Who doesn’t like Pizza! We love pizza so much so that for decades, we’ve tried everything from changing toppings to what we make the crust out of in order to maintain a lifestyle where pizza can still play a central role. The only downside is that unless you go out to a restaurant or order in good pizza at home often eludes us. Frozen store bought pizza lacks flavor and “pizzazz”; and I don’t know anyone with a brick oven in his or her kitchen. Does that mean we give up on the idea of great pizza at home? NEVER! I‘ve got a recipe that will satisfy your urge for both BBQ and a flavor packed pizza. Now I know you’re thinking prep time, plus cooking, plus clean up equals “No,” but let me let you in on a little secret: You can cut the process in half with a little help from PaperChef!
PaperChef’s Baking Rounds are a requisite kitchen companion for the savvy on-the-go home cook and chef. Instead of using fatty oils to grease your pan, eyeball the approximate size of your ovenproof or cast iron skillet and line it with an 8” or 9” baking round. The parchment will aid in even browning of the crust and eliminate clean up.
Follow me into a land of pure BBQuey bliss!
1 tbsp. extra-virgin olive oil, plus more for brushing
1/2 lb. boneless skinless chicken breasts cut into cubes (or small cuts of the meat of your choice)
Freshly ground black pepper
1 lb. pizza dough, at room temperature
2 tbsp. of your favorite barbecue sauce, plus more for drizzling
1/2 c. shredded Cheddar
1/2 c. shredded fontina
1/4 small red onion, thinly sliced
Ranch dressing, for drizzling*
Chopped fresh chives, for garnished fresh chives, for garnish
Pre-heat your oven to 425 degrees F. In a large skillet over medium-high heat, heat oil.
Add chicken or the meat of your choice and cook until well done, approximately 10- 15 minutes. Season your meat generously with salt and pepper.
On a floured work surface, use your hands to roll out dough until it's the circumference of your skillet. Feel free to pretend you are a famous pizza thrower**.
Sprinkle a little cornmeal into your PaperChef lined skillet to add texture. Carefully transfer the dough to the skillet.
Leave about a 1/2" border for the crust to expand, add your favorite barbecue sauce in a thin layer to the dough.
Top with the cheddar, fontina, chicken, and red onion. Brush crust with olive oil and sprinkle with salt. Bake until crust is crispy and cheese is melted, 20 to 25 minutes. Drizzle with more barbecue sauce and ranch, garnish with chives, and serve.
*Ranch can be substituted with blue cheese for sharper richer flavor
(**DISCLAIMER: Neither PaperChef or I should be held liable for pizza dough stuck to ceilings.)