Recipe
Saucy Barbecue Chicken Pizza
Prep Time: 10 min
Cook Time: 15 min
Serves: 12
This delicious prizewinning recipe uses a maple barbeque sauce for maximum flavour impact. If you’ve never tried barbeque chicken pizza before, look no further than this recipe! You’ll be making it again and again. Adapted from a recipe by Canadian Living 2007 Cook of the Year 3rd prize winner Karen Dunn of Oromocto, New Brunswick.
Ingredients
Saucy Barbecue Chicken Pizza:
4
boneless, skinless chicken breasts
2 tsp (10 mL)
extra virgin olive oil
8 oz (230 g)
white button mushrooms, sliced
1
red onion, small, thinly sliced
2 cups (500 mL)
peppered Monterey Jack cheese, grated
1 cup (250 mL)
mozzarella cheese, grated
2 tbsp (30 mL)
parsley, fresh, chopped (optional)
cornmeal (polenta)
Maple Barbecue Sauce:
1 tsp (5 mL)
vegetable oil
1/2
onion, finely-chopped
1
clove garlic, minced
2 tsp (10 mL)
mustard powder
2 tsp (10 mL)
brown sugar, packed
2 tsp (10 mL)
soy sauce
1 tsp (5 mL)
chili powder
1/2 tsp (2.5 mL)
thyme, dried
1/2 tsp (2.5 mL)
rosemary, dried
1/2 tsp (2.5 mL)
cinnamon, ground
cayenne pepper, pinch
2/3 cups (170 mL)
tomato sauce
1/2 cup (125 mL)
tomato paste
1/3 cup (75 mL)
maple syrup
3 tbsp (45 mL)
sherry vinegar
2 tbsp (30 mL)
orange juice
1/4 tsp (1.25 mL)
salt
Pizza Crust:
3 cups (750 mL)
all-purpose flour
1
pkg quick-rise yeast, or 1 tablespoon
2 tsp (10 mL)
Tex-Mex seasoning
1 tsp (5 mL)
sugar
1 cup (250 mL)
water, very hot
2 tbsp (30 mL)
extra virgin olive oil
1 tsp (5 mL)
salt
Instructions
Saucy Barbecue Chicken Pizza
1
Place chicken on greased grill over medium-high heat; close lid and grill, turning once, for 10 minutes. Baste with 2 Tbsp (30 mL) of the sauce; grill until no longer pink inside, about 5 minutes. Remove chicken to cutting board; let stand for 5 minutes. Cut into bite-size pieces; transfer to bowl and toss with ⅓ cup (75 mL) of the sauce. Set aside.
2
In skillet, heat oil over medium-high heat; sauté mushrooms until browned and liquid is evaporated, about 5 minutes. Remove from heat; stir in onion. Set aside.
3
Turn out dough onto lightly floured surface; divide in half and shape each into disc. Roll out each into 13-inch (33 cm) circle. Dust two 12-inch (30 cm) round pizza pans with cornmeal; centre dough on each, folding excess dough underneath to form raised edge.
4
Spread remaining sauce evenly over pizza. Top with chicken and mushroom mixture. Sprinkle with Monterey Jack and mozzarella cheeses.
5
Bake in top and bottom thirds or 425°F (220°C) oven, rotating and switching pans halfway through, until bottom of crust is crispy and cheese is bubbly, about 15 minutes. Sprinkle with parsley. Cut each pizza into 6 slices.
Maple Barbecue Sauce
1
In large heavy-bottomed saucepan, heat oil over medium-high heat; sauté onion and garlic until softened, about 3 minutes.
2
Stir in mustard, brown sugar, soy sauce, chili powder, thyme, rosemary, cinnamon and cayenne; cook, stirring, for 1 minute.
3
Stir in tomato sauce, tomato paste, maple syrup, vinegar, orange juice and salt; bring to boil. Reduce heat to medium-low; simmer until thickened, about 15 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 week.)
Pizza Crust
1
In a large bowl, whisk together 2 ¾ cups (675 mL) of the flour, yeast and Tex-Mex seasoning.
2
In a small bowl, whisk together water, oil, salt and sugar; stir into flour mixture to form sticky dough.
3
Turn out onto lightly floured surface; knead, adding enough of remaining flour to prevent sticking, until dough is smooth and springs back when pressed in centre, about 10 minutes.
4
Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place until doubled in bulk, about 50 minutes.