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Name: Bbq Chicken Pizza
Prep time: 30 min
Total time: 1 h
Yield: 2
Cuisine: American
Ingredients: 1/4 sm Red onion sliced; 1 ts Extra Virgin Olive Oil; 1/2 c Warm water plus 1; 2 ts Sugar; 1 tb Extra Virgin Olive Oil; 1 ts olive oil; 1/2 c Barbecue sauce; 8 oz Mozzarella cheese shredded; Filling; 1 ts Salt; 2 tb Barbecue sauce; 2 tb smoked Gouda cheese; Crust; 1 ts Yeast; 2 tb Parsley chopped; 1 1/2 c Bread flour; 10 oz Chicken; skinless light meat

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INGREDIENTS

1/4 sm Red onion ; sliced
1 ts Extra Virgin Olive Oil
1/2 c Warm water ; plus 1
2 ts Sugar
1 tb Extra Virgin Olive Oil
1 ts olive oil
1/2 c Barbecue sauce
8 oz Mozzarella cheese ; shredded
Filling
1 ts Salt
2 tb Barbecue sauce
2 tb smoked Gouda cheese
Crust
1 ts Yeast
2 tb Parsley ; chopped
1 1/2 c Bread flour
10 oz Chicken; skinless light meat

Servings

INSTRUCTIONS

To make the crust: 1. Put water, flour, sugar, salt, yeast, and 1 tablespoon olive oil in bread machine on dough cycle; allow to rise until doubled in bulk. This can also be made without a bread machine: Mix crust ingredients and knead for about five minutes. Let rise in warm place with no drafts. 2. Punch down dough and place in glass bowl with 1 teaspoon olive oil to coat. Cover with plastic wrap and place in refrigerator overnight. 3. Punch down, separate into two balls, place in glass casserole dish, cover with plastic wrap, and allow to rise until double in bulk. 4. Shape each piece into a 9-inch pizza. To make BBQ chicken: 1. Cut the chicken breast into 3/4-inch cubes. In a large frying pan, cook the chicken in olive oil over medium-high heat until just cooked, 5 to 6 minutes. Do not overcook. Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with 2 tablespoons of the barbecue sauce; set aside in the refrigerator. To make the pizza: 1. Place the pizza stone in the center of the oven and preheat to 500 degrees F for one hour before cooking pizzas. 2. Use a large spoon to spread 1/4 cup barbecue sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 tablespoon smoked Gouda cheese over the sauce. Cover with 3/4 cup shredded mozzarella. 3. Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza. 4. Transfer the pizza to the pizza stone in the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 8 to 10 minutes. When the pizza is cooked, carefully remove from the oven; sprinkle 1 tablespoon parsley over the hot surface. Slice and serve. 5. Repeat with remaining ingredients for a second pizza. (The 2 pizzas may be prepared simultaneously if you are careful in placing the pizzas at opposite corners of your pizza stone. Recipe by: California Pizza Kitchen Cookbook Posted to EAT-L Digest by Deborah Kirwan on Jan 9, 1998

NOTES

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Bbq Chicken Pizza

1/4 sm Red onion sliced
1 ts Extra Virgin Olive Oil 
1/2 c Warm water plus 1
2 ts Sugar 
1 tb Extra Virgin Olive Oil 
1 ts olive oil 
1/2 c Barbecue sauce 
8 oz Mozzarella cheese shredded
  Filling 
1 ts Salt 
2 tb Barbecue sauce 
2 tb smoked Gouda cheese 
  Crust 
1 ts Yeast 
2 tb Parsley chopped
1 1/2 c Bread flour 
10 oz Chicken; skinless light meat

To make the crust:    1. Put water, flour, sugar, salt, yeast, and 1 tablespoon olive oil in  bread machine on dough cycle; allow to rise until doubled in bulk. This can  also be made without a bread machine: Mix crust ingredients and knead for  about five minutes. Let rise in warm place with no drafts.    2. Punch down dough and place in glass bowl with 1 teaspoon olive oil to  coat. Cover with plastic wrap and place in refrigerator overnight.    3. Punch down, separate into two balls, place in glass casserole dish,  cover with plastic wrap, and allow to rise until double in bulk.    4. Shape each piece into a 9-inch pizza.    To make BBQ chicken:    1. Cut the chicken breast into 3/4-inch cubes. In a large frying pan, cook  the chicken in olive oil over medium-high heat until just cooked, 5 to 6  minutes. Do not overcook. Set aside in the refrigerator until chilled  through. Once chilled, coat the chicken with 2 tablespoons of the barbecue  sauce; set aside in the refrigerator.    To make the pizza:    1. Place the pizza stone in the center of the oven and preheat to 500  degrees F for one hour before cooking pizzas.    2. Use a large spoon to spread 1/4 cup barbecue sauce evenly over the  surface of the prepared dough within the rim. Sprinkle 1 tablespoon smoked  Gouda cheese over the sauce. Cover with 3/4 cup shredded mozzarella.    3. Distribute half the chicken pieces evenly over the cheese (approximately  18 pieces). Place approximately 18 to 20 pieces of red onion over the  surface. Sprinkle an additional 1/4 cup mozzarella over the top of the  pizza.    4. Transfer the pizza to the pizza stone in the oven; bake until the crust  is crisp and golden and the cheese at the center is bubbly, 8 to 10  minutes. When the pizza is cooked, carefully remove from the oven; sprinkle  1 tablespoon parsley over the hot surface. Slice and serve.    5. Repeat with remaining ingredients for a second pizza. (The 2 pizzas may  be prepared simultaneously if you are careful in placing the pizzas at  opposite corners of your pizza stone.    Recipe by: California Pizza Kitchen Cookbook    Posted to EAT-L Digest  by Deborah Kirwan <dkkirwan@CREIGHTON.EDU> on Jan  9, 1998

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Nutrition

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Serving Size: 1 Serving (747g)
Recipe Makes: 2

Calories: 1982
Calories from Fat: 354 (18%)

Amt Per Serving		% DV

	Total Fat 39.3g	52 %
	Saturated Fat 16.6g	83 %
	Monounsaturated Fat 14.2g
	Polyunsanturated Fat 4.6g
Cholesterol 169.9mg		52 %
Sodium 1039.7mg		36 %
Potassium 1118.5mg		29 %
Total Carbohydrate 293.9g		86 %
	Dietary Fiber 10.2g	41 %
	Sugars, other 283.7g
Protein 104.8g		150 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1982

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