CHICKEN AND VEGETABLE PIZZA

Yields4 Servings
 175 g self-raising flour
 ½ tsp baking powder
 25 g grated parmesan
 150 g natural yogurt
 250 g chicken fillets
 1 red onion sliced into thin wedges
 2 red chillies, thinly sliced
 200 g broccoli
 4 tsp vegetable oil
 2 cloves garlic crushed
 450 g passata
 Fresh basil leaves
1

Preheat the oven to 180C/Gas4; put the flour, baking powder and 10g parmesan into a mixing bowl then fold through the yogurt; bring together with your hands to form a dough; dust a work surface with a little flour then gently knead the dough for about 2 minutes; transfer to a clean bowl, cover loosely with cling film and leave in a warm place to rise for 30 minutes

2

While the dough is rising, put the chicken, red onion, chilli and broccoli on a not-stick baking sheet and drizzle over 2 tsp of the oil; season with freshly ground black pepper and bake in the oven for 12-15 minutes until the chicken is cooked through and the broccoli is tender

3

Meanwhile, heat 1 tsp of the remaining oil in a pan, add the garlic and cook for 1 minute; add the passata and half the basil and simmer over a low heat for 10 minutes until thickened; season with freshly ground black pepper

4

Dust the work surface with a little more flour, then split the dough into 4 equal pieces; roll out each piece of dough to 20cm rounds; heat a not-stick griddle pan over a medium-high heat, brush with the remaining oil and cook each flatbread for 1-2 minutes on each side until golden and puffed up

5

Spread each pizza base with the tomato sauce, top with the chicken and vegetables; garnish with a little of the remaining cheese and basil and serve with a salad and the remaining parmesan