales, UK
    20 people made this

    Serves: 4 

    • For the Base
    • 500 g Strong White Bread Flour
    • 300 ml Warm Water
    • 10g Dried yeast
    • 1 level tablespoon Sugar
    • 1/2 teaspoon Salt
    • For the marinade
    • 1 Tablespoon Levi Roots Reggae Reggae Jerk BBQ Sauce
    • 1 Tablespoon Brown Sauce
    • 1 Tablespoon Tomato Ketchup
    • 1 Tablespoon Honey
    • For the Sauce
    • 1 Small onion - finely chopped
    • 2 Cloves Garlic: minced, crushed or finely chopped
    • 1 Tin Chopped tomatoes
    • 2 Tablespoons Fresh oregano
    • a good glug (approx 3 - 4 tablespoons) Olive Oil
    • Salt & Freshly Ground Black Pepper
    • For the Topping
    • Leftover cooked chicken
    • 70 - 100g Cheddar Cheese - Grated
    • 8 - 10 Black olives cut in 1/2

    Prep:40min  ›  Cook:25min  ›  Extra time:1hr  ›  Ready in:2hr5min 

    1. To make the bread base: Place flour in a large bowl and make a well in the centre. Into the well add the water, yeast, sugar, salt. Incorporate the flour into the water.
    2. When all the water has been mixed into the flour, place on a floured board and kneed well for approx 10 minutes.
    3. Cover the dough with a light dusting of flour, place in a bowl, cover with a clean cloth and leave in a warm place for approx 30 minutes - until doubled in size
    4. Meanwhile, make the marinade: Mix together all the marinade ingredients, add the chicken and place in the fridge until required
    5. After the dough has risen, knock out the air by kneeding once more. Dust a baking tray with flour & press the dough into the tray. (It doesn't matter if it tears or looks a little 'rough')
    6. Re cover the dough with the clean tea towel and leave to rise once more. (Approx 30 minutes)
    7. Meanwhile, make the sauce: Empty the contents of the tinned tomatoes into a saucepan and heat gently
    8. Add to the tinned tomatoes the onion & garlic and simmer gently until reduced & quite thick. Season well with salt & Freshly ground black pepper & add the fresh Oregano
    9. Remove from heat and add a good glug of Olive Oil (3-4 Tablespoons approx). Stir well
    10. Pre heat oven to 180 degrees C
    11. Once the dough has risen sufficiently, gently cover with the thick tomato sauce (without knocking the air out of the dough)
    12. Add the marinated chicken, halved olives & finally the grated cheese
    13. Put into the oven, set the timer for 25 minutes, pour a glass of wine & relax until ready! - or be really efficient and make salad!

    Freezing tip

    Don't overdo the tomato sauce, otherwise the pizza may go soggy. If you have too much sauce (as I normally do with a whole tin of tomatoes) freeze 1/2 of it. It can then be used either for another pizza or as a base for a pasta dish.


    Use any leftover meat you may have available


    It seems like a very long ingredient list, but most items are store cupboard basics. If you don't generally keep the reggae reggae sauce in (but if you've never tried it I strongly recommend that you do!!) you can add either some tabasco or chilli powder to the marinade

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    Reviews in English (2)


    Very easy to read the instructions, with the photos. Great for all the family and I will definitely use this recipe again; My family loved this!!!! It tastes great and makes your tastebuds tingle. I LOVE IT!!!!  -  31 Aug 2015


    very easy steps to follow  -  16 Feb 2016