Sunday, August 02, 2009
BBQ Chicken Pizza
Using your favorite barbecue sauce, you can add your own regional influence to this southwestern style pizza. The pizza comes together easily using leftover roast chicken, black beans from your pantry, along with fresh tomatoes, jalapenos and shredded jack cheese for toppings. Buttery slices of avocado and a dollop of sour cream adds the perfect garnish. You can use the pizza dough recipe here or for a super quick pizza, buy prebaked crusts from you grocer.
Bread Machine Pizza Dough
Makes one 12-14 inch crust
3/4 cup water (80-90ºF)
2 tablespoons oil
2 cups all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
1 1/2 teaspoons bread machine yeast
In order of ingredients, add ingredients to bread machine pan. Process on the dough cycle. When finished, remove dough from machine and place on lightly floured surface. Knead one minute and let rest, covered 15 minutes.
Roll dough into desired shape. One hour before baking pizza, place pizza stone in oven and preheat oven to 500°F.
1 1/2 cups leftover roast chicken
1/3 cup barbecue sauce plus 2 tablespoons
1 cup canned black beans, rinsed and drained
1 large jalapeno pepper, sliced
2 ripe plum tomatoes, thinly sliced
1 1/2 cups shredded Monterey Jack cheese
3 green onions, thinly sliced
1/2 avocado, sliced
2 tablespoons sour cream
Combine roast chicken and 2 tablespoons barbecue sauce. Spread the remaining barbecue sauce over rolled out pizza dough. Distribute 1/2 cup cheese over dough. Lay chicken over the cheese. Distribute the black beans over the chicken. Sprinkle remaining cheese over the pizza. Lay tomato and jalapeno slices over the top. Place pizza on stone and cook until cheese is bubbling and crust is crisp, 10-15 minutes.
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