Barbecue Chicken Pizzas
2015-02-17 00:36:34
Makes 2 (12- to 15-inch) pizzas
Ingredients
- 1½ pounds boneless skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Grilled Pizza Crusts (recipe follows)
- 1 1/3 cups barbecue sauce
- 2 (8-ounce) packages shredded Monterey Jack cheese
- ½ cup thinly sliced red onion
- ½ cup packed fresh cilantro leaves
- ½ cup chopped oil-packed sun-dried tomatoes
- 2 cups shredded Parmesan cheese
Instructions
- Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
- 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.
- Top cooked side of each Grilled Pizza Crust with barbecue sauce, Monterey Jack, chicken, onion, and remaining 3 ingredients.
- 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.
Paula Deen Magazine https://pauladeenmagazine.com/
Grilled Pizza Crusts
2014-06-10 02:59:41
Makes 2 (12- to 15-inch) crusts
Ingredients
- 1¼ cups warm water (105° to 110°)
- 1 (¼-ounce) package active dry yeast
- 2 teaspoons sugar
- 3½ cups all-purpose flour
- 2 teaspoons salt
- ½ cup extra-virgin olive oil, divided
- Yellow cornmeal
Instructions
- In a small bowl, stir together 1¼ cups warm water, yeast, and sugar. Let stand for 5 minutes or until foamy.
- 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.
- On a lightly floured surface, knead dough for 5 to 6 minutes or until smooth and elastic.
- 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.
- Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
- 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.
- 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://pauladeenmagazine.com/