Chicken and Bacon Pizza
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Prep Time
20 MINS
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Cook Time
15 MINS
- KCals 344
- Carbs 34G
Ingredients
- 500 g wholemeal bread mix
- 330 ml warm water
- 1 tbsp tomato purée
- 1 tbsp cold water
- 1/4 tsp mixed herbs
- 1/4 tsp garlic granules
- 1/4 tsp granulated sweetener
- 1/4 tsp Henderson's relish
- salt and freshly ground black pepper, to taste
- 20 g cooked chicken breast, cut into small chunks
- 1 cooked bacon medallion, cut into strips
- 20 g red onion, peeled and finely sliced
- 20 g red pepper, deseeded and finely diced
- 2 cherry tomatoes, sliced
- 15 g reduced-fat cheddar cheese, finely grated
- 15 g reduced-fat mozzarella cheese, torn into pieces
Instructions
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Add the bread mix to a mixing bowl, along with the warm water. Then, using your hands, mix everything into a rough ball.
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Place the dough onto a lightly floured surface and knead for 10 minutes until you have a smooth ball. Divide into 8, and shape into 8 balls. Cover and leave to prove for 20 minutes, until risen and puffy when pressed. You only need one ball of dough for this recipe, so you can freeze the rest for next time (see the tip below).
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To a small bowl, add the tomato purée, cold water, mixed herbs, garlic granules, sweetener, Henderson’s relish, and a little salt and pepper. Mix well.
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Preheat the oven to 190ºC and line a baking tray with non-stick baking paper. Once the dough is ready, roll out the ball of dough to approximately 16cm wide, then spread with the tomato purée mix.
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Add the chicken, bacon, red onion, pepper, and tomatoes.
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Sprinkle over the cheese and pop into the oven for 15 minutes, until the pizza base is cooked and not soggy underneath, and the cheese is bubbling and golden brown. Serve!