Bbq Smokie Pizza Food

SMOKED PIZZA FATTY

Steps:

• create a bacon weave on a piece of wax paper and then set off to the side.
• combine the beef and sausage with the meat seasoning, and then place in a gallon zip lock.
• flatten out the meat in the ziplock so it's an equal thickness throughout.
• open the ziplock using a knife at the seams on each side.
• layer the pizza sauce, followed by the olives, mozzarella, pepperoni, and more mozzarella.
• use the zip lock to help roll the meat into a loaf, being careful not to let the toppings come out. Use your fingers to seal the ends and the main seam.
• Roll the loaf onto your bacon weave, and then use the wax paper to wrap the bacon weave over the loaf.
• Place in your smoker and smoke at 225-250 degrees until the internal temperature hits 155 degrees.
• At 155 increase the temperature to 400 and continue to cook until the internal temp hits 165.
• Let the fatty rest for about 15 minutes before slicing into 1 inch slices and serving with a side of pizza sauce.

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.

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.

QUICK AND EASY BBQ CHICKEN PIZZA

Steps:

• Preheat Panasonic Countertop Induction Oven to High on the "Grill" setting.
• Place chicken in the grill pan. Cook chicken until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 10 minutes. Remove cooked chicken from grill pan and chop into small pieces.
• Transfer chicken to a bowl and toss with 1/2 cup barbeque sauce to coat.
• Open and unroll prepared pizza crust while the grill pan is still hot. Lay flat in the grill pan. Spread remaining barbeque sauce over the crust. Top with sliced onion and chicken; sprinkle Mexican cheese blend on top.
• Place pizza in the oven and press "Auto Cook." Select the pizza setting, 12-inch size. Allow pizza to cook until timer goes off, about 13 minutes, or until pizza reaches desired doneness.

BBQ SMOKIE PIZZA

Steps:

• Prepare pizza crust according to directions.
• Preheat oven to 425°F.
• Cook potatoes according to directions until almost done.
• Spread half the BBQ sauce on each pizza. Cut little smokies into quarters and disperse over pizzas.
• Disperse potatoes and any additional toppings. Top with cheese. A note here any smoke flavored cheese works great here but plain mozzarella works good too.
• Cook pizza in oven for 12-15 minutes or until cheese is bubbly. Adjust time and/or as needed according to pizza dough recipe if making from scratch.

SMOKY BARBECUE (BBQ) CHICKEN PIZZA

Steps:

• Preheat oven to 400.
• Combine chicken breast with 2 T of barbecue sauce.
• Spread crust with 1/3 cup barbecue sauce; more if you like it saucy!
• Top with chicken, onions, bacon and cheese.
• Bake 10-12 minutes or until crust is lightly browned and cheese is melted and bubbly.

GRILLED BBQ PIZZA

Steps:

• Place a large saute pan with 2 tablespoons oil over medium heat. Add the onions, peppers, garlic, and salt and pepper, to taste. Saute until vegetables are softened, about 2 to 3 minutes.
• Preheat grill to medium-high.
• On a floured surface, roll each piece of dough into a 6-inch circle. Brush both sides of dough with oil and place directly onto grill. Close grill top for 1 to 2 minutes, then flip and cook the other side. Remove from the grill.
• Brush BBQ sauce evenly over each pizza. Place sauteed vegetables and pork on top. Sprinkle with mozzarella and Parmesan cheese and place back onto the grill. Close the lid for 2 to 3 minutes or until the cheese melts.
• In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

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.

SLOW-COOKED SMOKIES

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through. Serve with a slotted spoon.

SMOKEY BARBECUE CHICKEN PIZZA

Steps:

• Heat oven to 450ºF.
• Roll Perfect Parmesan Pizza Dough into 12-inch round on lightly floured surface. Transfer to baking sheet sprayed with cooking spray.
• Spread dough with barbecue sauce to within 1/2 inch of edge; top with mozzarella, chicken and olives.
• Bake 16 to 18 min. or until cheese is melted and edge of crust is golden brown. Sprinkle with onions and Parmesan.