Barbecue Chicken Pizzas

barbecue chicken pizza
Barbecue Chicken Pizzas
Makes 2 (12- to 15-inch) pizzas
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Ingredients
  1. 1½ pounds boneless skinless chicken breasts
  2. ½ teaspoon salt
  3. ½ teaspoon ground black pepper
  4. Grilled Pizza Crusts (recipe follows)
  5. 1 1/3 cups barbecue sauce
  6. 2 (8-ounce) packages shredded Monterey Jack cheese
  7. ½ cup thinly sliced red onion
  8. ½ cup packed fresh cilantro leaves
  9. ½ cup chopped oil-packed sun-dried tomatoes
  10. 2 cups shredded Parmesan cheese
Instructions
  1. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  2. Sprinkle chicken with salt and pepper. Grill chicken, covered with grill lid, for 4 to 6 minutes per side or until a meat thermometer inserted into thickest portion reads 165°. Let stand for 10 minutes; thinly slice.
  3. Top cooked side of each Grilled Pizza Crust with barbecue sauce, Monterey Jack, chicken, onion, and remaining 3 ingredients.
  4. Return pizzas to grill, and grill over indirect heat, covered with grill lid, for 7 to 10 minutes or until cheese is melted and bottom of crust is browned. Serve immediately.
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Grilled Pizza Crusts
Makes 2 (12- to 15-inch) crusts
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Ingredients
  1. 1¼ cups warm water (105° to 110°)
  2. 1 (¼-ounce) package active dry yeast
  3. 2 teaspoons sugar
  4. 3½ cups all-purpose flour
  5. 2 teaspoons salt
  6. ½ cup extra-virgin olive oil, divided
  7. Yellow cornmeal
Instructions
  1. In a small bowl, stir together 1¼ cups warm water, yeast, and sugar. Let stand for 5 minutes or until foamy.
  2. In the work bowl of a food processor, pulse together flour and salt. Slowly add yeast mixture and ¼ cup oil, processing until mixture forms a ball.
  3. On a lightly floured surface, knead dough for 5 to 6 minutes or until smooth and elastic.
  4. Spray a large bowl with nonstick cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm draft-free place (85°) for 45 minutes or until doubled in size. Divide dough in half.
  5. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  6. Generously sprinkle cornmeal on a clean, flat surface. Place 1 portion of dough in center of cornmeal, and roll to a 12- to 15-inch circle or rectangle, about ¼ inch thick. Brush top of dough with 1 tablespoon oil, and sprinkle with cornmeal.
  7. Place dough on grill, oil side down, and grill, covered with grill lid, for 3 to 4 minutes or until top of dough is bubbly and bottom of dough is browned. Brush top of dough with 1 tablespoon oil. Invert dough onto a pizza peel or a rimless baking sheet. Repeat with remaining dough, cornmeal, and oil. Top crusts, and continue grilling as directed.
Paula Deen Magazine https://www.pauladeenmagazine.com/