Grilled BBQ Chicken Pizza

I don’t know if it’s the “Italian blood” in me, but in my home every other Sunday night is “PIZZA NIGHT”…..Definitely my families favorite meal…think if I had one last meal it would be pizza.  After winning Food Network’s Ultimate Recipe Showdown , I have been trying to come up with a new winner….I think this is it, “Grilled BBQ Chicken Pizza”.  Who doesn’t like grilling on a on a warm summer evening night.  The trick to success in this technique: make sure your grill doesn’t get much hotter than 350 degrees.  I also recommend making your dough at least two to three days ahead, the longer it sits, the more flavorful it will be.  I have also made this with shredded pork shoulder, also very yummie.  Hope you enjoy, please feel free to leave your comments or if you have any questions. Crust:

  • 1 package active dry Fleishman’s yeast
  • 1 teaspoon sugar
  • 1 3/4 cups warm water (110 – 125 degrees)
  • 1 tablespoon extra virgin olive oil (I love Kirklands brand, the one with the “harvest date” on it)
  • 5 cups King Arthurs Bread Flour
  • 1 teaspoon kosher or sea salt

Add yeast and sugar to stand mixer.  Add warm water and wait 2-3 minutes until yeast blossoms.  Add remaining ingredients.  Using a dough hook, knead for 8 minutes.  (Can also be made in a large mixing bowl, then knead by hand, or use a food processor and process until all ingredients are combined).  Place dough in a large bowl (oil bowl first), and cover with plastic wrap.  Place in refrigerator for up to 5 days.  Remove dough at least an hour before rolling out pizza.  Recipe makes enough for 4 pizza’s.  This dough also freezes well for up to 2-3 months. Sauce:

  • 1 quart crushed tomatoes (Pomi Brand is best, $$$ at Fresh Market)
  • 1/4 cup red wine….drinking wine
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 clove garlic, crushed
  • red pepper flakes to taste
  • black pepper to taste
  • 1 tablespoon tomato paste
  • 1/2 teaspoon crushed fennel seed
  • 1/2 cup Webers “Kick’n Spicy” BBQ Sauce

Combine all ingredients, simmer 30 to 60 minutes until slightly thick.  Serves 3-4 pizza’s. Pizza:

  • Extra virgin olive oil
  • 1 cup shredded roasted chicken (store bought roasters work great) tossed with 1 teaspoon liquid smoke and 1/4 cup Webers “Kick’n Spicy” BBQ Sauce
  • shredded cheese – mozzarella, pepper jack, sharp cheddar (use your imagination)
  • 2-3 grilled jalapeños, sliced

Roll dough thinly and place on a flour dusted pizza peel.  Using a silicon pastry brush, brush the entire surface of the pizza.  Place pizza oiled side down on hot grill (make sure you either oil or pan spray your grates).  Close grill cover and cook for about five to 10 minutes, checking periodically to make sure dough is not burning (if so, reduce your heat).  Oil top side of dough, when bottom is slightly browned, flip dough over.  Cover dough with sauce, cheeses, shredded chicken and top with jalapeños (I grill these while preheating the grill).  Cover grill and let cook 5-10 minutes until slightly golden and cheese are melted.  Enjoy…..


“Firecracker Shrimp”….something spicy for that special DAD in your life…..

With Father’s Day coming up on Sunday, thought you might like to cook him up a very yummie appetizer.  You can also make this “lite” by using low fat cheeses and turkey bacon, but I think dad deserves the real deal!!!!  Enjoy….

12 jalapenos, cut in half lengthwise, seeds removed

1 lb. large shrimp (31-35 count)

8 oz. cream cheese, softened

8 oz. shredded sharp cheddar cheese

1 tsp. Cajun seasoning

1/2 tsp. Ancho Chili Powder

1 lb. bacon

2 dozen 6” wood skewers (soaked in water for 30 minutes)

Directions:

Preheat oven to 425º. Place bacon on a sheet pan and pre-cook for 10-15 minutes, do not brown. Remove from pan and set aside until needed

In a small mixing bowl add cream cheese, cheddar cheese and Cajun seasoning. Mix until well combined (you can also use a food processor). Place creamed cheese mixture in a gallon size zip-lock bag.

Cut the corner of the bag ½ inch width, creating a tip. Squeeze the cheese mixture into the jalapeno, top with piece of shrimp and wrap a slice of bacon around jalapeno. Thread the stuffed jalapeno onto wooden skewer. Place skewers onto a sheet pan and bake at 425º for 5-10 minutes or until bacon is crispy. If preferred, cook on a hot grill placing the jalapeno shrimp side down, cook 2-3 minutes, turn and cook an additional 2-3 minutes.