Smoky Barbecue Chicken

Name: Smoky Barbecue Chicken
Yield: Makes one 8 × 12-inch rectangle pizza Serves 1-2
Cuisine: Italy
Ingredients: 1 tablespoon olive oil; 1½ oz smoked mozzarella (scarmoza), torn into small pieces; Dried chile flakes, to serve, optional; Sea salt and freshly ground black pepper; 1 tablespoon chopped flat-leaf (Italian) parsley; 3 tablespoons smoky barbecue sauce, + extra to serve; Semolina or all-purpose flour, for rolling; 6 oz pizza dough; ½ roasted red bell pepper, (or good-quality store bought), diced; ¼ cup balsamic onion; 4½ oz chicken breast, skin on; Small handful of fresh cilantro leaves; 1½ oz shredded mozzarella

Preparation info

Makes one 8 × 12 inch rectangle pizza Serves
1-2

Difficulty
Medium

Appears in

Pizza

By Pete Evans

Published 2012

About

I know chicken’s not strictly a traditional pizza topping, but it tastes unreal when it’s done properly, so that’s why I have included it here. If you have any leftover roast or barbecue chicken, use that instead of breasts. No need to panfry it, just slice and add plenty of barbecue sauce so that it doesn’t dry out.

Ingredients

4½ oz chicken breast, skin on
Sea salt and freshly ground black pepper
1 tablespoon

Europe
Italy
Naples
Main course
Pizza
Mediterranean

Method

Place a pizza stone in the oven. Preheat the oven to 400°F (200°C). Season the chicken with salt and freshly ground black pepper, drizzle with oil, and cook in a skillet over a medium-high heat. Sear for 2 minutes on each side just to seal. Transfer to a baking dish and