Monday, September 26, 2011

BBQ Chicken Pizza

It has been a while since I have flexed my pizza muscles on the egg and MBH and I were craving it recently.  She found a recipe for a BBQ and blue cheese pizza and set off to collect the ingredients.  We decided to use the publix brand dough to save some time and the remainder of the rotisserie chicken we used for the tostadas.  I already had plenty of Williamson Bros BBQ sauce and most of the other ingredients so I began prepping the pie.



Prep:
I set the large dough ball out to rest and rise for about an hour. I sliced the dough into two pieces before placing the dough back in the fridge for another 30 minutes.  Finally, after another 30 minute rise at room temperature, I stretched the dough to form my pizzas.

I try to get them as thin as possible.
I am going to try rolling them next time.


The toppings.
On one pie I spread the barbecue sauce, chicken, sliced red onion, sliced red pepper, blue cheese crumbles, queso fresco, and sliced tomatoes.


One the second 'za I added everything as I did before with the exception of replacing the queso fresco with sharp cheddar cheese.

The second pie ready for action.
 Cooking:
Before lighting the grill I did a bit of cleaning of the egg to make sure I got proper airflow for the high temp cook.

I preheated the egg to 500º and cooked the pizzas with the same setup I have used previously.  I cooked each pizza for approximately 10 minutes on parchment paper and 1 minute directly on the pizza stone to crisp the crust.

Notes:
These were two of the best pies I have made yet.  The crust was perfectly crisp and the fresh ingredients made the pizzas very good.  I am not a huge fan of tomatoes but they worked perfectly with this combination.  I am going to try to make thinner crusts in the future.



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