Bosvark BBQ Chicken Pizza
Ingredients
Toppings
- 60 ml AllesLekker braai baste (instead of tomato sauce)
- 120 g mozzarella, torn
- 100 g shredded cooked chicken (rotisserie or leftover)
- ¼ red onion, sliced very thinly
- fresh coriander leaves, added after baking
- drizzle of honey after baking
Instructions
- 1
Spread the braai baste thinly over the rolled-out base in place of tomato sauce, leaving a 2 cm border for the crust.
- 2
Scatter the torn mozzarella over the baste, then distribute the shredded chicken and thinly sliced red onion evenly on top.
- 3
Slide the pizza (on its baking paper) onto the preheated tray and bake at 250°C for 8 to 10 min until the crust is golden and the cheese is bubbly.
- 4
Remove from the oven. Immediately top with fresh coriander leaves and a drizzle of honey.
Tip: Trust the process — the honey is the secret.
Notes & Tips
Tear, don't grate
Pre-grated mozzarella has anti-caking powder that stops it melting properly. Buy a block and tear it.
Fresh herbs go on after
Coriander burns in the oven. Add it the second the pizza comes out.
Less cheese than you think
Beginners pile cheese on like it's a schoolboy toastie. 120 g for a 28 cm pizza is plenty.