See how easy it is to make this delicious meal, this was made on air in less than 30 minutes….
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:
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:
Combine all ingredients, simmer 30 to 60 minutes until slightly thick. Serves 3-4 pizza’s. Pizza:
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…..
A few weeks back I had this wonderful young woman in one of my Viking classes, the event was a wedding shower. We made home made ravioli’s and a quick and easy tomato sauce….I promised her and her friends that I would post the recipe … sorry it’s taken me a while, but here you go…and btw…thank you so much for the thoughtful card and calendar….
2 tablespoons extra virgin olive oil
1 small shallot, finely diced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 cup red wine
2 cans diced tomatoes
1/2 teaspoon basil
1/2 teaspoon oregano
black pepper to taste
In a medium saucepan heat oil over medium low heat. Add shallots, garlic, fennel seeds and red pepper flakes. Cook until transparent, about 5 minutes. Deglaze with red wine and add remaining ingredients. Simmer over low heat for 30 minutes. Serve over pasta! Enjoy and I wish you and Jairus a wonderful wedding and a very long healthy and happy life together as husband and wife!!!