First job is to cook the plant-based chicken breasts. Place the chicken breasts on an oiled baking tray, smother with the bbq sauce and roast in the Gozney for 8 – 10 mins, turn the tray occasionally. Half way through cooking, remove the tray and carefully brush the breats with more BBQ sauce. Return to the oven cook until done. Then set aside to cool slightly.
Place the whole red pepper in the Gozney, turn occasionally until blackened all over then remove from the and leave to cool. Meanwhile, place the corn on the cob on the same tray, drizzle with oil and season with salt. Roast until nicely charred all over. Remove from the heat.
Use a knife to scrape the skin off the pepper, remove the seeds and chop into neat little pieces. Cut the corn kernels from the cob and place in a bowl with the diced red pepper, jalapenos and coriander. Add a splash of vinegar from the jalapenos and a drizzle of oil. Mix well and set as aside. This is your corn and pimento salsa.
Slice the cooled BBQ chicken into strips.
Stretch your pizza base out, top with the pizza sauce, sprinkle of cheese and some of the BBQ chicken then cook until crispy all over.
Finish each pizza with a spoonful of the corn salsa
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!