Wednesday, April 2, 2008
Chicken Pizza with Gingered BBQ Snauce
This is my very first homemade pizza crust and it was a resounding success! I was a little worried that the recipe called for only a 20 minute rise time, but it worked out great. Just meant it took that much less time to make the dough. I froze half the dough and also the extra chicken mixed with bbq sauce for a future pizza. The recipe makes enough for two 12" pizzas.
I built the pizza on a rimless baking sheet sprinkled with cornmeal hoping to slide it off onto the hot pizza stone, but that did not work. I ended up awkwardly lifting my heavily topped pizza from sheet to stone. I see a pizza peel purchase in my future...
Chicken Pizza with Gingered BBQ Snauce:
1 recipe for pizza dough (store bought or homemade)
2 cups cooked chicken breast, shredded, or sliced
~3/4 cup Ginger bbq sauce, divided (if short on time, just buy a good store bought sauce, but the recipe that follows was really good)
red, sweet or green onions, sliced thinly
red bell pepper, thinly sliced
fresh or frozen corn (spray with a little oil, then broil on a sheet pan)
Monterey Jack, Mozzerella, or other cheese, shredded (I used pepper jack)
Preheat oven with pizza stone if using to 425 for about 20 minutes. If you're using a baking sheet, dust it with a little cornmeal, then place the circle of dough on top.
Toss the chicken with about a third of the bbq sauce. Spread the remaining sauce across the dough, leaving a 1/2" border. Top the pizza with onion, pepper, and the chicken, then top with cheese.
If using a baking sheet, place the pizza in the oven. If you're using a baking stone, carefully remove it from the oven and sprinkle it with cornmeal. Slide the pizza onto the hot stone. Bake for 15 minutes, or until crust is brown. Sprinkle with cilantro before serving, if desired.
Whole Wheat Cornmeal Pizza Dough:
I'll just link to the recipe I used from Bob's Red Mill Recipe site in the interest of making this post a little shorter. The only change I made was using agave nectar in place of the honey.
I hope you'll try this recipe, since it really wasn't very hard to do at all and you get a 5-8 minute workout kneading the dough. :-)
I made this the day before...
1 Tbs canola oil
1 medium onion, chopped
2 cloves garlic, minced
1 Tbs fresh ginger, minced
1 cup tomato sauce
1/2 cup water
a couple good squeezes of ketchup
2 Tbs brown sugar
1 Tbs molasses
2 Tbs Worcestershire sauce
2 Tbs cider vinegar
1 Tbs Dijon mustard
1 tsp chili powder
1/8 tsp ground allspice
1/8+ tsp ground cayenne pepper
a pinch of salt
Saute onions in skillet on medium in canola oil until soft. About 4-5 min.
Add garlic and ginger and cook about 30 seconds more.
Puree onion mixture in a food processor until smoothish.
Put onion mixture back in skillet and add the rest of the ingredients.
Bring to a boil, then reduce heat and cook for about 20 minutes, or until you think it's done to your liking.