Homemade Flatbread Cajun Chicken Pizza with Melting Mozarella, Succulent Sweetcorn & Peppery Rocket

  I made this the night after the Flatbread with Chicken Goujons recipe back in February as I had the flatbread dough already made up to hand. Very simple to throw together & a lovely weekend treat. Made for sharing, serves 2 at just 7pp for 1/2 the pizza or 4pp on F&H. Here’s the skinny; 

1 Portion of Flatbread Dough: 

Makes 6 at 6pp each, 1 Flatbread serves 2 people

250g Plain White Flour

3/4 of a tsp of Dried Yeast

1 tsp Sugar

1 tsp Olive Oil

A pinch of Salt

2 Tbsps of Fat Free Greek Yoghurt

120ml Water  Mix the Flour, Yeast, Sugar & Salt in a bowl. Make a well in the centre & add the Yoghurt oil & half the water. Mix together & slowly add the rest of the water while forming a dough. Knead the dough for 10 minutes & palce in a bowl sprayed with sprayoil & cover. Leave in a warm place for 1 hour until it doubles in size. Knock back the air by punching the dough & divide into 6 evenly sized balls. Roll out the dough into a thin flat circle. Place on a baking sheet on greaseproof paper & leave for 20 minutes to rest. Fry the flatbread in a pan with sprayoil for 2 minutes each side or until browning in spots & bubbling slightly.  For the Toppings:

1 Chicken Fillet 

1 tsp Cajun Seasoning 

A Few tbsps of Passata 

1 tbsp Tomato Purée 

1/2 tsp Dried Oregano 

Salt & Pepper

40g Low Fat Buffalo Mozzarella 

1/2 Red Onion

1/2 Red Pepper 

A Handful of Spinach 

A Handful of Rocket

1 Tbsp Sweetcorn   Roast a chicken fillet sprinkled with cajun seasoning for approximately 25 mins in a preheated oven at 200c. Mix the passata, tomato puree, oregano, salt & pepper & spread over the flatbread. Top with the chicken, 40g low fat buffalo mozzarella, spinach, red onion, sweet red pepper & season with salt & black pepper. Bake at 200c for 10 to 15mins until veg is soft & cheese is melted. Remove from oven & garnish with Fresh Rocket & Sweetcorn. Enjoy!!!   

Saturday Night Pepperoni Pizza Pasta Bake

The Easiest Cheesiest No Guilt Pasta Bake. I was originally planning this concoction for two but when it came out of the oven there is definitely enough for 4 servings with a side salad or 3 very generous sized servings! So I’m gonna go with serves 4 at approx 6pp each or on F&H this works out at approx 3pp if you use wholewheat pasta. Happy Days! Here’s the Skinny:  1/2 White Onion Finely Diced

1 Red Ramiro Pepper Finely Diced

2 Medium 50g Pepperoni Sausages Sliced

80g Fresh Light Mozzarella 

120g Uncooked Pasta Shapes 

Salt & Black Pepper 

1 Clove Garlic 

1 Tsp Dried Oregano 

1 Tsp Sweetener

Handful Fresh Basil Leaves Torn

500g Passatta  Cook the Pasta in a pot of boiling salted water for 10mins. Meanwhile lightly fry the onion & red pepper in sprayoil until soft (approx 5 mins). Crush the garlic clove into the pot & fry for a further 30 seconds. Add the Passatta, Oregano, Sweetener & Season well with salt and pepper. Simmer for about 5 minutes. Take off the heat & add the Pepperoni Slices, the Mozzarella ripped into small chunks (reserve some of both for the top) add in the basil leaves & mix well. Pour the pasta mix into an ovenproof bowl & smooth the top. Add the remaining Mozzarella & Pepperoni & season with black pepper. Bake in a preheated oven at 200c for approx 25 minutes or until cooked through. Keep an eye for the last 10 minutes and reduce heat to 180c if browning too much. Serve & enjoy!