Enter your details and we will inform you of anything new happening. We promise we won't spam you.
I love this pizza and I’m sure you will too. It’s a combination of shredded up leftover chicken, crispy bacon, sweet caramelized onion and juicy mushrooms all topped off with a nice smoky barbecue sauce. It’s a Friday night favourite in my household – why not make it one at yours?
2 x 26cm round pizza bases
1 large red onion, halved and thinly sliced
1 tablespoon soft brown sugar
1 tablespoon balsamic vinegar
2 tablespoons water
250 grams button mushrooms
150 grams streaky bacon, sliced
150 grams pre-cooked chicken, shredded
2 tablespoons tomato passata
2 tablespoons barbecue sauce (your favourite), plus extra for dressing
2 handfuls grated mozzarella cheese
Prep time: 25 minutes
Cooking time: 8 minutes per pizza
Preheat the oven to 250°C fan bake. Or as high as your oven goes.
Heat one tablespoon of olive oil in a frying pan over a medium heat. Add the onion and cook for 10 minutes until soft. Add the sugar, vinegar and water, mix well and continue to cook until the liquid is all but gone and the onions are coated in the reduced sauce. Set aside.
Quarter the mushrooms and place in a frying pan with a splash of olive oil over a medium heat. Cook for 4-5 minutes, remove and set aside. Using the same pan, add the sliced bacon and cook for 5-6 minutes until crispy, then remove and set aside.
To assemble: Place one tablespoon of tomato passata and one tablespoon of barbecue sauce in the centre of the first pizza base. Spread outwards in a circular motion until the base is covered. Spread over half the caramelized onions, mushrooms, bacon and chicken, cover with a layer of mozzarella cheese and bake for 8 minutes until golden, bubbling and cooked. Remove from the oven, squiggle more barbecue sauce over the top and serve.
Repeat the same process for the second pizza.