QUICK AND EASY BBQ PIZZA
This BBQ chicken pizza is quick and easy. I used Montgomery Inn BBQ sauce (my fav) and Pillsbury® ready-made pizza crust. My friends loved it!
Provided by ASHLEIGHL
Categories Main Dish Recipes Pizza Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Heat olive oil in a skillet over medium heat; cook and stir onion, red bell pepper, and mushrooms until tender, 5 to 10 minutes. Add diced tomatoes; cook and stir until heated through, 2 to 3 minutes. Combine vegetable mixture and chicken in a large bowl; add barbeque sauce and mix well.
- Spread pizza crust onto the prepared baking sheet. Spoon barbeque sauce mixture over crust and top with cheese blend.
- Bake in the preheated oven until cheese is bubbling and melted, 13 to 18 minutes.
Nutrition Facts : Calories 766.9 calories, Carbohydrate 92.7 g, Cholesterol 84.9 mg, Fat 26.6 g, Fiber 4.4 g, Protein 36.5 g, SaturatedFat 11.4 g, Sodium 2856 mg, Sugar 43.2 g
BBQ SALAD PIZZA
Pizza doesn't have to be unhealthy. Make this low-calorie salad pizza with lettuce, spring onion and broccoli, cooked on the barbie for a lovely smoky flavour
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 45m
Yield Serves 2-3
Number Of Ingredients 12
Steps:
- To make the pizza dough, combine the flour, yeast and a big pinch of salt in a large bowl. Pour in 120ml warm water and knead together with well-floured hands to form a smooth dough. Put the dough back in its bowl, cover with a tea towel and leave somewhere warm to double in size. Can be made the night before and kept chilled overnight.
- For the buttermilk dressing, whisk together all the ingredients, adding lemon juice and some seasoning to taste. The dressing can be made the day before.
- Get your barbecue searingly hot. Brush the broccoli, spring onions and the cut side of the lettuce with a little oil, then put all the vegetables on the barbecue and cook until charred - broccoli will take the longest, between 8-10 mins. Have a plate ready so you can remove them when they're cooked.
- On a lightly floured surface, roll the pizza dough into a circle, about 30cm in diameter. Flour a large piece of foil, put the dough on top and carefully place on the barbecue. Put the lid on the barbecue and cook the dough, with the lid on throughout, for 6-8 mins, flipping halfway, or until cooked through - it may take slightly longer if your barbecue has lost some heat. Pile the charred veg on top of the dough, drizzle over some of the dressing (leaving some to dip the crusts), then scatter over the toasted walnuts and lemon zest to serve.
Nutrition Facts : Calories 446 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
PIZZA SALAD
A fun summer dish, this is a different salad that tastes as good as it looks. I love to take it to parties-the wonderful zesty flavor really complements a barbecue! -Debbie Terenzini-Wilkerson, Lusby, Maryland
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine macaroni, tomatoes, Cheddar cheese, green onions and pepperoni. In a small bowl, combine oil, Parmesan cheese, vinegar and seasonings. Pour over macaroni mixture; toss to coat. Cover and refrigerate for several hours. Top with croutons just before serving if desired.
Nutrition Facts : Calories 362 calories, Fat 24g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 489mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.
30 BEST BBQ PIZZA RECIPES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep the recipe in 30 minutes or less!
Nutrition Facts :
GRILLED SALAD PIZZA
White pizza and antipasto salad-two pizzeria favorites that come together in a single fun dish. The grill adds a smoky flavor to the pizza crust, and as an added bonus you don't need to heat up your kitchen. If you don't have a pizza pan you can stretch the dough on a flat baking sheet.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Prepare a grill for medium heat.
- For the salad: Whisk the vinegar, 1/2 teaspoon salt, several grinds of pepper and the oregano together in a large salad bowl. Slowly whisk in the oil to make a smooth dressing. Whisk in the Parmesan. Add the garlic clove and let sit for about 30 minutes to infuse (about as long as it takes to prepare the pizza).
- Just before serving, discard the garlic clove. Add the tomatoes, cucumber, red onion, giardiniera, artichokes, olives, provolone and salami to the bowl and toss to coat. Add the romaine and toss again.
- Meanwhile, for the pizza: Stir together the ricotta and chopped garlic in a small bowl. Stir in enough cream or milk to make a spreadable mixture. Season with salt and pepper. Brush a 14-inch or larger pizza pan with oil. Form the pizza dough into a ball and place on the pan. Brush the dough with oil. Use your fingers to gently stretch the dough to a 12- to 13-inch round. Brush the top of the dough once more with oil.
- Quickly flip the pizza over the grill and remove the pan, leaving the dough round on the grill. Grill, covered, until the bottom of the dough is golden, has distinct grill marks and the top is set, about 3 minutes. Flip the dough so the grilled side is up. Brush the crust with olive oil. Spread the ricotta mixture almost to the edges. Sprinkle with the mozzarella, Parmesan and pecorino. Cover the grill and cook until the cheese is melted and the bottom crust is crisp and golden, 6 to 7 minutes.
- Remove the pizza from the grill and cut into 8 slices. Sprinkle the pizza with red pepper flakes and oregano. Pile the salad on top and serve.
