Barbecue Pizza Sauce Food

BARBECUE PIZZA SAUCE

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and sauté it for 3 to 5 minutes or until soft and translucent, then add the garlic and sauté for just 1 minute longer until fragrant.
• Add the tomato paste and mustard powder and cook, stirring constantly, for about 5 minutes. The paste should turn a dark red color. Pour in 2 cups of water along with the crushed or puréed tomatoes, molasses, Worcestershire sauce, vinegar, salt, and pepper, and stir until the mixture is smooth.
• Bring the sauce to a bubble, then reduce the heat to low and let it simmer for 1 hour, stirring occasionally. Stir in the honey and cumin and let the sauce simmer for 1 more hour or until it has reached the desired consistency. (If it gets too thick, thin it out with a little water; if it's too thin, let it cook a while longer.) Taste the finished sauce and adjust with more salt, pepper, honey, or cumin as needed.
• Remove the pan from the heat and let the sauce cool to room temperature, then spread it on your pizza and transfer any leftovers to an airtight container. If you have time, refrigerate the sauce overnight before using. It will get richer and more complex as the flavors have time to meld. The sauce will keep for 1 week in the fridge and 6 months in the freezer.

ALMOST-FAMOUS BARBECUE CHICKEN PIZZA

Steps:

• Brush a large bowl with olive oil. Shape the pizza dough into a ball, add it to the bowl and turn to coat with the oil. Cover tightly with plastic wrap and set aside in a warm place, 30 to 40 minutes.
• Position racks in the upper third and middle of the oven. Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 425 degrees F for at least 30 minutes.
• Meanwhile, lay out a sheet of parchment paper and brush with olive oil. Transfer the ball of dough to the parchment and roll it out into a 10-inch round, stretching it with your hands as needed. Lightly brush the dough with olive oil, cover with another piece of parchment and set aside to let rise slightly, about 30 minutes.
• While the dough rises, mix 2 tablespoons barbecue sauce and 1 teaspoon olive oil in a small bowl. Put the chicken in a baking dish, season with salt and pepper and brush with the barbecue sauce mixture. Bake on the middle oven rack until cooked through, about 20 minutes. Let cool, then cut into 1/2-inch cubes.
• Uncover the dough and spread with the remaining 1/3 cup barbecue sauce, leaving a 3/4-inch border. Top with the chicken, gouda, mozzarella and red onion. Slide the pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, 20 to 25 minutes. Sprinkle with cilantro.

BBQ PIZZA

Steps:

• Preheat oven to 450 degrees F.
• Roll out the pizza dough and place on a pizza pan or large baking sheet. Spread the BBQ sauce all over crust. Top with the pork, corn, jalapenos and cheese.
• Bake 8 to 10 minutes, or until the cheese melts and the crust is golden. Top with fresh cilantro.
• Serve with a simple green salad.

PIZZA SAUCE

Steps:

• Heat the oil in a saucepan over a low heat, then add the onion along with a generous pinch of salt. Fry gently for 12-15 mins or until the onion has softened and is turning translucent. Add the garlic and fry for a further min. Tip in the tomatoes and purée along with the bay, oregano and sugar. Bring to the boil and lower the heat. Simmer, uncovered, for 30-35 mins or until thickened and reduced. Season. For a really smooth sauce, blitz with a stick blender, otherwise leave as is.
• Stir the basil into the sauce. The sauce will cover 4-6 large pizza bases. Keeps well in the fridge for 1 week or stored in a container in the freezer.

BAR-B-QUE SAUCE

Steps:

• In a small saucepan over medium heat, stir together the ketchup, brown sugar, Worcestershire sauce, vinegar, hot pepper sauce, garlic powder, mustard powder, and salt. Bring to a simmer, then remove from heat and allow to cool slightly before brushing on your favorite meat.

BBQ CHICKEN PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
• Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.

BARBECUE CHICKEN PIZZA

Steps:

• Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until softened. Reduce heat to medium-low; cook 20-25 minutes or until deep golden brown, stirring occasionally., Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 8 minutes., Spread barbecue sauce over dough; top with chicken, cooked onion, bacon, Gorgonzola cheese and jalapenos. Sprinkle with paprika and garlic powder; top with mozzarella cheese. Bake pizza 8-10 minutes or until crust is golden and cheese is melted. Freeze option: Bake pizza crust as directed; cool. Top with all the ingredients as directed, and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

CHICKEN BARBECUE PIZZA TOPPING

Steps:

• Lightly spread pizza dough with olive oil if desired.
• Spread just enough sauce to cover pizza dough leaving 1/2 inch border around the rim.
• Layer remaining ingredients.

MIKA'S BARBECUE CHICKEN ALFREDO PIZZA

Steps:

• In a small bowl mix chicken cubes with barbecue sauce and set aside.
• Spread Alfredo sauce on prepared pizza crust and top with 1/2 the mozzarella cheese. Top with chicken cubes, onions, mushrooms, black olives and cilantro. Finish with the rest of the cheese.
• Bake at 425 for about 15 minutes or until crust is brown.