30-MINUTE BARBECUE CHICKEN PIZZA
Ditch the delivery with this best-ever barbecue chicken pizza recipe, which will be on your table in 30-minutes or less.
Provided by Kelly Senyei
Time 27m
Number Of Ingredients 7
Steps:
- Preheat the oven to 500ºF.
- Roll out the pizza dough on a lightly floured surface until it is roughly 12 inches wide and 1/4-inch thick.
- Invert a baking sheet and sprinkle it liberally with cornmeal. Transfer the dough to the baking sheet.
- In a medium bowl, toss together the diced chicken with half (1/4 cup) of the barbecue sauce. Spread the remaining 1/4 cup barbecue sauce on the dough, leaving a 1/2-inch border around the edges. (See Kelly's Notes. Depending on the shape of your pizza, you may want to add more sauce.)
- Sprinkle the mozzarella cheese atop the barbecue sauce, and then evenly distribute the coated chicken atop the cheese. Scatter the red onions atop the chicken.
- Bake the pizza for 10 to 12 minutes, rotating it half-way through, until the crust is fully baked and golden brown. Remove the pizza from the oven to a cutting board, sprinkle it with chopped cilantro, slice and serve.
Nutrition Facts : Calories 502 kcal, Carbohydrate 69 g, Protein 23 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 48 mg, Sodium 1388 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving
ALMOST-FAMOUS BARBECUE CHICKEN PIZZA
Provided by Food Network Kitchen
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.
BARBECUE CHICKEN PIZZA
This simple recipe celebrates a 1980s classic invented by the American pizza genius Ed LaDou (whose fingerprints are also on Wolfgang Puck's famous smoked-salmon pizza). The pizza matches the flavors of chicken with barbecue sauce, red onion, two kinds of cheese and a little cilantro. Use homemade dough and barbecue sauce, cook it in the hottest setting of your oven, and the classic pie goes from good to great. Want to make the recipe vegetarian? Simply substitute mushrooms for the chicken and sauté until most of their moisture is evaporated.
Provided by Tejal Rao
Categories pizza and calzones, main course
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.
BBQ CHICKEN PIZZA
Make a healthy, low-calorie pizza that adds up to three of your 5-a-day and give the takeaway a miss. The barbecue chicken lends a moreish smoky flavour
Provided by Sara Buenfeld
Categories Main course, Supper
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.
Nutrition Facts : Calories 448 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 12 grams sugar, Fiber 11 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium
BBQ CHICKEN PIZZA
A topping of spicy barbeque sauce, diced chicken, cilantro, peppers, and onion all covered with cheese, and baked to bubbly goodness! This is similar to a recipe I had at a popular pizza place in California. My family LOVES it!
Provided by KIMIRAE
Categories Main Dish Recipes Pizza Recipes Chicken
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.
Nutrition Facts : Calories 385 calories, Carbohydrate 37.8 g, Cholesterol 58.3 mg, Fat 16.1 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 9.2 g, Sodium 1666 mg, Sugar 8.7 g
CHICKEN BBQ PIZZA PIE
This recipe utilizes two of the refrigerated Pillsbury pie crusts (the ones that come rolled into tubes-2 to a box) for a top and bottom crust instead of traditional crust.
Provided by Caryn Dalton
Categories Lunch/Snacks
Time 25m
Yield 10 slices, 5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F according to pie crust instructions.
- According to pie crust instructions, nuke each pie crust roll (by itself) in microwave on defrost or 30% power for 15-25 seconds OR let stand at room temperature for 15 minutes.
- Spray round pizza pan with nonstick and unroll pie crust onto pan. Prick all over several times with a fork. Bake in center of oven for approximately 5 minutes or until pie crust is no longer moist and is starting get a light golden color. Do not overcook.
- Meanwhile, chop small onion and cube (small cubes) one chicken breast (I use kitchen scissors to make chopping chicken quicker)and sauté together for about 5 minutes or until chicken is done and onions are starting to get clear.
- Take pie crust out of oven, spread cheddar cheese on bottom pie crust, then spread chicken and onions on top of cheese, then spread mozzarella cheese on top of the chicken and onions.
- Now, drizzle your favorite barbecue sauce back and forth over the entire pizza. Start with 1/2 cup and if it isn't mostly covered with that much, use more.
- Unroll last pie crust, and place on top of the other pie crust and other ingredients. Press edges of top crust to bottom edge. It wont stick completely because you cooked the bottom crust a little already. Prick top crust with a fork. BROIL about 4 inches away from heat for about 5 minutes (keep checking because your oven may be different from mine) until crust starts to lose that moist look, then bake at 450°F in center of oven for another 4 minutes or until edges of crust start to get golden and top looks flaky and done.
- Cut with pizza cutter and serve with a spatula. You eat this pizza with a fork.
BBQ CHICKEN PIZZA IN 10 MINUTES
Yield 2-4
Number Of Ingredients 5
Steps:
- Microwave your chicken until thawed. Then cut it into small pieces.
- Place pita breads on a microwaveable plate.
- Next spread your BBQ sauce on both pitas getting close to the edge.
- Sprinkle cheese over the bbq sauce.
- Add cubed chicken and diced onion on top of the cheese.
- Microwave each pita for about 45-60 seconds or until the cheese is melted.
- Using a pizza cutter, cut the pita into 4 slices. Serve it while still warm.
Nutrition Facts : Servingsize 1 serving, Calories 523 kcal, Fat 13 g, SaturatedFat 6 g, Cholesterol 31 mg, Sodium 1272 mg, Carbohydrate 72 g, Sugar 5 g, Protein 28 mg
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