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Preparation Time: 25 minutes
Cooking time: 35 minutes
Serves: 4

Total calories: 369

Ingredients

For the pizza base:

- 2 x 400g (14oz) tinned chickpeas
- 1 garlic clove
- Pinch of salt
- 2 tsp cornflour
- 1 tsp dried oregano
- Grind of black pepper
- 1 large egg

For the barbecue sauce:

- 150ml passata
- 100g (4oz) barbecue sauce
- 1 tsp red wine vinegar
- 1 tsp dried oregano

For the topping:

- ½ red pepper, deseeded and diced
- 200g (7oz) cooked skinless chicken breast
- ½ red onion
- 198g (7oz) tinned sweetcorn
- 125g (4½oz) ball light mozzarella
- Mixed salad leaves, to serve

Method

1. Put a large baking sheet* in the oven and heat to 220°C/Fan 200°C/Gas Mark 7.

2. To make the pizza base, put the chickpeas and garlic in a food processor with a good pinch of salt and blitz until finely chopped. Add the cornflour, dried oregano, some black pepper and the egg. Blitz again until you have a smooth mixture.

3. Spoon the chickpea mixture onto a large piece of baking paper and spread to a 30cm (12in) circle with a palette knife or spatula. Slide the paper onto the heated baking tray and bake for 12 - 15 minutes until lightly golden and getting crisp around the edges.

4. Meanwhile, put the red pepper into a roasting tin and roast alongside the pizza base for 10 minutes. When the pizza base is crisp around the edges, reduce the oven to 200°C/Fan 180°C/Gas Mark 6.

5. Mix together the barbecue sauce ingredients and season. Spread the sauce over the pizza base, leaving a 1cm (⅓in) border.

6. Top with the chicken, red onion, roasted pepper and sweetcorn. Scatter over the mozzarella, then season with pepper and bake for 10 minutes until the toppings are crisping up and the cheese is melted. Serve with the salad leaves.

* This is as per the original recipe source, but believe it should actually read "baking tray" when you you look to 3.

Please note the above image is for illustrative purposes only as was unable to find the corresponding image for the recipe online. The image above is comparatively similar with the exception of the pizza base, which for this recipe should be more paler in colour and crumblier in texture because it is made with chickpeas.