With football season in full swing, our intake of pizza has significantly increased. In an effort to keep things relatively healthy, however, I've been making our own, and I think I'm gonna be in the market for a pizza peel and baking stone in the near future so I can make my own dough! So, this month, I thought I'd share some pizza recipes during What's Cooking Wednesday. You might remember my traditional pizza recipe, so these pizzas will venture off the beaten path a bit! Enjoy!
BBQ Chicken Pieces:
10 ounces bonelss. skinless chicken breasts, cut into 3/4-inch cubes
1 tablespoon olive oil
2 tablespoons favorite BBQ sauce (I like a spicy-sweet sauce)
For the Pizza:
2 9-inch pizza crusts (I'll try experimenting with homemade dough soon, I think, and I'll let you know how it goes!)
1/2 cup BBQ sauce (same kind you used for the chicken)
2 tablespoons shredded smoked Gouda cheese
2 cups shredded mozzarella cheese
1/4 small red onion, sliced into 1/8-inch pieces
2 tablespoons chopped fresh cilantro
For the chicken: In a large frying pan, cook the chicken in olive oil over medium-high heat until just cooked, 5-6 minutes. Do not overcook. Set aside in refrigerator until chilled through. Once chilled, coat the chicken with BBQ sauce and set aside in the refrigerator.
For the pizza: If using a pizza stone and homemade dough, place the pizza stone in the center of the oven and preheat to 500 degrees for one hour before cooking pizza.
Use a large spoon to spread 1/4 cup BBQ sauce evenly over the prepared dough or crust. Sprinkle 1 tablespoon Gouda over the sauce. Cover with 3/4 cup mozzarella. Distribute half the chicken pieces evenly over the cheese. Place half the onion slices over the chicken. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.
Transfer pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8-10 minutes. When the pizza is cooked, carefully remove it from the oven; sprinkle 1 tablespoon cilantro over the hot surface.
Slice and serve!
Makes 2 9-inch pizzas!
Recipe adapted from The California Pizza Kitchen Cookbook by Larry Flax and Rick Rosenfield.