Barbecued Chicken Pizza
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- 2 small skinless boneless chicken breast halves
- 1 large zucchini, halved lengthwise, seeded, cut into 1/2-inch cubes
- 1/2 large yellow crookneck squash, halved lengthwise, seeded, cut into 1/2-inch cubes
- 2 cups (packed) shredded mozzarella cheese (about 8 ounces)
- 1/3 cup plus 3 tablespoons chopped fresh cilantro
- 1 10-ounce purchased fully baked thin pizza crust (such as Boboli)
- 6 tablespoons purchased barbecue sauce
Preheat oven to 450°F. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken until cooked through, about 5 minutes per side. Transfer chicken to cutting board. Cut chicken into 1/2-inch dice; place chicken in large bowl.
Add remaining 1 tablespoon oil and onion to same skillet; sauté over medium-high heat 2 minutes. Add zucchini and yellow squash; sauté until crisp-tender, about 4 minutes. Transfer vegetable mixture to bowl with chicken and cool. Mix in cheese and 1/3 cup cilantro. Season topping to taste with salt and pepper.
Place pizza crust on large baking sheet. Spread 4 tablespoons barbecue sauce over crust. Top with chicken mixture. Drizzle with remaining 2 tablespoons sauce. Bake pizza until heated through and cheese melts, about 15 minutes. Sprinkle with remaining 3 tablespoons cilantro and serve.
BBQ chicken pizza
Heat oven to 220C/200C fan/gas 7. Tip the flour into a mixer with a dough hook, or a bowl. Add the yeast, salt, oil and 200ml warm water then mix well to a very soft dough. Knead in the food mixer for about 5 mins, but if making this by hand, tip onto a work surface and knead for about 10 mins. The dough is sticky, but try not to add too much extra flour. Leave in the bowl and cover with a tea towel while you halve and slice the peppers and onions. There is no need to prove the dough for a specific time, just let it sit while you make the topping.
For the topping: toss the peppers and onions with the oil and fennel seeds then roast for 15 mins. Meanwhile mix the barbecue sauce and tomato purée with 5 tbsp water.
Take the dough from the bowl and press into the base and up the sides of an oiled 25x35cm Swiss roll tin. Don’t knead the dough first otherwise it will be too elastic and will keep shrinking back. Spread with two thirds of the barbecue sauce mix then add the remainder to the chicken and toss well to coat it.
Take the roasted pepper mixture from the oven and spread on top of the pizza. Scatter over the tomatoes then evenly spoon on the barbecue chicken. Scatter with the cheese and bake for 15 mins. Serve with a salad or healthy coleslaw.
HOW TO MAKE MINI PIZZAS
If you would rather make individual pizzas, instead of a family traybake, shape into 4 rounds then top and bake for 8-10 mins.
- Preheat oven to 450°F. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken until cooked through, about 5 minutes per side. Transfer chicken to cutting board. Cut chicken into 1/2-inch dice place chicken in large bowl.
- Add remaining 1 tablespoon oil and onion to same skillet sauté over medium-high heat 2 minutes. Add zucchini and yellow squash sauté until crisp-tender, about 4 minutes. Transfer vegetable mixture to bowl with chicken and cool. Mix in cheese and 1/3 cup cilantro. Season topping to taste with salt and pepper.
- Place pizza crust on large baking sheet. Spread 4 tablespoons barbecue sauce over crust. Top with chicken mixture. Drizzle with remaining 2 tablespoons sauce. Bake pizza until heated through and cheese melts, about 15 minutes. Sprinkle with remaining 3 tablespoons cilantro and serve.
- 1 (10-ounce) whole-wheat thin Italian pizza crust
- 6 tablespoons bottled barbecue sauce
- 1 cup shredded skinless, boneless rotisserie chicken breast
- ¾ cup (3 ounces) shredded smoked Gouda cheese
- ½ cup diced red onion
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper
- ¼ cup (1 ounce) freshly grated Parmigiano-Reggiano cheese
Place crust on a large baking sheet. Spread barbecue sauce over crust to within 1/2 inch of edge. Sprinkle with chicken, Gouda, onion, oregano, crushed red pepper, and Parmigiano-Reggiano cheese.
Bake at 450° for 16 minutes or until cheese melts and crust is golden. Cool 5 minutes. Cut pizza into 6 wedges.
i really like the way in which this recipe looks i eaten it before with my loved ones all of us enjoyed this we can have a household gathering again and cook this recipe again soon that is one tasty recipe you need to check it out i guarantee you all you could will require to this its very tasty
We used a home-made dough but other than that, we didn't change a thing. Easy, and really very tasty. Everyone will like it.
This is a wonderful pizza recipe that boasts great flavor and originality. The smoked Gouda adds a great dimension to the finished product. I recommend adding bacon and some blue cheese to the toppings. Those two ingredients create such a robust flavor explosion, it will leave you wanting more. All in all a great foundation recipe to endless possibilities!
