Saturday, February 12, 2011
Technically, I should be studying before I flunk out of real estate school. So what am I doing? Procrastinating of course, but you’ll forgive me because I’m sharing this cheesy gooey tasty pizza recipe instead.
Someone please kick my backside into gear and tell me to go cram. Where’s a good drill sergeant when I need one?
Obviously not here. If one was, they’d be raiding my refrigerator for leftover pizza right now.
BBQ Chicken Pizza with Cilantro & Cheddar
Cilantro adds color and bright flavor to this saucy pizza.
1 (12 to 14 inch) pizza dough, below
1/2 cup of your favorite BBQ sauce
1 1/4 cups shredded mozzarella cheese
1 1/4 cups shredded sharp cheddar cheese
1 cooked chicken breast, shredded
1/3 cup onion slivers
2 to 3 tablespoons chopped cilantro, to taste
Red pepper flakes
Salt & freshly ground black pepper
Coarse cornmeal (polenta) for pizza pan
1. Heat up the grill to hot and close the lid.
2. Meanwhile brush a 12 inch pizza pan very lightly with olive oil and sprinkle with cornmeal. Stretch and roll the dough and place on the pan. Brush top of dough lightly with olive oil.
3. Spoon barbecue sauce around the dough and sprinkle top with mozzarella. Top with shredded chicken, onions, cilantro and cheddar. Sprinkle with red pepper flakes, garlic powder, onion powder, salt and pepper.
4. Set pizza pan on the grill and close the lid. Turn grill to medium high and cook for 5 to 8 minutes or until done. Turn to medium heat for a thicker crust pizza and cook longer. Transfer onto a cookie sheet with tongs. 6. Drizzle with more barbecue sauce if desired and cut into wedges.
Helpful hint: If the top of your pizza ever cooks faster than the bottom crust you can shimmy the pizza directly onto the grill and char until done to your liking.
Makes enough dough for two medium to large pizzas.
1 cup warm (110 degrees F) water
1 (1/4-ounce) envelope (or 2 1/4 teaspoons) active dry yeast
1 teaspoon honey
1 cup bread flour
2 cups unbleached all-purpose flour
1 tablespoon olive oil
1 teaspoon salt
1. In a stand mixer bowl add the water, yeast, and honey and let sit for 5 minutes until foamy. Add the flours, olive oil, and salt and mix with the dough hook until well kneaded. Remove the dough and knead by hand for another few minutes.
2. Oil a large bowl. Remove the dough from the stand mixer and knead on a clean surface for two more minutes. Place the dough in the oiled bowl and cover with plastic wrap. Let the dough rise in a warm place for about 45 minutes until doubled in volume.
Recipes & photograph by Laura Flowers.