Quick BBQ Chicken Pizza

Oych, such a rock and roll week. I was in the city twice. Major projects were wrapping up, new projects were starting, the apprentice’s feet were set on the path to enlightenment, and a bit of code was sorted to load JSON data into an SQL database. (It’s funny that you can get done from 06:00 to 09:00 when everything is quiet, and you can zone into the code.)

But now I am back in my upstate lair and face other tasks (mowing the lawn, sorting out the studio, etc.) and the never-answered question of “What’s for dinner?” To quote my hero, Col. Jack O’Neill, “I got nothing.” Perhaps a quick run to the local not-so-mega-mart will provide some inspiration.

Once there, the smell of the rotisserie chicken answers the question of what protein? Now, one must ask, side the chicken with what? Or maybe not; glancing into the prepared food cooler yields some premade pizza dough as a sauce. I have leftover BBQ sauce at home, but I’ll pick up a bottle of basic BBQ sauce.

The assembly is simple: skin and bone the chicken, shred it, toss with sauce to coat, add the dough to the skillet, top it with filling and cheese, and bake.

Adding the dough to the pan can be tricky and dangerous. HOT CAST IRON PANS ARE CALLED BRANDING IRONS. Use oven mitts properly, and keep small children, large spouses, and all forms of pets out of the kitchen while you’re handling them.

A flick of cornmeal into the pan will help prevent sticking, as will a quick brush with a paper towel and cooking oil. Roll and stretch the dough out on a flat surface to be larger than the pan, flip/toss the dough into the pan, and press up the sides. Leave the pan on the stove, and bring the dough to it.

As per the guru’s at Wikipedia:

Pizza is a traditional Italian dish typically consisting of a flat base of leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven.

The term pizza was first recorded in the year 997 AD, in a Latin manuscript from the southern Italian town of Gaeta, in Lazio, on the border with Campania. Raffaele Esposito is often credited for creating modern pizza in Naples. In 2009, Neapolitan pizza was registered with the European Union as a traditional speciality guaranteed (TSG) dish. In 2017, the art of making Neapolitan pizza was added to UNESCO’s list of intangible cultural heritage.

Pizza and its variants are among the most popular foods in the world. Pizza is sold at a variety of restaurants, including pizzerias (pizza specialty restaurants), Mediterranean restaurants, via delivery, and as street food. In Italy, pizza served in a restaurant is presented unsliced, and is eaten with the use of a knife and fork. In casual settings, however, it is typically cut into slices to be eaten while held in the hand. Pizza is also sold in grocery stores in a variety of forms, including frozen or as kits for self-assembly. They are then cooked using a home oven.

BBQ Chicken Pizza

Quick and easy assembly for a good meal on a busy night

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Dinner, Lunch, Main Course, PubGrub, Snack

Cuisine American, Southwestern

Servings 2

Calories 1362 kcal

Equipment

• 1 12' cast Iron Skillet Can use a sheet pan

Ingredients

  

1x2x3x

• 1 ea Rotisserie Chicken Boned, Skinned, Shreaded
• 1 lb Pizza Dough Store bought thawed
• 2 cups Bbq Sauce Store-bought or https://www.roguechef.com/?p=2387
• 1 ea Red Onion medium, peeled, sliced
• 1 cup Mozzarella Cheese shredded
• 1 cup Cheddar Cheese shredded
• 3-4 ea Jalapeno peppers Washed, stemmed, ringed
• 3-4 cloves Garlic Peeled, minced
• 1 tsp Chili Flake
• MINIMAL Cornmeal See Instructions
• MINIMAL EVOO See Instructions
• MINIMAL Salt and Pepper See Instructions

Instructions

 

• Preheat the oven to 525 to 550 degrees F, as high as it goes, with rack at center.
• Toss the chicken with the bbq sauce
• Preheat a cast-iron skillet, 12 inches, over medium to medium-high heat
• Roll and stretch dough on lightly floured surface into 12 to 14-inch even round that will cover pan
• Turn off the heat under the skillet, sprinkle a little cornmeal in the skillet, and press the dough into the hot skillet and up the sides as much as possible. The pan is BRANDING IRON HOT.
• Brush the dough with EVOO and season with some salt and pepper or red pepper flakes.
• Top the dough with chicken and sauce, and top with the veggies and cheese.
• Place in oven. Bake the pizza 10 to 12 minutes to deep golden brown and bubbly.

Notes

More of an assemble and bake, but still a good and quick meal.

One can use a prepared BBQ sauce, I’ve been known to season the chicken with my BBQ rub and forgo the rest of the seasoning., 

Nutrition

Calories: 1362kcalCarbohydrates: 193gProtein: 58gFat: 38gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 94mgSodium: 6892mgPotassium: 282mgFiber: 4gSugar: 81gVitamin A: 1221IUVitamin C: 3mgCalcium: 803mgIron: 7mg

Keyword BBQ, Chicken, Pizza

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