We made our topping following this BBQ Chicken Pizza recipe and subbing seitan for the chicken. Used KC Masterpiece BBQ sauce. So yummy. Flavors of smoked gouda and BBQ sauce work well together. Used the Woodfire Grill pizza dough recipe with 2 cups of whole wheat flour subbed for the unbleached all purpose flour (from Bon Appetit September 2004). Greg is making this again tonight at my request. This is not at all on our pH diet . but it's Mother's Day. We'll have small portions with a LARGE salad with lots of raw veggies. Did I say SO yummy?
lost my post! I am starting over. I used flour tortilla as crust, pre-cooked breaded chicken tenders, sliced rings of red onion, sliced peaches in heavy syrup, drained. BBQ sauce. Colby/jack/cheddar blend, shredded. Add some greens for color - some ripped arugula greens or cilantro, or scallion greens - it will look as good as it tastes.
Will definitely make again. My 2-yr-old loved it & so easy to do after work. I didn't use Gouda cheese though, just plain old-fashioned mozzarella did the trick.
Delicious! I used whole wheat pizza dough from Trader Joes and added cilantro - I think those two things made the difference. Will definitely make it again!
Made this without the Gouda (mozzarella instead) and included potatoes and leeks. Very very tasty and easy!
This was very good and very simple to make, especially when using left-over cooked chicken. I like to sprinkle fresh cilantro over the top.
Not a huge fan of BBQ pizza but I really enjoyed this recipe. I made mini pizzas for a party using dough from the pizza shop around the corner.
I also added a yellow pepper, but omitted the green onion. It had lots of flavor and was gone fast!
This was very good, but next time I will use smoked gruyere cheese as the Gouda just sort of sat there, and did not melt. As a result, little bits of cheese kept flying off. I also put cilantro on when it came out of the oven. Very fast and easy to make and, even better, tasty to eat.
Fast, easy and delicious, what more could you ask for? I used a mix of cheddar and mozzerella because that is what I had on hand. It would be even better with smoked gouda. I also sauteed and carmalized the red onion with a yellow pepper that I had on hand. Amazing.
This was a great, fast weeknight dinner. I thought the smoked gouda was a nice touch, but my finicky husband wasn't a big fan. I threw in a little Monterey Jack too. I cooked the red onion a little to soften it and substituted cilantro for the green onion, as suggested by other reviewers--excellent.
Audience: VERY finicky nieces who weren't thrilled to be hanging with me during an overnight babysitting gig. We made these pizzas, along with 2 other "custom" pizzas designed by them. Much to my surprise - they asked me to make another one later!
I made this using what I had on hand on a busy weeknight--no red or green onion in the house but the pizza was delicious anyway! I will definately make this again and add the onion next time (probably will carmalize the onion first). Great recipe!
Yummy! I took the time to search for the smoked Gouda and am glad I did. I think it made the pizza very different from the ones we usually make. Marinated the chicken for a while in the barbecue sauce, and sprinkled (liberally) with garlic powder while it cooked. My husband made the dough fresh, but other than that we pretty much followed the recipe. Next time I'll take the suggestions below and add cilantro at the end. this pizza was awesome!
mmm. smoked gouda makes everything better! This is a great pizza!
This was a very easy and tasty weekday meal. To speed things along, I also used the prepared Tyson grilled chicken strips, and added a little mozzarella on the crust before the rest of the toppings. Loved the tang of the barbeque sauce and the smoothness of the gouda. Great with a salad and purple grapes on the side. Yum! My boys even liked it! Will be doing again.
This was so easy and great for a busy school night. I used rotisserie chicken from the deli. Great flavor and so simple.
Great and EASY party appetizer or main dish. I used chicken tenders in place of the full breast. Quicker to cook and tastes great! I may add more cheese next time.
This is particularly good if you have leftover barbecued chicken. I like the double whammy of the sauce already cooked onto the chicken plus some slicked on the crust. I top it with Jack cheese, sauteed red onion, another drizzle of sauce if I feel like it, and a little chopped fresh cilantro. Yum!
The only change I made was adding a whole red pepper, fairly large, chopped up, and substituting mozzarella for smoked gouda. Was a good dinner, ate over half of it myself. Planning to eat the rest later.
This pizza was so quick and tasted great. I sauteed the red onion for about 5 minutes. I also used the frozen tyson fajita grilled chicken strips and just tossed them in Sticky Fingers Barbecue sauce. I added a touch of mozzarella and cheddar.
The pizza was great. I used Famous Dave Original BBQ Sauce, caramelized the onions, and added cilantro at the end (as suggested previously.) The smoked gouda gave it a really nice flavor. This recipe was a big hit with my family, and it was so easy to make that I'm definitely doing it again.
