BBQ CHICKEN PIZZA RECIPE | BBC GOOD FOOD
Make a healthy, low-calorie pizza that adds up to three of your 5-a-day and give the takeaway a miss. The barbecue chicken lends a moreish smoky flavour
Provided by Sara Buenfeld
Categories Main course, Supper
Total Time 55 minutes
Prep Time 25 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 220C/200C fan/gas 7. Tip the flour into a mixer with a dough hook, or a bowl. Add the yeast, salt, oil and 200ml warm water then mix well to a very soft dough. Knead in the food mixer for about 5 mins, but if making this by hand, tip onto a work surface and knead for about 10 mins. The dough is sticky, but try not to add too much extra flour. Leave in the bowl and cover with a tea towel while you halve and slice the peppers and onions. There is no need to prove the dough for a specific time, just let it sit while you make the topping.
- For the topping: toss the peppers and onions with the oil and fennel seeds then roast for 15 mins. Meanwhile mix the barbecue sauce and tomato purée with 5 tbsp water.
- Take the dough from the bowl and press into the base and up the sides of an oiled 25x35cm Swiss roll tin. Don’t knead the dough first otherwise it will be too elastic and will keep shrinking back. Spread with two thirds of the barbecue sauce mix then add the remainder to the chicken and toss well to coat it.
- Take the roasted pepper mixture from the oven and spread on top of the pizza. Scatter over the tomatoes then evenly spoon on the barbecue chicken. Scatter with the cheese and bake for 15 mins. Serve with a salad or healthy coleslaw.
Nutrition Facts : Calories 448 calories, FatContent 11 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 54 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 11 grams fiber, ProteinContent 27 grams protein, SodiumContent 1 milligram of sodium
ASPARAGUS AND HAM CRESCENT BUNDLES RECIPE - PILLSBURY.COM
Fresh asparagus and thinly sliced ham get wrapped up in Pillsbury™ Crescent Rolls with Boursin® cheese for a showstopping side dish you’ll want to make again and again. Each bundle is sprinkled with bread crumbs and Parmesan cheese before baking for a perfectly crispy finish. Bring a platter of Asparagus and Ham Crescent Bundles to a gathering for an easy app, or serve them at home—and watch them get gobbled up.
Provided by Pillsbury Kitchens
Total Time 45 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray.
- Remove woody ends from asparagus spears; discard. In 10-inch skillet, heat 1/2 inch water to boiling. Add asparagus; reduce heat to medium-low. Cover; simmer 2 to 3 minutes or until crisp-tender. Drain. Plunge asparagus into bowl of ice water to cool; drain on paper towels.
- Cut ham slices in half; wrap one half slice around middle of 3 asparagus spears. Repeat for remaining ham and asparagus spears.
- On large cutting board, unroll dough; separate dough into 8 triangles. Crumble and press a generous tablespoon Boursin™ cheese onto bottom wide end of dough. Place one asparagus and ham bundle on wide end of dough, and roll dough into crescent shape; place on cookie sheet. (Ends of asparagus will stick out of both ends of dough.) Repeat for remaining bundles.
- In small bowl, mix bread crumbs, Parmesan cheese and olive oil; mix well. Sprinkle on top of crescent dough, pressing lightly to stick.
- Bake 14 to 19 minutes or until deep golden brown. Remove from cookie sheet to serve. Serve immediately.
Nutrition Facts : Calories 240 , CarbohydrateContent 17 g, CholesterolContent 35 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 8 g, SaturatedFatContent 8 g, ServingSize 1 Bundle, SodiumContent 600 mg, SugarContent 5 g, TransFatContent 0 g
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