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.
BBQ CHICKEN PIZZA
This is similar to the pizza available at the California Pizza Kitchen. It's great and really different from your traditional pizza.
Provided by Kimke
Categories Chicken Breast
Time 25m
Yield 1 pizza
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1183, Fat 65.2, SaturatedFat 24.1, Cholesterol 269.9, Sodium 2195.6, Carbohydrate 60.4, Fiber 1.3, Sugar 42.3, Protein 84.2
BBQ CHICKEN PIZZA
A topping of spicy barbeque sauce, diced chicken, cilantro, peppers, and onion all covered with cheese, and baked to bubbly goodness! This is similar to a recipe I had at a popular pizza place in California. My family LOVES it!
Provided by KIMIRAE
Categories Main Dish Recipes Pizza Recipes Chicken
Time 45m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 385 calories, Carbohydrate 37.8 g, Cholesterol 58.3 mg, Fat 16.1 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 9.2 g, Sodium 1666 mg, Sugar 8.7 g
BBQ CHICKEN-PINEAPPLE PIZZA
Try out some tropical tastes tonight with our BBQ Chicken-Pineapple Pizza recipe. Sweet, smoky and cheesy, there's a whole lot to love about our BBQ Chicken-Pineapple Pizza. Our BBQ Chicken-Pineapple Pizza recipe is ready to become a regular at your table.
Provided by My Food and Family
Categories Home
Time 43m
Yield 6 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 650 mg, Carbohydrate 35 g, Fiber 1 g, Sugar 9 g, Protein 24 g
BARBECUE CHICKEN PIZZA
My husband and I love this BBQ chicken pizza recipe, especially when we take it up a notch by adding other toppings that we love, including smoky bacon and creamy Gorgonzola. My mouth starts to water just thinking about it! -Megan Crow, Lincoln, Nebraska
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 354 calories, Fat 15g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 851mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
BBQ CHICKEN PIZZA
Make a healthy, low-calorie pizza that adds up to three of your 5-a-day and give the takeaway a miss. The barbecue chicken lends a moreish smoky flavour
Provided by Sara Buenfeld
Categories Main course, Supper
Time 55m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 448 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium
QUICK AND EASY BBQ CHICKEN PIZZA
This delicious meal comes together with just a few simple ingredients in less than 30 minutes! Grilled BBQ chicken, red onion, and melty cheese make for one delicious pizza. This recipe was made in a Panasonic CIO.
Provided by SunnyDaysNora
Categories Trusted Brands: Recipes and Tips Panasonic
Time 33m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 417.8 calories, Carbohydrate 51.7 g, Cholesterol 48.5 mg, Fat 14.1 g, Fiber 1.2 g, Protein 19.7 g, SaturatedFat 7.7 g, Sodium 1270.5 mg, Sugar 16 g
ALMOST-FAMOUS BARBECUE CHICKEN PIZZA
Provided by Food Network Kitchen
Time 1h30m
Yield one 10-inch pizza
Number Of Ingredients 9
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.
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- Roll out the pizza dough if needed. Lightly brush oil on a pizza stone or large baking sheet, then place dough onto stone or pan.
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- Stretch and roll pizza dough to a 10-12 inch circle onto a sheet of parchment paper. Top pizza with sauce, cheese, chicken, and onion.
- Carefully place pizza (on parchment) onto hot pan in oven. Bake until crust is golden and pizza is cooked through and toppings are melted, 10-20 minutes. Cool slightly before slicing.
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- Preheat oven to 475F. Place pizza stone in the oven if using one (don’t add oil to the stone) or lightly oil a baking sheet with 2 tablespoons olive oil.
- Roll or stretch pizza dough out into approximately a 10 to 12-inch round or an oblong shape (doesn’t have to be perfect). Place dough onto a well-floured pizza peel if using a stone or onto the baking sheet.
- Evenly spread about 1/3 cup barbecue sauce over the pizza, keeping a 1/2-inch bare margin around the perimeter.
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- Place the naan on a rimmed baking sheet. Top each naan flatbread with the remaining BBQ sauce, followed by the cheese, chicken and BBQ sauce mixture, and sliced onion.
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- In a small bowl, combine the smoked paprika, garlic powder, salt, and pepper. Season both sides of the chicken breast with the spices.
- Heat a skillet over medium. Add the cooking oil and swirl to coat the surface of the skillet. Add the seasoned chicken breast and cook for about 5-7 minutes on each side, or until cooked through (internal temperature of 165ºF). Transfer the chicken to a clean cutting board.
- Let the chicken rest for about 5 minutes, then chop into small pieces. Add ¼ cup BBQ sauce to the chopped chicken, and stir to coat the chicken in the sauce.
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- Add the chicken and sauté until the edges begin to brown, about 10 minutes., Add the garlic and about half the onions, and sauté, stirring frequently, until the onions begin to soften, about 5 minutes over high heat., Add 1/2 cup of the barbecue sauce and toss to coat, continuing to cook until the sauce has thickened.
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- DOUGH: Prepare homemade pizza dough according to directions. For both homemade and store-bought dough, brush the shaped dough lightly with olive oil (prevents it from becoming soggy), sprinkle lightly with garlic salt (don’t forget the edges) and poke several times with a fork.
- CHICKEN: Whisk together the chicken seasonings in a small bowl. While the chicken is still on the cutting board, pat it dry and sprinkle with seasonings, toss to evenly coat; set aside.
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- Prepare pizza dough through step 5, including preheating the oven to 475°F (246°C). Cover the shaped dough lightly with plastic wrap and allow it to rest as the oven preheats.
- To prevent the pizza toppings from making your pizza crust soggy, brush the shaped dough lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Top the dough evenly with 1/3 cup BBQ sauce. Toss the cooked chicken with the remaining BBQ sauce, then scatter all around the pizza. Add the cheeses and red onion.
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