½ cup (115g) vegetable based dip (pumpkin, sweet potato, hummus)
2 x 25 cm (10”) pizza bases
1 1/3 cups (130g) grated tasty cheese
1 1/3 cups (130g) grated mozzarella cheese
1 green capsicum, thinly sliced
½ red onion, thinly sliced
1/3 cup (80mL)
fresh coriander leaves
Preheat oven to 180˚C (160˚C fan forced). Brush the chicken fillets with oil, and coat well with McCormick Season All Peppered Seasoning. Place chicken on a baking paper lined tray and bake for 20-30 minutes or until cooked through, set aside to cool slightly. Increase oven temperature to 240˚C (220˚C fan forced).
Cut chicken into 2 cm cubes. Spoon dip evenly between the two pizza bases and spread to outer edge. Divide cheeses, capsicum, onion and diced chicken between the bases.
Drizzle Grill Mates Brown Sugar Bourbon BBQ Sauce over the top of pizzas and bake for 15 - 20 minutes or until cheese is golden and base crisp.
Serve topped with fresh coriander leaves.
If you are short on time, toss shredded, store bought BBQ chicken meat with McCormick Season All Peppered Seasoning and make up pizza as per recipe.