BBQ Chicken Pizza

BBQ Chicken Pizza

The charred and smoky flavour of barbeque blended with red-hot spiciness will set you on fire. What better fusion of flavours can you ask for!! The Peri Peri BBQ Chicken Pizza is my ‘death by pizza.


  • 2 red capsicums
  • 70g (1/4 cup) no-fat Greek yoghurt
  • 1 long red chilli, chopped
  • 1 teaspoon sweet paprika
  • 2 garlic cloves
  • 1 teaspoon dried oregano leaves
  • 1 tablespoon lemon juice
  • 2 teaspoons extra virgin olive oil
  • 400g chicken tenderloins
  • 1 large red onion, cut into thin wedges
  • 2 pizza bases
  • 80g (1 cup) coarsely grated Mainland Noble White reduced-fat cheddar
  • 1 Lebanese cucumber, seeded, finely chopped
  • Micro coriander, to serve


  1. Preheat barbecue with a hood on medium. Spray capsicums with oil. Cook, turning, for 15-20 minutes or until charred. Place in a bowl and cover with plastic wrap. Stand for 5 minutes. Peel and deseed. Thickly slice 1 1/2 capsicums. Process another half in a food processor until smooth. Place in a bowl and stir in yoghurt. Season.
  2. Meanwhile, process garlic, chilli, paprika and oregano until coarsely chopped. Add lemon juice and oil. Process until combined. Season. Transfer to a bowl and add chicken. Marinate for 10 minutes. Chargrill, turning, for 4-5 minutes or until cooked through. Slice and keep warm.
  3. Spray onion with oil. Chargrill, turning, for 2-3 minutes until tender.
  4. Place pizza bases on 2 baking trays. Sprinkle with cheese. Top with capsicum and onion. Barbecue, with the hood closed, for 12-14 minutes or until the base is crisp and cheese melts.
  5. Top the pizzas with chicken, cucumber and coriander. Drizzle with capsicum yoghurt.


Use it up: Keep remaining lemon juice and freeze in ice-cube trays or sealable bags. This comes in handy for drinks, dressings or when making hummus.

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