Smoky BBQ Free Range Chicken Pizza

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Take your chicken out of the fridge, open the packet and let it air

Put a large baking tray (or two!) in the oven to heat up (this will stop the pizza bottom from going soggy!)

Slice your free range chicken breast portion[s] into thin strips

Cut your pepper[s] in half (scrape the seeds and pith out with a teaspoon), then chop into small, bite-sized pieces

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the sliced chicken and chopped pepper with a pinch of salt and cook for 5-6 min on each side or until the chicken is cooked through (no pink meat!)

Meanwhile, add your tomato paste to a jug with your ground smoked paprika, chipotle paste (can't handle the heat? Go easy!), chopped garlic and a generous pinch of salt, pepper and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Add 5 tbsp [7 1/2 tbsp] [10 tbsp] cold water and stir it all together – this is your BBQ sauce

Drain your mozzarella, then pat it dry with kitchen paper (squeeze as much liquid out as you can!)

Tear the drained mozzarella into rough, bite-sized pieces

Remove the heated tray[s] from the oven and add your pizza base[s]

Divide the BBQ sauce between the pizza base[s] and spread it evenly all over them with the back of a spoon

Top with the torn mozzarella

Once the chicken is done, divide the cooked chicken & pepper evenly between the pizza base[s]

Put the tray[s] in the oven for 12-15 min or until the mozzarella has melted and the pizza base[s] is crisp – this is your smoky BBQ free range chicken pizza