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.
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.
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.
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.
Time 30m Yield 2 to 4 servings Number Of Ingredients 37 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.
Time 30m Yield 8 servings. Number Of Ingredients 5 Steps:
Preheat oven to 375°. Unroll both tubes of crescent dough and press onto the bottom and up the sides of an ungreased 15x10x1-in. baking pan, pressing perforations to seal. Bake 8-10 minutes or until lightly browned., In a small bowl, mix 1/4 cup barbecue sauce and salad dressing; spread over crust. In another bowl, toss chicken with remaining barbecue sauce. Arrange over top. Sprinkle with cheese. Bake 15-20 minutes longer or until crust is golden brown and cheese is melted.
Time 20m Yield 2-4 pieces, 2-4 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. Slice chicken into strips and salt and pepper. Dice onion and jalapeno- feel free to add more or less onion or jalapeno! Rub pizza crust top and bottom with olive oil and pepper crust, put in oven for 7-8 minute Cook chicken strips in pan until browned, add onion, jalapeno, and garlic in pan and 1/2 cup of KC Masterpiece Original BBQ sauce-stir together and turn off of heat. After crust has precooked, use other 1/2 cup of BBQ sauce to coat the crust, top with chicken mixture and add all of the cheese. Return to oven and cook until cheese is bubbly!
Time 30m Yield 1 serving Number Of Ingredients 6 Steps:
Preheat oven to 350°F (180°C). In a small bowl, combine chicken and bbq sauce well. Set aside. Place pita bread on a baking sheet lined with parchment and spread bbq sauce over it. Add the chicken to the pita and sprinkle with mozzarella and red onion, to taste. Bake for 15-20 minutes, or until cheese is melted and chicken is heated through. Garnish with fresh cilantro, slice, and serve. Enjoy!
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.
Time 30m Yield 2 12-inch pizzas Number Of Ingredients 9 Steps:
Heat oven to 500. Season the chicken with salt, and heat 1 tablespoon of oil in a saucepan over medium heat. Toss the chicken into hot oil, and cook for about 5 minutes, shaking the pan occasionally, until you no longer see any pink. Add 2 tablespoons of barbecue sauce, and stir well, then set aside off the heat. Working on two separate pieces of parchment paper, use your hands to stretch the 2 balls of dough into 2 rough circles, about 12 inches in diameter. Slide each piece of parchment paper onto a baking tray, and finish assembling pizza there: Drizzle with remaining olive oil, spread with remaining barbecue sauce, then evenly divide the mozzarella all over. Top with chicken pieces, red onion and finally Gouda. Bake for 15 minutes, or until dough is cooked through and edges of the onion and cheese are just starting to color. Once the pizza is slightly cooled, season with salt and pepper and scatter with cilantro.
More about “bbq chicken pizza recipes”
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.