How to make Barbecue Chicken and Bacon Pizza:
You can use a store-bought pizza dough if you’d like. I don’t like the stuff in the can, but Trader Joe’s and other specialty stores sell a ball of dough that is usually pretty decent. ALSO… a little secret: pop into your local pizza place and ask them if they’ll sell you a pound of dough. You might be surprised that they will! For this recipe, I make homemade- my favorite: Easy Pizza Dough Recipe . It’s easy to make- just mix and knead a little bit, let it rest and rise for 30 minutes, then roll it out.
Sprinkle some cornmeal onto your baking pan, and then put the crust on top of the cornmeal. Brush the pizza dough lightly with olive oil. Then bake it for 7 to 8 minutes, just until the top is a little bit golden brown.
Spread barbecue sauce on top of the partially baked crust (acting as your pizza sauce). My favorite barbecue sauce of choice for making this Barbecue Chicken and Bacon Pizza is Sweet Baby Ray’s. Use your favorite brand!
- Olive oil, for baking sheet
- All-purpose flour, for dusting
- 1 pound store-bought frozen pizza dough, thawed
- 1/2 cooked chicken, (about 1 1/4 pounds), shredded (about 2 cups)
- 1/2 cup store-bought barbecue sauce
- 2 cups shredded Monterey Jack cheese
- 1 large zucchini, halved lengthwise and thinly sliced
- 1 small onion, halved and thinly sliced
- Coarse salt and ground pepper
Preheat oven to 450 degrees. Lightly oil a large baking sheet set aside.
On a lightly floured work surface, use a rolling pin and your hands to roll and stretch dough to a 15-by-10-inch oval (if dough becomes too elastic to work with, let rest a few minutes). Transfer to prepared baking sheet.
In a medium bowl, combine chicken and barbecue sauce. Leaving a 1-inch border, scatter chicken mixture evenly over dough sprinkle with cheese, then zucchini and onion. Season with salt and pepper.
Bake until crust is golden and cheese is melted, about 20 minutes. Serve immediately.
Barbecued Chicken Pizza
Hey, look in the fridge: see that barbecued chicken in there?
Back there with the potato salad and onion dip and coleslaw from your 4th of July bash?
Man does not live by cold leftovers alone. Let's make something tasty out of those grilled boneless thighs.
Remember the days when pizza meant cheese and tomato sauce – period?
OK, maybe you're not THAT old. But trust me, it's only within the past 50 years or so that pizza in America has taken its place up there with Big Macs and ham sandwiches as an everyday meal choice.
Before World War II, pizza was confined to Italian communities in cities like New York, San Francisco, and Chicago. But American GIs, having discovered this tasty treat while serving in Italy, came home clamoring for it.
Thus, their market established, the first pizza chains were born: Chicago's Pizzeria Uno in 1943 Shakey's Pizza, 1954, in Sacramento, California and Pizza Hut, pride of Wichita, Kansas, which first opened its doors in 1958.
Between the burgeoning chains, and mom and pop shops popping up all over, competition bred innovation: tomato sauce and cheese quickly morphed into pepperoni, and mushrooms, and peppers. and ham-and-pineapple Hawaiian.
To say nothing of slow-roasted pulled pork, red onions, cilantro pesto, mozzarella and queso quesadilla cheese with spicy habanero salsa (thank you, California Pizza Kitchen).
Speaking of California Pizza Kitchen, that chain claims to have invented the first version of barbecued chicken pizza, described in their menu as "The Original BBQ Pizza, invented here in 1985. BBQ sauce, smoked Gouda, mozzarella, BBQ chicken, red onions, and cilantro."
Our iteration skips the cilantro and Gouda, but otherwise remains true to the original: chicken, barbecue sauce, mozzarella, and red onions.
Which brings us back to where we started: that leftover chicken in your fridge. You'll need about 1 1/2 pounds of boneless barbecued chicken for the following pizza.
Don't have a scale? Get out a big cookie sheet or half-sheet pan (about 18" x 13", double the size of your 9" x 13" pan). Now lay the cooked chicken on top of it, as though you were topping a pizza. That's how much you need.
If you don't have any leftover barbecue (like, you're reading this post in November, maybe), here's what to do.
Buy 1 1/2 to 2 pounds of boneless, skinless chicken breasts or thighs. Cut the pieces into 1" to 2" chunks.
Heat 1 tablespoon olive oil in a skillet over medium high heat. Add the chicken and sauté until the edges begin to brown, about 10 minutes.
Add 2 cloves garlic, peeled and chopped and 1 or 2 medium red onions, peeled and cut into chunks, as pictured.
For added texture/crunch in the topping, sauté 1 onion with the chicken and reserve the other, using it to top the pizza just before baking.
Sauté, stirring frequently, until the onions begin to soften, about 5 minutes over high heat.
