21 March, 2012

BBQ Chicken Pizza

  • Tanner's BBQ Pizza
  • BBQ Chicken & Blue Cheese Pizza

Apple Smoked Gouda is essential to the flavor of Tanner's Pizza; however, you may substitute a "pizza cheese mix" containing finely shredded mozzarella, smoke flavored provolone, parmesan and romano cheeses for the shredded Mozzarella.

Tanner's BBQ Chicken Pizza
Serves 4 
Progresso Panko Plain Crispy Bread Crumbs
Extra virgin olive oil (divided use)
2 (12-inch) Mama Mary's Gluten-Free Thin & Crispy Pizza Crusts
1 cup plus 2 Tbsp  Sweet Baby Ray's Original Gourmet Sauce, +/- personal preference (divided use)
6 chicken tenderloins, cut into strips (or chop some rotisserie chicken)
1/2 red onion, cut into 1-inch matchsticks
0.5-lb Apple Smoked Gouda, shredded
1.5 cups finely shredded Mozzarella

Preheat oven to 400°F.

Cover pizza pan with aluminum foil and sprinkle it with some plain panko. Place pizza crust on top of the panko and lightly swirl some olive oil on the top of the crust.

Leaving a 1/2-inch border from the edge, spread BBQ sauce to cover the crust; set aside.

Heat 2 Tbsp olive oil in a skillet and sauté chicken strips until lightly browned, about 8-10 minutes; drain, place in a small bowl, and starting with 2 Tbsp, toss some BBQ sauce with the chicken. Then, scatter the coated chicken on the pizza.

Sprinkle the red onion matchsticks on the pizza followed by the shredded Apple Smoked Gouda. Sprinkle shredded Mozzarella on top evenly.

Bake in the preheated oven until cheese begins to bubble, about 10 to 15 minutes. Since oven temperatures vary, it's best to start checking at 8 minutes and watch.

Inspired by Chef Stuart O'Keefe here.

Mama Mary's prebaked thin pizza crust is used here.

BBQ Chicken & Blue Cheese Pizza
Makes 6 servings (2 wedges each)
1 (8-oz) prebaked thin pizza crust (such as Mama Mary's)
1/3 cup barbecue sauce
1 1/2 cups shredded skinless, boneless rotisserie chicken breast
1/2 cup vertically sliced red onion
1/2 cup coarsely chopped yellow bell pepper
1/2 cup (2-oz) crumbled blue cheese
2 plum tomatoes, thinly sliced (about 1/4-lb)

Preheat oven to 500° F. Place pizza crust on a baking sheet. 

Spread sauce over the crust, leaving a 1/2-inch border. Top with chicken and remaining ingredients. 

Bake for 10 minutes or until cheese melts and crust is crisp. Cut into 12 wedges and serve.

You might like:
Chicken and White Herb Pizza

Page Last Updated 5 April 2015

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