Gruyere Chicken Pizza Food

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.

FLATBREAD PIZZA WITH BBQ CHICKEN, GRUYERE AND CARAMELIZED ONION

Steps:

• Preheat oven to 400 degrees.
• Prepare flatbreads - It works best if the flatbreads have dried and crisped a bit before adding pizza toppings. So as my oven is pre-heating, I place the flatbreads on parchment paper and bake them for 5 minutes on each side. After 10 minutes, the flatbread is still soft but it won't get soggy when you bake it with pizza toppings.
• While flatbreads are pre-baking, saute sliced red onion in 1 T. oil about 8-10 minutes over MEDIUM heat. Set onions aside.
• To assemble - spread each pre-baked flatbread with 1 T. Boursin cheese. Then divide equally red onion, cooked chicken, and shredded Grueyere cheese. Drizzle each pizza with about 1/4 cup BBQ sauce.
• Bake 400 degrees for 10 minutes.

ROSEMARY CHICKEN & POTATO PIZZA

Steps:

• To make Garlic-Shallot Butter: Melt 1 tablespoon butter in a non-stick saucepan over medium-high heat.
• Add the shallot, garlic and thyme and cook, stirring occasionally, until the shallot softens and begins to turn golden brown.
• Add the salt and pepper, the stock and lemon juice.
• Cook until the mixture is reduced to 1/2 cup (toward the end of the reduction reduce the heat to low and stir frequently to prevent scorching).
• Remove the pan from the heat.
• Quickly whisk in the remaining butter.
• Set aside.
• To make the potatoes: Preheat the oven to 325°F.
• Combien the potatoes with the remaining ingredients and toss to coat thoroughly.
• Transfer the slices to a sheet pan and spread them out in a single layer- do not overlap.
• Discard the leftover marinade- do not pour over the potatoes.
• Bake the potatoes for about 45 minutes.
• Some of the slices may need to be flipped over to promote even browning.
• Remove the potatoes from the oven when they begin to brown.
• Use a steel spatula to remove the potatoes from the pan (so they don't stick) and let them cool to room temperature.
• Do not refrigerate.
• To make the chicken: Combine the garlic, soy, salt and olive oil.
• Marinate the chicken in this mixture for about 15 minutes.
• Grill (or cook on the stovetop) until done, about 5 to 7 minutes per side.
• Remove the chicken, let rest 10 minutes, then cut into cubes and set aside.
• To make the pizza: Preheat the oven to 500°F If using a pizza stone or tiles put them in the oven now.
• Spread 2 tablespoons of the garlic shallot butter over the surface.
• Cover the butter with the mozzerella, then the chicken; sprinkle with the rosemary, then the oregano, then layer the potatoes on top.
• Bake the pizza until crisp and golden and the cheese at the center is bubbly, about 8 to 10 minutes.
• When done, sprinkle the parsley over top, slice and serve.

GRUYERE CHICKEN

Steps:

• Flatten chicken breasts until 1/2 inch thick (I use heel of my hand).
• Dust the breasts with the flour, shaking off any excess.
• Heat the oil in a frying pan, add the chicken and cook for 5 minutes on each side or until golden brown.
• Transfer to a lined baking tray and cover with foil.
• Add the mushrooms and spring onions to the frying pan and cook for 2 minutes or until the spring onion is soft.
• Add the cream and brandy and bring to the boil.
• Reduce the heat and simmer for 1 minute or until the sauce reduces slightly, season with salt and the freshly ground black pepper.
• Spoon the sauce over the chicken and top with the cheese.
• Place under a hot grill until cheese melts and begins to brown.

GRUYERE CHICKEN

Steps:

• Melt 3 T of butter or margarine in a skillet.
• Add the onion; cover and cook slowly until soft but not brown.
• Remove skillet from heat.
• Mix the cheese, stuffing mix, and paprika together.
• Rinse the chicken pieces in cold water and pat dry with paper towels.
• Lightly sprinkle the breasts with salt and pepper.
• Spread half of the cooked onion in the bottom of a 2 quart square baking dish.
• Add the chicken, and top with the remaining with onion.
• Cover with the cheese and stuffing mix.
• Combine the white wine and chicken broth, and pour over casserole.
• Dot with remaining 2 T of butter.
• Bake, uncovered, in a 350 oven for 35-40 minutes or until top is bubbly and lightly browned.
• If the chicken pieces are bigger and need more cooking time, check after 35 minutes and then cover with foil to add additional minutes.
• The chicken should be tender with no pink remaining.
• Let stand for 10 minutes before serving.
• This recipe is doubled easily.