Wholemeal and Oat Chicken Pizza

Preparation Time:1 hr
Cooking time: 40 minutes for roasting, 5-10 minutes grilling
Serves: 1-2 (makes one medium pizza)

This recipe combines wholegrains, oats and vegetables, which are great sources of fibre. Butternut squash is rich in beta-carotene, a strong antioxidant that’s great for helping to reduce the impact of free radicals (an effect from too much sunshine) and this is a delicious way to keep yourself healthy. Don’t panic about making pizza dough, it’s easy. But if it seems too daunting just buy a ready-made pizza base and start the recipe from roasting the vegetables.

Choose British chicken with the Red Tractor and Union Jack on pack and you’ll know that you’re getting fresh, local birds that are fully traceable back to independently inspected British farms. Or ask your butcher if it’s British.

Ingredients
For the pizza dough

½ tablespoon dried yeast
Pinch of sea salt
Pinch of caster sugar
175g plain wholemeal flour
25g rolled porridge oats
Dash of olive oil
4 fl oz lukewarm water

Topping

½ butternut squash, cut lengthwise and seeds removed
Dash of olive oil
2 medium-sized leeks, well cleaned and thinly sliced
2 garlic cloves, thinly sliced
Fresh ground black pepper and sea salt
2 cooked British chicken breasts, skin removed

Method

1. Preheat the oven to 200ºC

2. To make the pizza dough, mix together the yeast, salt, sugar, flour and oats and place in a food processor. Mix the olive oil with the water and beat into the dry ingredients using a dough hook. Remove the dough from the food processor and knead it with your hands until the mixture is smooth and springy. This should take about 10 minutes. Grease a bowl with olive oil, place the dough in the bowl, cover with a tea towel and leave somewhere warm for about 30 minutes.

3. Meanwhile, roast the vegetables by placing the butternut squash, cut in half again but still with its skin on and place it on a baking tray. Drizzle with a little olive oil and place in the preheated oven. After 20 minutes, add the sliced leeks, garlic and, if necessary, a little more olive oil (be careful not to add too much as it can become greasy). Roast for another 20 minutes or until the leeks are golden and the butternut squash is lovely and soft.

4. While the veggies are roasting, knock back the dough and leave to prove for a further 30 minutes, by which time it will be ready to roll.

5. To finish off the topping, take the vegetables out from the oven, remove the squash from its skin and mash lightly with a fork. Season with some fresh ground black pepper.

6. Preheat the grill to a medium/hot setting. Roll out the pizza dough to about 6mm thick and place it under the grill. Drizzle some olive oil over the dough and sprinkle with sea salt. When the dough is nicely toasted, flip it over and spread on the roasted squash, followed by the leeks and garlic, and finish with the shredded chicken. Pop back under the grill for another couple of minutes until the edges are golden and the ingredients are all sizzling.

Nutritional Information   Per Serving Per 100g Calories 263 kcal 153 kcal Protein 57.4 g 15.6 g Carbohydrates 70.9 g 19.3 g Fat 7.3 g 2 g Saturated Fat 1.5 g 0.4g