Bbq Chicken Pizza I Food

BBQ CHICKEN PIZZA I

Steps:

• Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
• Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.

BBQ CHICKEN PIZZA

Steps:

• One hour before baking the pizzas, start preheating the oven at 500 degrees Coat chicken with 2 tablespoons barbecue sauce.
• Set aside in the refrigerator.
• Prepare dough into pizza shape.
• Precook if needed.
• Spread remainder of barbecue sauce over the surface of the dough.
• Spread cheese over the sauce.
• Spread chicken over the cheese.
• Place the onion rings over the chicken pieces.
• Place the pizza in the oven (on top of pizza stone if available or on pan).
• Bake until crust is crispy and cheese is bubbling (8-10 minutes).
• Remove pizzas from the oven and sprinkle each with 1/2 of the cilantro.

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.

BBQ CHICKEN PIZZA

Steps:

• Sprinkle seasonings on chicken breast - then dredge them in Italian salad dressing.
• Bake for 45 minutes - 1 hour at 350°. This seasons the chicken nicely and gives it a wonderful flavor. When the chicken is done set it aside to cool - then cube it.
• Preheat oven to 375°.
• In a saucepan over medium high heat, combine barbecue sauce, honey, molasses, brown sugar, cayenne pepper (if desired) and cubed chicken. Bring to a boil.
• Sauté onions and green peppers; set aside.
• Spread ranch dressing over pizza crust. Place slices of provolone cheese over ranch dressing. Spread chicken mixture evenly on top of cheese.
• Top with sautéed onions/green pepper mix, then sprinkle with shredded Italian cheese blend.
• Bake for 15 to 20 minutes, or until cheese is melted.
• Option: try drizzling extra ranch dressing over the chicken - then top with cheese.
• NOTE: If the chicken barbecue mixture is soupy - use a slotted type spoon to scoop it out and place it on the pizza - you don't want it to soupy. I also strain my onion and pepper mixture.

BARBECUE MUSHROOM PIZZA

Steps:

• Place a pizza stone or inverted baking sheet on the middle oven rack and preheat to 450˚ F. Whisk the vinegar, sugar and a pinch of salt in a small bowl, then add the sliced red onion and submerge in the vinegar; set aside to pickle.
• Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, undisturbed, until golden brown on the bottom, 5 minutes. Stir and continue to cook, stirring occasionally, until crisp in spots and golden brown, 5 more minutes. Add the garlic and cook, stirring, 1 minute. Add 1/3 cup barbecue sauce and 2 tablespoons water and cook, stirring, until most of the liquid is absorbed and the mushrooms are glazed, 2 to 3 minutes. Remove from the heat.
• Coat a baking sheet with the remaining 3 tablespoons olive oil. Add the pizza dough and stretch into an 11-by-13-inch oval. Top with the remaining 1/4 cup barbecue sauce and spread using the back of a spoon, leaving a 1/2-inch border. Sprinkle with the gouda, then top with the mushrooms, then the Monterey Jack. Put the baking sheet directly on the hot pizza stone or inverted baking sheet. Bake until the crust is golden brown on the bottom and around the edges, 15 to 20 minutes.
• Slide the pizza onto a large cutting board. Drain the red onion and scatter over the pizza, along with the scallion and cilantro. Cut into pieces.

BBQ CHICKEN PIZZA

Steps:

• For the chicken and rub: Butterfly the chicken breast halves. Combine the paprika, brown gsugar, granulated garlic, granulated onion, cumin, salt, chili powder and pepper in a resealable plastic bag and shake well to mix everything together. Add the chicken breasts and shake again to coat them evenly. Set aside in the fridge for at least 30 minutes to marinate while you prepare everything else.
• Preheat a grill to high heat.
• For the BBQ sauce: Take the dried chiles, tear them up, discard the stems and seeds and place in a small bowl. Pour boiling water over them and let sit for 5 to 10 minutes to re-hydrate. Drain and discard the water.
• In a medium saucepan, add the canola oil, onions and garlic. Sweat over medium heat until the onions are very soft and fragrant, about 8 minutes. Season with salt and pepper. Add the chiles and bourbon and simmer for 1 minute to let some of the alcohol burn off. Add the ketchup, preserves, brown sugar and molasses and simmer for 10 minutes to let the flavors come together. Puree and set aside.
• Remove the chicken from the marinade and cook on the hot grill, 5 to 7 minutes per side to get some color. Remove and allow to cool. Slice on the bias into pieces.
• For the pizza. Dust a bench (or pizza peel if you have one) liberally with flour. Take the ball of pizza dough and press out into a disk, working it gently from the inside out. Continue to work and stretch the dough out until you have about a 12-inch circle. The crust should be nice and thin, about 1/8-inch thick. Set on a floured surface and press gently to flatten. Spread the BBQ sauce on the pizza in a very even, thin layer. Leave a border as desired around the edges. Top with the shaved red onion, slices of BBQ chicken and slices of cheese. Dot the top with extra patches of BBQ sauce. Slide the pizza into a hot pizza oven and bake until the crust is bubbly and charred around the edges, 12 to 14 minutes. (If baking at home, set a pizza stone in an oven at 500 degrees F to warm up for 1 hour).
• When done, remove from the oven and scatter the top with fresh cilantro leaves.

