Smoky Barbecue Bbq Chicken Pizza Food

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.

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.

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.

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.

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.

BARBECUE CASHEW-CHICKEN PIZZA WITH FRENCH-FRIED ONIONS

Steps:

• Heat oven to 400°F Spray 13x9-inch pan or 12-inch pizza pan with cooking spray. Unroll pizza crust dough on pan; press dough to edges of pan. Bake 7-8 minutes or until golden brown.
• Meanwhile, in medium bowl, mix barbecue sauce, jelly, pepper and chopped onion. Spread evenly over partially baked crust.
• Top with chicken, cashews, chopped cilantro and cheese.
• Bake 7-8 minutes longer or until cheese is melted and crust is deep golden brown.
• Sprinkle French-fried onions over pizza. Bake 2-3 minutes longer or until onions are golden. Garnish with cilantro sprigs.

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.

SMOKY BBQ WINGS

Steps:

• Remove tips from chicken wings and discard. Combine remaining ingredients in a bowl and stir until smooth, and divide the mixture in half.
• Put the chicken and half of the sauce in a resealable plastic bag, shake to coat well and place in the refrigerator from 3 hours to overnight. Reserve the remaining sauce in the refrigerator until ready to serve with wings.
• Preheat oven to 350 degrees F. Remove the chicken from the marinade and place skin side down, in a shallow baking dish. Discard marinade.
• Bake for 50 minutes, flipping over half way through baking. Increase heat to broil and broil wings until crisped, about 3 minutes. Serve immediately with reserved dipping sauce.

SPICED SMOKY BARBECUED CHICKEN

Steps:

• Make the marinade. Smash the garlic with a little salt using a pestle and mortar. Add the lemon zest and juice, the spice mix, chilli, oil and a good grinding of black pepper. Mix to a paste. This can be done in a mini food processor.
• Toss the chicken in the marinade and set aside while you light the barbecue. When the barbecue's hot, lay the bunches of herbs on the grid and put the chicken, skin side up, on top. Close the lid, if your barbecue has one, and cook the chicken on the smouldering herbs for about 10 minutes until the meat starts to colour. Turn the chicken and continue to cook for a further 20-30 minutes, turning as necessary, until it is slightly charred from the burnt herbs and cooked through to the bone.

SMOKY GOCHUJANG BARBECUE CHICKEN

Steps:

• Preheat your BBQ to medium heat. (use a BBQ mat to keep your grill clean)
• In a small saucepan over medium-high heat, bring the tomato paste, gochujang, honey, rice vinegar, garlic, and 1 tablespoon of water to boil then set aside.
• Place the chicken on the grill, skin side up. Let it cook for 20 minutes, flipping over halfway.
• Baste the chicken generously with the gochujang BBQ sauce and cook for another 6 minutes, turning and basting again halfway.
• Serve with a sprinkle of cilantro over the top.

BARBECUE CHICKEN PIZZA

Steps:

• Preheat oven to 375.
• Heat up the olive oil over medium heat, and add the garlic and onion. Cook until caramelized.
• Place naan flatbreads on a sheet pan and spread a layer (as if you were putting on pizza sauce) of bbq sauce around the tops, leaving an edge so it doesn't spill over and make a mess.
• Sprinkle the shredded chicken, and bacon crumbles, over top of the naan and then distribute the onion and garlic evenly.
• Sprinkle with the cheeses and drizzle a little more bbq sauce over top if desired.
• Bake in the oven for 10-12 mins or until the cheese is melty.
• Slice up into 4 pieces per naan. Be aware that you will have to eat this with a fork and knife.the naan doesn't hold up to the moisture, but it's the best tasting bread I've made it with. Use a pre-made pizza crust if you want it to be eaten like a pizza.

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.