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Le Chaudron recipe
Pizza poulet barbecue et maïs
BBQ chicken and corn pizza
⏱ 40 minServes 2Easy730 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
1pizza dough, 250 g (9 oz)
300 g (11 oz)chicken breast
150 g (5 oz)mozzarella
150 g (5 oz)barbecue sauce
150 g (5 oz)corn kernels
1red onion
80 g (3 oz)grated cheddar
2 tbspolive oil
½ tsppepper
- 1 pizza dough, 250 g (9 oz)
- 300 g (11 oz) chicken breast
- 150 g (5 oz) mozzarella
- 150 g (5 oz) barbecue sauce
- 150 g (5 oz) corn kernels
- 1 red onion
- 80 g (3 oz) grated cheddar
- 2 tbsp olive oil
- ½ tsp pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the 300 g (10 oz) chicken breast into 2 cm (¾ in) cubes and cook for 8 minutes in a skillet with the olive oil until golden and cooked through.
- Off the heat, stir half the barbecue sauce into the hot chicken for 1 minute to coat. Set aside.
- Preheat the oven to 250 °C (475 °F) fan with the baking sheet inside, and roll the pizza dough into a 30 cm (12 in) round on a floured surface.
- Spread the rest of the barbecue sauce over the dough, leaving a 1 cm (½ in) border, then scatter with the chicken, drained corn and thinly sliced red onion.
- Sprinkle with the mozzarella pieces and grated cheddar.
- Bake on the hot sheet for 10 to 12 minutes at 250 °C (475 °F), until the cheese is melted and the edges golden. Add pepper and serve hot.
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