Set oven to 220ºC. Line 2 oven trays and place 4 flatbreads on top. Spread bases with 1 tbsp pizza paste per base and scatter over grated cheese.
2. Prepare the toppings
Thinly slice shallot and capsicum. Remove kernels from corn cob (see notes). Combine shredded chicken with 2 tbsp barbecue jerk sauce.
3. Assemble the pizzas
Scatter topping ingredients over pizza bases. Cook in the oven for 4-5 minutes.
4. Prepare the lettuce
Trim and quarter lettuces, slice cucumber. Dress with 1 tbsp olive oil, 1/2 tbsp vinegar and 1/2 tsp oregano.
5. Finish and serve
Slice pizzas and serve at the table with dressed salad and extra barbecue sauce (optional).
Serve the corn on the side if kids prefer! Add any remaining topping ingredients to side salad.
No gluten option - flatbread is replaced with GF wraps. You can serve as a wrap or fold double to make the pizza if they feel too thin.
Lebanese flatbreads, 4 *
Pizza paste, 2 sachets
Grated cheese, 1 packet
Green capsicum, 1
Corn cob, 1
Pre-cooked chicken, 1 packet
Barbecue jerk sauce, 1/2 jar *
Gem lettuce, 2 *
Lebanese cucumber, 1
From your pantry
Olive oil, salt, pepper, vinegar (of choice), dried oregano