BBQ Chicken Pizza

When I made the dough for the Fig and Prosciutto Pizza last week, I had enough dough for 3 pizzas. So, I decided to put one ball of dough in the freezer for later pizza making adventures, and use the last pizza ball to make my version of BBQ Chicken Pizza.

I am a relatively new convert to BBQ Chicken pizzas. I've seen them listed at multiple pizza taverns, and even tried a few finding many of them too overtly sweet for my tastes. It wasn't until I tried the version offered at Vapiano Dallas that I decided it was a tasty option on their pizza menu.

My take includes shredded chicken from a rotisserie chicken, balsamic red onions, gouda cheese, spicy barbeque sauce and diced tomatoes. This pizza will be a regular in our house. Robert and I both enjoyed the sweetness of the onions with the spiciness of the sauce and the creamy gouda cheese.

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BBQ Chicken Pizza


Ingredients
1 ball of pre-made pizza dough
1 1/2 cups shredded, cooked chicken
3/4 small round of young gouda cheese
1 red onion cut into slices
1 1/2 tablespoons butter
2 tablespoons balsamic vinegar
Barbeque sauce (preferably not too sweet)
1/2 cup diced tomatoes

Instructions
Preheat the oven to 500 degrees.
In a skillet, melt the butter and balsamic vinegar over medium heat.

Add the sliced red onions.

Cook for about 10-15 minutes or until onions are soft and caramelized.

Roll out the pizza dough on a floured surface and place on a lightly oiled baking sheet.

Brush with the barbeque sauce.

Add the shredded gouda cheese. (sorry for the blurry picture, I think I was hungry)

Add the shredded chicken.

Top with the onions and tomatoes.

Place on the bottom rack and bake for 20 minutes, until the crust is golden and the cheese bubbly.

Slice and serve with your favorite wine or beer and great conversation.

Braised Chicken

We eat a lot of chicken in our house. Basically, every week when I go to the grocery store you can bet that I will purchase at least one package of chicken in some form for the week ahead. While it's true that chicken is a staple protein for me, it's also really easy to find yourself in a rut when it comes to cooking chicken week after week after week.

This braised chicken dish is a great way to break up the doldrums of ordinary chicken dinners. The combination of the spices alone provide a nice wake up call for your taste buds with the combination of curry, cumin, paprika and cinnamon. Additionally, the tender bell peppers, tomatoes and onions make each bite of chicken complex and delicious. I think it pairs best with mashed potatoes and your favorite green vegetable.

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Ingredients
4 boneless skinless chicken breast halves
3 cloves of garlic, pressed
1 teaspoon paprika
1 teaspoon curry powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon cumin
4 tablespoons olive oil, divided in half
1 red or yellow bell pepper seeded and cut into strips
1/2 yellow onion cut into strips
4 medium tomatoes on the vine, seeded and cut into strips
1/2 cup chicken broth

Instructions
Slice the half yellow onion and place in a medium bowl. Seed and slice the bell peppers and add to the bowl, set aside.

Cut the stem off the tomatoes and remove the seeds using a melon baller.

Slice into strips and place in a separate bowl, set aside.

In a small bowl combine the curry, paprika, cumin, salt and cinnamon.

Add 2 tablespoons of olive oil

Press the 3 garlic cloves into the spice mixture and stir to combine.

Preheat the oven to 350 degrees. In a dutch oven heat the remaining 2 tablespoons of olive oil over medium high heat. Salt and pepper both sides of the chicken.

Place the chicken in the oil and cook until just browned, about 3 minutes.

Flip and cook the remaining side until golden brown, about 3 more minutes.

Remove from the pan and place on a plate, set aside. Place about a third of the onions and bell peppers on the bottom of the dutch oven.

Place the chicken breasts on top of the veggies and brush with the spice oil mixture.

Top with the tomatoes and the remaining onions and peppers.

Brush the veggies with some of the spice mixture and pour the chicken broth around the edges of the dutch oven.

Place in the oven and cook for 30 minutes. Remove from the oven, flip the chicken over and brush with the remaining spice oil mixture.

Arrange the veggies so that some are on top of the chicken. Return to the oven and cook for 30 more minutes.

Remove and serve by placing the chicken breast on the plate topped with veggies.

Source: Adapted from Annie's Eats