1 x 330g refrigerated pizza dough, thawed if frozen
120ml barbecue sauce, plus extra for drizzling
200g leftover roast chicken, shredded
½ a red onion, finely chopped
200g Mozzarella, grated
A small handful of fresh coriander, chopped
- Preheat the oven to 220˚C/200˚C fan/gas mark 7 and line a baking tray with parchment paper. Roll out the dough into a rectangle and spread all over with the barbecue sauce.
- Scatter over the chicken, onion, cheese and coriander in an even layer.
- Roll up the dough from one of the long ends, then slice into rounds. Place the rounds onto the baking tray and bake for 15 minutes until puffed and golden. Drizzle with extra barbecue sauce to serve.
Per serving: 444kcals, 24.2g fat (7.8g saturated), 33.1g carbs, 6g sugars, 23.5g protein, 2.3g fibre, 0.744g sodium