BBQ Pizza
BBQ Pizza
SERVES 2
5 MINS PREP
COOKS IN 10 MINS
Our BBQ pizza is one of those easy meals to cook that tastes absolutely sensational. It’s so quick to make, and the result is divine.
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Tailored to Taste
It sounds gimmicky but tastes amazing. The smoky, lightly spiced creamy tomato sauce and turkey work really well with the fresh herb drizzle and the naans have more flavour and are lighter than a traditional store-bought pizza crust, soft in the middle and crispy where the edges are left uncovered. I highly recommend this. If you don’t have naans, you can use premade pizza dough - or even make your own.
Ingredients
Creamy Herb Drizzle
- 2 tbsp. sour cream
- 10g fresh washed cilantro including stalks plus a little extra for garnishing the pizza
- 1/2 clove garlic
- 1 rounded tbsp. thick Greek yogurt
- Salt and lots of freshly ground black pepper to taste
Method
- Heat the oven to 200°C (Fan 180°C/Gas Mark 6).
- Heat the two sauces from the pouches in a large non-stick frying pan until they come to a boil. Add the turkey and cook for 2 minutes or until heated through. Simmer gently until the sauce has thickened to a little thicker than double cream.
- Reserve the whole spices from the sachet for another cook. Take off the heat.
- Whizz together all the ingredients for the drizzle until it is smooth but you can still see flecks of the cilantro. Season to taste, adding lots of black pepper.
- Make your pizza - If using naans, quickly flash both sides of the naans under a tap of running water, avoiding the edges. Otherwise, roll out the premade pizza dough. Evenly spread the turkey sauce mix and onions over the naans or pizza base, leaving a 2.5cm border. If using the naans, bake in the oven for 2-3 minutes or until the naan is hot and soft. If using the premade pizza dough, follow the instructions on the pack.
- Drizzle over the herbed yogurt and serve.
Tailored to Taste
It sounds gimmicky but tastes amazing. The smoky, lightly spiced creamy tomato sauce and turkey work really well with the fresh herb drizzle and the naans have more flavour and are lighter than a traditional store-bought pizza crust, soft in the middle and crispy where the edges are left uncovered. I highly recommend this. If you don’t have naans, you can use premade pizza dough - or even make your own.
Ingredients
Creamy Herb Drizzle
- 2 tbsp. sour cream
- 10g fresh washed cilantro including stalks plus a little extra for garnishing the pizza
- 1/2 clove garlic
- 1 rounded tbsp. thick Greek yogurt
- Salt and lots of freshly ground black pepper to taste
Method
- Heat the oven to 200°C (Fan 180°C/Gas Mark 6).
- Heat the two sauces from the pouches in a large non-stick frying pan until they come to a boil. Add the turkey and cook for 2 minutes or until heated through. Simmer gently until the sauce has thickened to a little thicker than double cream.
- Reserve the whole spices from the sachet for another cook. Take off the heat.
- Whizz together all the ingredients for the drizzle until it is smooth but you can still see flecks of the cilantro. Season to taste, adding lots of black pepper.
- Make your pizza - If using naans, quickly flash both sides of the naans under a tap of running water, avoiding the edges. Otherwise, roll out the premade pizza dough. Evenly spread the turkey sauce mix and onions over the naans or pizza base, leaving a 2.5cm border. If using the naans, bake in the oven for 2-3 minutes or until the naan is hot and soft. If using the premade pizza dough, follow the instructions on the pack.
- Drizzle over the herbed yogurt and serve.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Original Tikka Masala
Britain’s favourite curry just got easy! Our deliciously creamy tomato-based sauce is delicately balanced and gently spiced. It is perfect with chicken, seafood, lamb, paneer or vegetables.
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