Steps
- Preheat the oven to 425°F / 220°C. Mix 250g of whole-wheat flour, 1 teaspoon of instant yeast, and ¼ teaspoon of salt.
- Add half of 2 tablespoons of canola oil and 200ml of warm water. Knead on a lightly floured surface for 10 minutes; keep the dough soft and sticky. Cover.
- Toss 3 seeded, sliced bell peppers and 1 large sliced onion with the remaining oil and 1 teaspoon of fennel seeds on a baking sheet. Roast for 15 minutes.
- Mix 2 tablespoons of barbecue sauce, 2 tablespoons of tomato paste, and 5 tablespoons of water.
- Press the dough into the base and up the sides of an oiled 10 × 14in / 25 × 35cm rimmed baking pan without kneading it again. Spread with two-thirds of the sauce.
- Coat 225g of diced boneless skinless chicken breast with the remaining sauce.
- Spread the roasted vegetables over the dough. Add 175g of quartered grape tomatoes, the chicken, and 50g of grated smoked cheddar.
- Bake for 15 minutes, until the crust is crisp and the chicken reaches 165°F / 74°C.