SALAD PIZZA WITH WHITE BEANS AND PARMESAN
Inspired by California Pizza Kitchen's tricolore salad pizza, this pizza features a mountain of brightly dressed greens and beans atop a crisp Parmesan crust. Rolling the dough very thin takes some patience, but the reward is a snappy crust similar to that of pizza tonda, a thin-crust pie that's popular in Rome. The salad is made of arugula, white beans and pickled pepperoncini, dressed simply with olive oil and the brine from the peppers, but any salad topping would do. (The C.P.K. original had radicchio, greens, tomatoes and a vinaigrette.) With an abundance of leaves atop, fold the pieces in half to eat, or embrace the mess - it's all part of the fun.
Provided by Ali Slagle
Categories dinner, weekday, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oven to 500 degrees. Place a sheet pan in the oven to heat.
- In a large bowl, stir together the white beans, pepperoncini, pickle brine and 2 tablespoons extra-virgin olive oil. Season with salt and pepper; set aside.
- Place a kitchen towel on a work surface, then place an upside-down sheet pan or cutting board on the towel. (This will serve as your pizza peel; the towel stabilizes the setup as you roll the dough). Lightly grease a piece of parchment with olive oil and place on top of the upside-down sheet pan. With a lightly greased rolling pin, roll one half of the dough on the parchment as thin as you can, about 1/8- to 1/4-inch-thick. (If the dough retracts, let it rest a few minutes before continuing.)
- Sprinkle 1/2 cup Parmesan over the dough. Remove the preheated sheet pan from the oven, and carefully slide the parchment with the dough onto the hot baking sheet. Cook until golden brown on the top and bottom, 10 to 12 minutes. Meanwhile, roll out the remaining dough on a second piece of greased parchment and cover with the remaining 1/2 cup Parmesan. Transfer the first pizza to a cooling rack to crisp, then repeat with the second piece of dough.
- Add the arugula to the bean mixture, season with salt and pepper, and stir gently to combine. Top each pizza with the salad, plus more grated or shaved Parmesan.
CALIFORNIA PIZZA KITCHENS BBQ CHICKEN SALAD
The employees at Pizza Kitchens rate this number one! What's not to love with the crunch of the jicama, corn chips, and lettuces; the explosions of different flavors with every bite; and the contrast of the sweet-and-spicy barbecue sauce with the cool ranch dressing...mmmm...mmmm!
Provided by Sharon123
Categories Chicken Breast
Time 40m
Yield 8 appetizer servings, 4 serving(s)
Number Of Ingredients 32
Steps:
- To Make the Fried Tortilla Strips: In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 375 degrees. Working in batches if necessary to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered.
- To Make the Garden Herb Ranch Dressing: In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate.
- To Make the Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this marinade and leave to marinate at room temperature for about 15 minutes. Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator. Cut the chicken breasts into 3/4-inch cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate.
- To Make the Salad: In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried Tortilla Strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with the scallion.
Nutrition Facts : Calories 1035.5, Fat 45.7, SaturatedFat 17.5, Cholesterol 152.2, Sodium 2870.1, Carbohydrate 106.1, Fiber 21.1, Sugar 31.5, Protein 56
BLT SALAD PIZZA
This recipe is sponsored by Target. I'm a big fan of enjoying pizza with a salad on the side and I usually find myself putting the salad ON TOP of my pizza. For this recipe I bake the crust until nice and crispy so it can hold the salad without getting soggy. Then, I top it with mozzarella and Parmesan, and finish with a simple salad of crispy bacon, ripe tomatoes and fresh greens.
Provided by Megan Mitchell
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Line a bowl or plate with paper towels.
- Place the bacon in a 10-inch nonstick skillet over medium heat and cook, stirring occasionally, until golden brown and crispy, 8 to 10 minutes. Remove with a slotted spoon to the prepared bowl or plate.
- Place the pizza crust on the prepared baking sheet, brush with 1 tablespoon oil and liberally sprinkle with salt and pepper. Bake until crispy, 8 to 10 minutes.
- Sprinkle the crust with the mozzarella and 2 to 3 tablespoons of Parmesan. Continue to bake until the mozzarella melts, 6 to 8 minutes.
- Put the bacon, mixed greens, tomatoes and basil in a large bowl. Drizzle with the vinegar and 1 to 2 tablespoons oil. Season with a sprinkle each of salt and pepper. Toss and taste, adding more vinegar or salt if needed.
- Pile the salad on top of the pizza and finish with a sprinkling of Parmesan and pepper. Cut into slices and serve.
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GRILLED SALAD PIZZA RECIPE | MYRECIPES
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5/5 (1)Calories 357 per servingServings 4
- Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Stir in 1 1/2 teaspoons oil. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, salt, oregano, and thyme. Add to yeast mixture; stir well. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide in half. Roll each half into a 9-inch circle on a floured surface.
- Heat a grill pan coated with cooking spray over medium heat. Place one dough portion on pan; cook 10 minutes. Turn dough over; sprinkle with 1/4 cup mozzarella and 2 tablespoons Parmesan. Cook 10 minutes; remove from pan. Repeat procedure with remaining dough and cheeses.
- Combine 2 teaspoons oil, arugula, and remaining ingredients in a medium bowl. Spoon 2 cups salad onto each pizza crust using a slotted spoon. Cut each pizza into 4 wedges. Serve immediately.
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