BBQ CHICKEN PIZZA WITH SPICY SLAW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 4h5m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the dough: Sprinkle the yeast over 1 1/2 cups warm (not lukewarm) water in a bowl. Let stand for a few minutes.
- In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Next, pour in the yeast/water mixture, add the pressed garlic and mix until just combined and the dough comes together in a sticky mass. Divide the dough into 2 balls and put each one in a separate ziptop bag. Set the dough aside for 1 to 2 hours, or store in the fridge until you need it.
- For the chicken: Heat the olive oil in a heavy pot over medium-high heat. Season the chicken with salt and pepper and sear it on both sides until the skin is golden brown. Remove the chicken from the pot and pour off all but 1 tablespoon of the grease.
- Add the onions and cook until softened, 2 to 3 minutes. Add the garlic and cook for another minute. Pour in the barbecue sauce and return the chicken to the pot. Cover and cook over medium-low heat until the chicken is falling off the bone, 45 to 50 minutes. Remove the chicken from the pot and set aside until cool enough to handle.
- When cool, use 2 forks to shred the meat from the bones, discarding the skin and bones. Skim off the excess fat from the top of the sauce and reserve.
- For the slaw: While the chicken is cooking, combine the shredded cabbage and sliced jalapeno in a bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the dressing over the cabbage mixture and toss to combine. Cover and refrigerate.
- For the pizza: When you are ready to make the pizza, preheat the oven to 475 degrees F. Oil a baking sheet or pizza pan with olive oil.
- Grab one of the balls of pizza dough (the recipe makes 2 crusts, so you can refrigerate or freeze the other ball of dough for another recipe) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you'd like, but sometimes it's just as easy to throw it around and pull and stretch until it feels right.
- When the crust is nice and thin, lay it on the oiled baking sheet. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on top. Spread the reserved barbecue sauce and onion mixture over the crust, then cover with the mozzarella slices followed by the shredded chicken. Bake on the bottom rack until the crust is golden brown and the toppings are bubbly, 12 to 15 minutes.
- Stir the cilantro into the slaw. Top the pizza with the slaw, cut into pieces and serve.
CHICKEN-JALAPENO PIZZA
Make and share this chicken-jalapeno pizza recipe from Food.com.
Provided by Sarah8398
Categories Chicken
Time 24m
Yield 1 pizza, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450.
- Puree tomatoes, garlic, salt, cilantro, chiles, and tomato paste in a food processor until smooth; spread in an even layer over crust.
- Top with chicken, cheese, and jalapenos and bake on cookie sheet until cheese melts, 12 to 14 minutes.
- Note: Be sure to remove seeds of jalapenos.
- That's where most of the heat comes from.
Nutrition Facts : Calories 216.8, Fat 10.2, SaturatedFat 4.5, Cholesterol 72.6, Sodium 494.3, Carbohydrate 2.9, Fiber 0.8, Sugar 1.7, Protein 27.5
JAN'S JALAPENO POPPER PIZZA
All the goodness of jalapeno poppers in a pizza topping.
Provided by What's for dinner, mom?
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon to drain on paper towels, reserving drippings in the pan.
- Saute onion in bacon drippings until translucent, 5 to 7 minutes. Add garlic; continue to saute until garlic is golden, 2 to 3 minutes. Season the onion mixture with cumin, oregano, and black pepper. Stir cream cheese and sour cream into the onion mixture until smooth and spreadable.
- Spread the cream cheese mixture evenly over the pizza dough; top with mozzarella and Cheddar cheeses. Arrange bacon and jalapeno pepper rings over the cheese layer. Sprinkle parsley over the entire pizza.
- Bake in preheated oven until crust is firm and crispy and the cheese is browned and bubbly, about 30 minutes.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 22.3 g, Cholesterol 43.7 mg, Fat 15.6 g, Fiber 1.1 g, Protein 15.5 g, SaturatedFat 7.8 g, Sodium 689.1 mg, Sugar 3 g
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