Add 1/2 cup of barbecue sauce and toss to coat, continuing to cook until the sauce has thickened.
If you use a thick sauce to begin with, this will happen immediately if the sauce is thinner, it could take 3 or 4 minutes.
Set aside to cool refrigerate until you're ready to top your pizza.
Next, the dough. This versatile dough (our Now or Later Pizza Crust) can be used immediately but I prefer to refrigerate it overnight. The long, cool rest really develops the crust's flavor.
Place the following in a bowl:
1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour
1 1/4 cups (206g) semolina*
1 tablespoon + 1 teaspoon (8g) Pizza Dough Flavor (optional, but delicious)
1 teaspoon instant yeast
1 1/4 teaspoons (8g) salt
2 tablespoons (25g) olive oil
1 cup + 2 tablespoons to 1 1/4 cups (255 to 283g) lukewarm water
*Use 3 cups all-purpose flour OR 3 cups Perfect Pizza Blend in place of the all-purpose/semolina mixture, if desired.
Mix the ingredients until they come together.
The dough will be soft and cohesive, but not at all smooth.
Beat at high speed of your electric mixer, continuing to use the beater blade, for 2 minutes. See how the dough is beginning to smooth out? Time to switch to the dough hook.
The dough should be smooth, quite soft, and very stretchy. That's the gluten doing its job.
See how the dough is just barely sticking to the bowl, right around the edges? LOVE this texture. It's the best of both worlds: stiff enough to work with, sticky enough to rise nicely.
You can also make the dough in a bread machine set on the dough cycle.
Finally, if kneading by hand, mix the ingredients, then let the dough rest, covered, for about 30 minutes this will give the flour a chance to absorb the water, which will make kneading easier.
Leave the dough right in the bowl, if you don't need the bowl or leave it in the bread machine, to complete its dough cycle.
I usually transfer ready-to-rise dough to an 8-cup measure, so I can track its progress.
Allow the dough to rise, covered, for 45 minutes then refrigerate it for 4 hours (or up to 36 hours) this step will develop the crust’s flavor. It'll continue to rise in the fridge, so make sure it's in a big enough container. If you're using your bread machine, transfer it to a larger container before refrigerating.
Here we are, about 14 hours later.
This is what they mean when they say "a web of gluten strands." You're actually seeing a web of dough, but each of those dough strands is made up of gluten strands. pretty interesting, eh?
Place the dough in a lightly greased pan - the aforementioned half-sheet pan is a good choice, size-wise.
I like to drizzle olive oil in the bottom of the pan, as well as greasing it with non-stick vegetable oil spray. I like the crispness lent by the oil, as well as that hint of deep-fried flavor. Think Pizza Hut.
Place the dough in the pan, gently stretching it to fit. If the dough fights back, cover it and walk away for 10 minutes this will give the gluten a chance to relax. When you return, the dough should be easier to work with.
Cover the dough, and let it rise for 30 to 90 minutes, depending on how thick you want your crust.
Towards the end of the rising time, preheat the oven to 425°F.
Bake the untopped crust for 12 minutes. Remove it from the oven. You can either cool the crust and store for a couple of days, tightly wrapped, at room temperature or continue with the pizza.
When you're ready for pizza, spread the partially baked crust with about 1 cup barbecue sauce more or less, to taste.
Sprinkle 2 cups (8 ounces) shredded mozzarella cheese atop the sauce.
Top with the cooked chicken mixture, warming briefly in the microwave first if it's been refrigerated.
For a pleasantly crisp touch, here's where you use the other red onion. Peel, cut into chunks, and scatter top the chicken mixture.
Bake the pizza for about 12 minutes.
. until the crust is browned and the topping is bubbling.
Remove from the oven, and immediately transfer the pizza to a rack, so its bottom doesn't become soggy. Serve hot or warm.
Remember that web of gluten strands? You can still see it here, can't you?
- 1 tablespoon honey barbeque sauce
- 1 low-carb whole wheat tortilla
- 1 tablespoon honey barbeque sauce
- 4 ounces shredded cooked chicken
- ¼ cup diced red onion, divided
- 1 tablespoon chopped fresh cilantro, divided
- ¼ cup low-fat finely shredded mozzarella cheese, or more to taste
Preheat oven to 400 degrees F (200 degrees C).
Spread 1 tablespoon barbeque sauce on tortilla.
Mix 1 tablespoon barbeque sauce and chicken in a bowl until coated. Spread chicken mixture, half the red onion, and half the cilantro onto the tortilla. Sprinkle mozzarella cheese over chicken mixture. Top with remaining red onion and cilantro. Place pizza on a baking sheet.
Bake in the preheated oven until tortilla is crisp and cheese is melted, 5 to 7 minutes.
Watch the video: Τα μυστικά της σπιτικής πίτσας. MyPizza Project - Pilot