Pulled chicken pizza. Free range chicken breasts are braised in tomato and barbecue sauce and shredded to make a saucy pizza topping. It’s perfect on a pizza, but is equally wonderful in sandwiches or even on top of nachos.


4 prepared pizza bases

6 cups grated mozzarella cheese

1 green capsicum, thinly sliced

1 red onion, peeled and cut into thin rings

sprigs of coriander, to serve

olive oil, to serve

Pulled free range chicken (makes extra)

3 tbsp olive oil

1 kg Lilydale free range chicken breasts

2 red onions, thickly sliced

700 ml tomato passata

¾ cup barbecue sauce

¼ cup brown sugar

¼ cup apple cider vinegar

2 tsp smoked paprika

2 tsp soy sauce

1 tsp salt


  1. Heat your oven to 150C (fan). Heat a lidded casserole dish over medium heat and add the oil. Fry the chicken breasts until lightly browned, then add the onions and fry for a few minutes until softened. Add the remining ingredient for the pulled chicken and bring to a simmer. Cover with a lid and transfer to the oven for 3 hours. You should be able to break the chicken into shreds with a wooden spoon. Stir the shreds of chicken in with the sauce and set aside.
  2. Increase the oven to as hot as it will go. Take your prepared pizza base and spread generously with the pulled chicken mixture. Scatter with enough mozzarella to cover and add slices of capsicum and red onion. Bake for 5-10 minutes (or as specified by your pizza base) until the cheese is browned and bubbling and the base is cooked through. Drizzle with olive oil and scatter with coriander to serve.