10 oz. boneless/skinless chicken breasts, cut into 3/4 inch cubes (I use 1 can of chicken pieces- Kirkland brand...makes the perfect amount and is so quick and easy)
1 Tbs. olive oil
2 Tbs. favorite BBQ sauce
For the Pizza:
1 recipe Thin Crust Dough
Cornmeal, semolina, or flour for handling
1/2 cup favorite BBQ sauce (a spicy−sweet sauce works best)
2 Tbs. shredded smoked Gouda cheese (I used this the first time I made it, but have omitted it since and there isn't a difference that we can tell...I just wanted to save $$$ and not buy a kind of cheese we wouldn't regularly use)
2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8−inch pieces
2 Tbs. chopped fresh chopped fresh cilantro
To make BBQ Chicken:
In a large frying pan, cook the chicken in olive oil over medium−high heat until just cooked, 5-6 minutes. Do not overcook.
Set aside in the refrigerator until chilled through.
Once chilled, coat the chicken with BBQ sauce; set aside in the refrigerator.
To make 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 BBQ sauce evenly over the surface of the prepared dough within the rim.
Sprinkle smoked gouda cheese over the sauce.
Cover with 3/4 cup shredded mozzarella.
Distribute the chicken pieces evenly over the cheese.
Place the pieces of red onion over the surface.
Sprinkle an additional 1/4 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 Tbs. cilantro over the hot surface.
Slice and serve.
This photo was taken before I put it in the oven. Very pretty :)
This was taken after it was cooked and requires some explanation. I had planned to make this pizza the night before and had prepared a pizza crust. We'd ended up going out to dinner instead, so I wrapped the dough and put it in the fridge (after all, I'd bought pizza dough from bakery's and not used it immediately). I pulled it out the next night to use for dinner. Mike had to roll it out, because the dough was cold and pretty tough. Honestly, it tasted fine. It was just a flat crust. But this crust is supposed to cook for 20-25 mins and that is why the toppings looks so "done". I should've cooked it less, but it still tasted amazing. I will be making this again tonight and will hopefully will have a new, fluffier dough photo for this posting :).
This is hands-down Mike's favorite pizza I make. He doesn't even like red onion, but he eats them on this pizza, without complaint. I think it is important to note that I have never cared to order a BBQ pizza. I am a traditional pizza person, so anything besides pepperoni or canadian bacon just messes with my mind. I decided to give this recipe a try a while back (to try to break out of the boz a little bit) and it has become a regular part of our monthly menu. We both love it. Honestly, Jaycoby prefers the traditional pizza's to this, but if your kids like BBQ pizza, you should give this one a try.
3-3 1/4 cup unbleached all purpose flour
1 envelope or 2 1/4 tsp instant yeast
6 tablespoons sugar
1/2 teaspoons salt
2/3 cups whole milk, at room temp
2 large eggs, beaten lightly
6 tablespoons (3/4 stick) butter, softened but still cool
6 cups shortening or oil to fry in (I only used 3 cups in a flat bottomed skillet so that doughnuts were shallow fried, never completely covered and it worked just fine)
1. In a medium bowl, whisk together 3 cups of flour, the yeast, 5 tbsp sugar, and the salt. Set aside.
2. Place the milk and eggs in the bowl of a standing mixer fitted with the dough hook. Add the flour mixture and mix on low speed for 3 to 4 minutes, or until ball of dough forms.
3. Add the softened butter one piece at a time, waiting about 15 seconds after each addition. Continue mixing for about 3 minutes longer, adding the remaining flour 1 tablespoon at a time if necessary, until dough forms a soft ball.
4. Place the dough in a lightly oiled medium bowl and cover with plastic wrap. Let the dough rise at room temp until nearly double in size, 2 to 2 1/2 hours. Place the dough onto a floured surface and, using a rolling pin, roll it out to a thickness of 1/2-inch. Cut the dough using a 21/2 or 3-inch doughnut cutter, gathering the scraps and rerolling them as necessary.
5. Place the doughnut rings and holes onto a floured baking sheet. Loosely cover with plastic wrap and let rise at room temp until slightly puffy, 30 to 45 minutes.
6. Meanwhile, fit a candy thermomenter to the side of a large Dutch oven. Add the shortening or oil to the pot and gradually heat over medium-high heat to 375°F. Place the rings and holes carefully into the hot fat 4 or 5 at a time. Fry until golden brown, about 30 seconds per side for the holes and 45 to 60 seconds per side for the rings. Remove the doughnuts from the oil and drain on paper towel-lined baking sheets. Repeat with the remaining doughnuts, return the fat to temperature between batches. Cool the doughnuts for about 10 minutes, or until cool enough to handle.
7. Roll warm doughnuts in sugar or in glaze.
The one's on the right were dipped in a maple glaze (whisk together 1 1/4 c. powdered sugar, 1 t. vanilla- I used more, & 1/4 c. Grade B maple syrup) and the one's on the left were dipped in regular glaze (3 c. powdered sugar, 1 T. softened butter & 1/2 t. vanilla).
To quote Mike, "we rocked it!". They were SO YUMMY! We nibbled on them the next day as well, but we ended up tossing some out. I hadn't stored them in a container, so they dried out quickly. It's definitely a process, but wasn't too labor intensive. Fresh doughnuts are worth the effort!