INGREDIENTS

• 100g Little Red's Chipotle BBQ Sauce
• 150g Son's Of Butchers Southern Fried Trick'n Goujons
• 1 tbsp olive oil
• 1 Pizza da Piero Stonebaked Pizza Base, pre-prepared
• 200g Son's Of Butchers Grated Notzarella
• 1/2 red pepper, deseeded and sliced
• 1/2 yellow pepper, deseeded and sliced
• 2 tbsp caramelised onions
• Chilli flakes, optional

METHOD

1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. In a bowl, mix two tablespoons of the Little Red's Chipotle BBQ Sauce with the Son's Of Butchers Southern Fried Trick'n Goujons and allow to marinate for 30 minutes.
3. Heat the oil in a pan over a medium-high heat and cook the Goujons for 8-10 minutes or until fully cooked throughout. Set aside.
4. Place the Pizza da Piero Stonebaked Pizza Base on a tray.
5. Spread with the remaining Chipotle BBQ Sauce, leaving a 1-2cm border around the edges.
6. Sprinkle over the Son's Of Butchers Grated Notzarella and spread the toppings evenly on top.
7. Add the cooked Goujons.
8. Bake for 15-20 minutes or until the Grated Notzarella has melted.
9. Sprinkle with some chilli flakes to add some heat, if desired.