BARBECUE CHICKEN PAN PIZZA

Steps:

• Preheat the oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat a cast-iron skillet, 12 inches, over medium to medium-high heat (to aid in a crispy bottom crust while pizza is in oven).
• Gather your ingredients.
• Remove skin from chicken, remove meat from bones and pull meat into bite-size pieces. Dice onion, grate or mince garlic.
• Preheat a second cast-iron or other skillet over medium-high heat. Add oil, 2 turns of the pan, then add onions and garlic, season with salt and pepper and soften a few minutes. Add stock and let it finish cooking the onions by absorbing into them. Add ketchup, sugar, molasses, vinegar, Worcestershire, paprika and mustard. Add chicken to sauce, turn in sauce and remove from heat.
• Roll and stretch dough on lightly floured surface into 12 to 14-inch even round that will cover pan. Turn off heat under skillet, sprinkle a little cornmeal in skillet and press dough into hot skillet and up sides as much as possible. The pan is hot -- reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with chicken and sauce and top with the cheeses. Place in oven. Bake the pizza 10 to 12 minutes to deep golden brown and bubbly.
• Combine honey, splash of water and hot sauce in small pot or skillet and heat over low heat.
• Drizzle or brush the pizza with the honey mixture and top and scallions, cilantro and jalapeno.
• To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.
• Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand 1 hour.
• Cut dough in half, wrap half the dough and freeze for later use.
• Preheat the oven to 525 to 550 degrees F.
• Line a baking sheet with fries and bake 15 to 20 minutes to very crispy.
• Add fries to large bowl. Pour butter and remaining ingredients over the fries. Toss to coat. Serve hot.

BBQ CHICKEN PIZZA

Steps:

• Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking.
• Brush chicken with vegetable oil, season with salt and pepper. Place chicken on the grill and cook until done, about 2 minutes per side. When done, slice into 1-inch pieces, reserve.
• Spray a perforated disposable cookie sheet with nonstick cooking spray. Carefully remove pizza dough from can. Unroll dough and place on cookie sheet on the grill. Let cook 2 minutes and turn pizza over.
• Spread BBQ sauce over pizza leaving a 1-inch border. Next, top with mozzarella cheese, diced apples, chicken, and bacon pieces.
• Cover with grill lid and cook 5 minutes until cheese is melted and bubbly.
• Serve hot, topped with green onions.

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 CHICKEN PIZZA

Steps:

• 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.

BARBECUE-CHICKEN PIZZA

Steps:

• Heat oven to 400ºF.
• Cook chicken and vegetables in large skillet sprayed with cooking spray on medium-high heat 4 to 5 min. or until chicken is no longer pink, stirring occasionally.
• Place crust on baking sheet; spread with barbecue sauce. Top with chicken mixture and cheese.
• Bake 15 to 18 min. or until cheese is melted and crust is golden brown.

BBQ CHICKEN PIZZA - CALIFORNIA PIZZA KITCHEN STYLE

Steps:

• To make BBQ Chicken: In a large frying pan, cook the chicken in olive oil over medium-high heat until just cooked, 5 to 6 minutes. Do not overcook. Set aside in the refrigerator until chilled through.
• Once chilled, coat the chicken with 2 tablespoons BBQ sauce; set aside in the refrigerator.
• To make the pizza: Place the pizza stone in the center of the oven and preheat to 500 degrees F for one hour before cooking pizzas.
• Use a large spoon to spread ¼ cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 tablespoon smoked Gouda cheese over the sauce. Cover with ¾ cup shredded Mozzarella. Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional ¼ cup Mozzarella over the top of the pizza.
• Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza is cooked, carefully remove it from the oven; sprinkle 1 tablespoon cilantro over the hot surface. Slice.

BBQ CHICKEN PIZZA

Steps:

• Drain pineapple and slice or cut tomatoes, Drain very well in a strainer so that the juice does not make the crust soggy. I even squeeze the pineapple to get most of the juice out. A ricer works great here! BUT will smoosh the tomatoes.
• Spread half of the bbq sauce on each pizza and top with chicken, thinly sliced onions, diced bell pepper, cut and drained tomatoes, and pineapple that has been drained well. (NOTE: PLEASE drain as much juice as you can so that your crust does not get soggy).
• Mix cheeses together and top each pizza equally. Place the jalapeño slices on top.
• Bake at 350 degrees for 10-15 minutes or until cheese bubbles and begins to brown.
• Allow pizza to rest for a few minutes, then slice and serve!

BBQ CHICKEN CRUST PIZZA

Steps:

• Heat oven to 400 degrees F.
• Line a baking sheet with parchment.
• In a large bowl, stir together ground chicken, 1/2 cup of the mozzarella, garlic powder, salt and pepper.
• Spray prepared baking sheet/parchment and your hands with non-stick cooking spray.
• Form chicken mixture into 4 pizza "crusts" by forming a round patty and flattening them out on the baking sheet.
• Bake for 20 minutes (pour off juices about half way through cooking).
• While chicken is cooking, saute onions in the olive oil until tender.
• Remove chicken from oven and heat broiler.
• Thinly spread 1 Tbsp. of BBQ sauce on each pizza.
• Top pizza with remaining mozzarella and gouda cheeses.
• Top pizza with onions.
• Drizzle each pizza with 1/2 Tablespoon of BBQ sauce.
• Broil for 2 minutes to melt cheese - make sure the parchment paper doesn't get too close to the broiler.

BBQ CHICKEN-PINEAPPLE PIZZA

Steps:

• Heat oven to 400°F.
• Heat oil in large skillet on medium heat. Add chicken; cook and stir 7 to 8 min. or until chicken is done. Cool slightly.
• Spread pizza crust with barbecue sauce; top with chicken, pineapple and onions. Sprinkle with cheese. Place crust directly on middle oven rack.
• Bake 15 to 18 min. or until cheese is melted and edge of crust is golden brown.