California Bbq Chicken Pizza Recipes

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.

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.

Steps:

• Sauté chicken with garlic and onion in olive oil for 2-3 minutes.
• Add 1/2 cup BBQ sauce and continue to cook until chicken is done. Cool slightly.
• Prepare dough, if using.
• Brush dough with additional BBQ sauce.
• Cover with about 4 ounces of cheese.
• Top with chicken, pineapple, cilantro and remaining cheese.
• Bake at 500º for about 10 minutes or until cheese is bubbly.
• (If using Boboli crust, follow package directions).

Steps:

• Pre heat broiler and spray a cookie sheet with PAM and scatter chicken cubes on the greased sheet and broil until cooked fully. Place chicken in fridge until chilled then toss in 2 tbs BBQ sauce.
• To make the pizzas place a pizza stone in the center of the oven and preheat to 500 degrees F for one hour before cooking pizzas.
• spoon 1/4 cup low cal BBQ sauce evenly over each prepared dough.
• Sprinkle the dough with 3/4 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 1/4 cup Mozzarella over the top of the 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.

Steps:

• 1. HEAT oven to 400 degrees F.
• 2. COOK and stir chicken and vegetables in large skillet sprayed with cooking spray on medium-high heat 4 to 5 min. or until chicken is done.
• 3. SPREAD pizza crust with barbecue sauce; top with chicken mixture and cheese.
• 4. Place crust directly on middle oven rack and BAKE 15 to 18 min. or until cheese is melted.
• Shortcut
• For a quick alternative to the cooked fresh chicken, use chopped chicken from a rotisserie chicken purchased at your local supermarket. Add to pizza along with the cooked vegetables and cheese before baking as directed.
• VELVEETA Barbecue Chicken Pizza
• Prepare as directed, substituting 1 pkg. (8 oz.) VELVEETA Mild Cheddar Flavor Shredded Pasteurized Process Cheddar Cheese Food for the shredded triple Cheddar cheese.
• Substitute
• Prepare using KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
• Calories 370
• Total fat: 13 g
• Cholesterol 60 mg
• Sodium 830 mg
• Protein: 24 g
• Carbohydrate 39 g
• Dietary fiber: 1 g

Steps:

• [CHICKEN: prepare in advance, if desired].
• Preheat broiler. In a small bowl, stir together olive oil, soy sauce, lime juice, cilantro, honey, Worcestershire sauce, cumin, and red pepper flakes.
• Marinate chicken breast in mixture at room temperature for 10 minutes. Broil chicken until cooked through (8 minutes). Cut into 1/2 inch cubes. Set aside or refrigerate.
• [ONIONS: prepare in advance, if desired].
• In a small frying pan, melt butter over medium high heat.
• Add onion; sprinkle with brown sugar. Stir. Reduce heat to low. Allow onions to wilt thoroughly and turn light brown (about 20 minutes).
• [HORSERADISH CREAM SAUCE: prepare in advance if desired].
• In a small bowl, mix sour cream, horseradish sauce, and salt and pepper. Set aside or refrigerate.
• [SPRING ROLLS: Final step].
• Preheat the oven to 500 degrees. Lightly brush one side of each tortilla with butter.
• Turn the tortillas over and evenly distribute the following over a 1 to 2 inch strip just below the center of the tortilla: horseradish cream sauce, mozzarella, chicken, onions, Gouda, barbecue sauce, and cilantro.
• Roll each tortilla tightly jelly-roll style. Place seam-side down on baking sheet. Sprinkle with Parmesan. Bake until slightly browned and heated through (5 minutes).
• Remove from oven and cut diagonally in 3 pieces. Serve with remaining horseradish cream and/or your favorite salsa.

Steps:

• Heat oven to 400°F.
• Cook and stir chicken and vegetables in large skillet sprayed with cooking spray on medium-high heat 4 to 5 min. or until chicken is done.
• Spread pizza crust with barbecue sauce; top with chicken mixture, cheese and cilantro. Place crust directly on middle oven rack.
• Bake 15 to 18 min. or until cheese is melted.

Steps:

• Heat oven to 400°F.
• Cook chicken and vegetables in large skillet sprayed with cooking spray on medium-high heat 5 min. or until chicken is done, stirring frequently.
• Spread pizza crust with barbecue sauce; top with chicken mixture and cheese. Place crust directly on middle oven rack.
• Bake 15 to 18 min. or until cheese is melted.

Steps:

• Sprinkle yeast over warm water in a small bowl and let stand for 5 minutes
• In a mixer, combine flour and salt.
• Drizzle olive oil into the mixer and mix until combined.
• Pour in yeast/water mixture after it has proofed and mix until dough is formed.
• Coat a large mixing bowl with olive oil and form dough into a ball and place inside. Cover bowl tightly with plastic wrap and set aside for 1-2 hours or in the fridge for 2+ hours.
• Preheat oven to 500 degrees F.
• Drizzle and spread olive oil over two baking sheets.
• Split dough in half and roll out onto each pan.
• Lightly brush a little olive oil onto each crust and sprinkle with salt.
• Spread 1/4 cup bbq sauce on each crust.
• Combine cooked chicken with remaining bbq sauce until chicken is coated in sauce.
• Top pizzas with mozzarella, chicken and sliced onion.
• Bake for 12-15 minutes, or until crust is golden brown and cheese is melted.
• Remove from the oven and garnish with cilantro.
• Cut into squares and serve.