Preheat Your Oven: First things first, get your oven preheating to 220°C (200°C fan). If you have a pizza stone, place it in the oven now to heat up. A hot surface is crucial for a crisp base.

Prepare the Chicken: If you haven't already, cook and shred or dice your halal chicken breasts. In a small bowl, toss the cooked chicken with 1 tbsp olive oil, the smoked paprika, garlic powder, salt, and pepper. This step adds an extra layer of flavour that really makes a difference. You could even use leftover chicken from our Smoky Grilled Chicken Skewers Recipe for an even deeper smoky taste.

Prepare the Pizza Base: Place your pizza bases on baking trays lined with parchment paper (or directly on a floured pizza peel if using a stone). Brush the edges of the crust with a little olive oil to help them turn golden brown.

Add the Sauce and Cheese: Spread the BBQ sauce evenly over the bases, leaving a 1cm border around the edge. Don't be too heavy-handed, as this can make the base soggy. Sprinkle about three-quarters of your mixed mozzarella and cheddar cheese directly onto the sauce. I find this creates a great barrier and keeps the toppings in place.

Layer the Toppings: Evenly distribute the seasoned halal chicken pieces over the cheese. Next, scatter the thinly sliced red onion and bell peppers. If you're using jalapeños, add them now.

Final Cheese Layer: Sprinkle the remaining cheese mixture over all the toppings. This helps to secure everything and ensures you get that wonderfully cheesy, melted finish.

Bake the Pizza: Carefully place the pizzas into the preheated oven. Bake for 12-15 minutes, or until the crust is golden, the cheese is completely melted and bubbling, and you can see some lovely browned spots.

Rest and Serve: Remove the pizzas from the oven and let them rest for a minute or two before slicing. This allows the cheese to set slightly, making it easier to cut. Garnish with fresh, chopped coriander or parsley just before serving for a touch of freshness.