Homemade BBQ Chicken Pizza Recipe
It was one of those days… We slept in until 11:30am (yes, my 18 month old loves to sleep, be very jealous), which led to a late nap, waking up around 6:30pm and panicking with thoughts of what’s for dinner… I immediately ran to my freezer, and after gazing upon the last two lonely, frozen chicken breasts from last weeks stock-up sale, I had a vision. No, I had a dream. I had a dream that I could feed 6 ravenous carnivores with these 2 solitary chicken parts.
I pride myself in 3 things. 1. My monkey feet – I can pick up almost anything with my feet – sans socks. 2. My cooking – and I’m not even Italian. and 3. My frugality – I am a self-taught couponer, menu-planner, money-saving wonder woman, and if anyone can stretch a small amount of ingredients, you’re looking at her – well, her blog…
Anyway, back to the point. After employing a basic pizza dough recipe (in my shiny new Kitchenaid *see right) I was ready to go. This recipe might seem intimidating, and it does take awhile because there are so many steps, but I made FOUR good sized pizzas from this, and it could be easily doubled, or tripled, and the ingredients keep well either in the fridge, or in a air-tight freezer bag, for long-term storage. Pizza ingredients freeze wonderfully, and are great for a quick, last-minute dinner! Enjoy!
Dough Ingredients (makes 4 10 inch pizzas):
2 C Warm Water
2 Tbsp Instant Yeast
4 Tbsp Sugar
4 Tbsp Olive Oil
4 Tsp Kosher Salt
5 1/2 C All-Purpose Flour
Instructions (you can do this without a stand-mixer, I did many times until last week!):
- Fill the mixing bowl you’ll be using with hot/boiling water, to get/keep the ingredients warm. Let the water sit about 30 seconds, then dump it out and begin. This will help your overall rise.
- Mix the warm water, yeast, and sugar together with a whisk, and let it sit about 5-10 mins until foamy.
- Add in the rest of the ingredients and either set your mixer to 2 (lowest speed) for 5 minutes, or mix and knead by hand 8-10 minutes.
- Grease a warm bowl and place your dough inside, and set it inside of a warm (not hot) oven to rise for about 1-2hrs.
- After it’s risen, flour your hands and the counter lightly, remove the dough and divide into 4 equal sections (or however many you designed the recipe for).
- Form a ball with each section, by stretching and pinching the dough until smooth. Roll/flatten each ball into a 10-12 inch circle. The easiest way to do this is to roll it out as far as you can, let it sit several minutes for the gluten to settle, then roll/press it again to desired width.
- Place a generous amount of cornmeal or semolina on your pizza peel (or flat cookie sheet) and transfer your dough to it to.
- Place your toppings on. Ingredients & Instructions follow =)
- 2 Chicken Breasts
- Parmesan Cheese
- Salt, Pepper, Paprika
- Green and/or Red Bell Pepper, diced
- Corn Kernals (frozen, canned, or fresh)
- 1 small raw onion, thinly sliced
- Sharp White Cheddar
- Barbeque Sauce (recipe follows)
- Olive Oil
- Preheat your pizza stone in the oven. I crank my oven up all the way (500F) and let it preheat atleast 45minutes. You want it HOT so that your crust starts cooking immediately. If you don’t have a pizza stone, GET ONE!
- Using a filet knife, or something really sharp, make thin cutlets of the chicken.
- Season the chicken cutlets with salt, pepper & paprika, and place it in a skillet preheated to medium-high. The chicken should sizzle as soon as it hits the pan if the pan is hot enough. Fry the chicken for 4-5 minutes per side, until it’s nice and browned and cooked through. Remove to a plate and set aside to cool. After cooled, chop the chicken up into bite-sized pieces.
- Add some olive oil to the skillet, and fry your diced pepper for a minute or two over medium-high heat aswell. They should immediately sizzle, and brown/soften quickly.
- Now you’re ready to assemble your pizza.
- Rub a small amount of olive oil over your dough, this adds flavor and also keeps the dough from soaking up too much sauce and getting soggy.
- Place your toppings. BBQ sauce first, then parmesan cheese, chicken, pepper, corn, raw onion, and cheddar.
- Turn your oven down to about 450F, and dust your pizza stone with a bit of cornmeal, be careful it’s HOT. Slide your prepared pie off of the peel/cookie sheet and onto the pizza stone. Cook for about 12-15 minutes, until the crust is slightly golden brown. You don’t want it to cook too long, or it will make the crust too hard!
- I use tongs to slide my pizza off of the stone, back onto the cookie sheet when it’s finished. From there I just let it cool a few minutes, then slice and serve! Yum!
Apple BBQ Sauce:
Mix everything in a medium saucepan, bring to a boil, then turn down to a simmer for about an hour or until thickened. I actually ended up adding a bit of cornstarch to thicken it at the end, because I’m impatient, but you can let it cool and it’ll thicken up a bit too.
1 C of marinara sauce (or tomato sauce)
2 C freshly juiced apple juice
1/4 tsp kosher salt
1/3 C molasses
1/4 C cider vinegar
1/4 C packed dark brown sugar
2 Tbsp white sugar
1.5 tsp Chile Powder
1/2 tsp Celery Seed
1,25 tsp ground cinnamon
1/2 tsp ground cloves
pepper to taste