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PrintSaucy Barbecue Chicken Pizza
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.
![[+]](/images/uploads/recipes/2013/May/08/941_view.jpg)
Saucy Barbecue Chicken Pizza
4
boneless, skinless chicken breast(s)
4
2 tsp
extra virgin olive oil
10 mL
8 oz
white button mushrooms, sliced
250 g
1
red onion(s), small, thinly sliced
1
2 cups
peppered Monterey Jack cheese, grated
500 mL
1 cup
mozzarella cheese
250 mL
2 Tbsp
parsley, fresh, chopped
30 mL
cornmeal (polenta)
Maple Barbecue Sauce
1 tsp
vegetable oil
5 mL
1/2
onion(s), finely-chopped
1/2
1 clove
garlic, minced
1 clove
2 tsp
mustard powder
10 mL
2 tsp
brown sugar, packed
10 mL
2 tsp
soy sauce
10 mL
1 tsp
chili powder
5 mL
1/2 tsp
thyme, dried
2.5 mL
1/2 tsp
rosemary, dried
2.5 mL
1/2 tsp
cinnamon, ground
2.5 mL
cayenne pepper, pinch
2/3 cups
tomato sauce
150 mL
1/2 cup
tomato paste
125 mL
1/3 cup
maple syrup
75 mL
3 Tbsp
sherry vinegar
45 mL
2 Tbsp
orange juice
30 mL
1/4 tsp
salt
1.25 mL
Pizza Crust
3 cups
all-purpose flour
750 mL
1 pkg
quick-rise yeast, or 1 tablespoon / 15 mL
1 pkg
2 tsp
Tex-Mex seasoning
10 mL
1 tsp
sugar
5 mL
1 cup
water, very hot
250 mL
2 Tbsp
extra virgin olive oil
30 mL
1 tsp
salt
5 mL
Preparation
Serves 12
Cook time :
15 min
|
Preparation time :
10 min
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.
