Barbecue Chicken Pizza

About Barbecue Chicken Pizza

Ingredients

• Refined flour 300 gms + as required
• Yeast 20 gms
• Sugar 1 tsp
• Salt 1 tsp
• Olive oil 1 tbsp
• Del Monte tomato and basil sauce 8 tbsps
• Barbeque sauce 8 tbsps
• Medium yellow capsicum, chopped 1
• Medium green capsicum, chopped 1
• Medium red capsicum, chopped 1
• Roasted chicken, chopped 1
• Salt to taste
• Black pepper powder to taste

How to Make Barbecue Chicken Pizza (Stepwise Photos)

Method

1. Take yeast in a bowl, add 1 tsp sugar and 2 tbsps warm water and mix well. Set aside for 15-20 minutes to activate.
2. Take refined flour, salt, activated yeast, olive oil and sufficient water in a mixing and knead into a dough. Cover the dough with a damp cloth and rest for ½ hour.
3. Divide the dough into 4 parts and dust each part with some flour and let them rest for another ½ hour.
4. Preheat oven to 250º C. Grease a baking tray and sprinkle some flour on it.
5. Flatten one part of the dough with a rolling pin.
6. Transfer the flattened dough on the baking tray. Spread 2 tbsps Del Monte tomato and basil sauce and 2 tbsps barbecue sauce. Sprinkle some yellow capsicum, green capsicum, red capsicum, chicken pieces, salt and black pepper powder.
7. Keep the baking tray in the preheated oven and bake for 15-20 minutes.
8. Make more pizzas similarly.
9. Cut into wedges and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps