Chipotle BBQ pizza

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100g Little Red's Chipotle BBQ Sauce

150g Son's Of Butchers Southern Fried Trick'n Goujons

1 tbsp olive oil

1 Pizza da Piero Stonebaked Pizza Base, pre-prepared

200g Son's Of Butchers Grated Notzarella

1/2 red pepper, deseeded and sliced

1/2 yellow pepper, deseeded and sliced

2 tbsp caramelised onions

Chilli flakes, optional

Preheat the oven to 200°C/180°C fan/gas mark 6.
In a bowl, mix two tablespoons of the Little Red's Chipotle BBQ Sauce with the Son's Of Butchers Southern Fried Trick'n Goujons and allow to marinate for 30 minutes.
Heat the oil in a pan over a medium-high heat and cook the Goujons for 8-10 minutes or until fully cooked throughout. Set aside.
Place the Pizza da Piero Stonebaked Pizza Base on a tray. Spread with the remaining Chipotle BBQ Sauce, leaving a 1-2cm border around the edges.
Sprinkle over the Son's Of Butchers Grated Notzarella and spread the toppings evenly on top. Add the cooked Goujons.
Bake for 15-20 minutes or until the Grated Notzarella has melted. Sprinkle with some chilli flakes to add some heat, if desired.

By IQFDA