Bbq Sloppy Chicken Pan Pizza Recipes

BBQ SLOPPY CHICKEN PAN PIZZA

Steps:

• Preheat oven to 400°.
• In a big bowl, combine the corn muffin mix, eggs, melted butter, and milk; stir in the corn.
• Drizzle some olive oil into a large nonstick skillet with an oven-safe handle and wipe it around the pan with a folded paper towel (wrap the handle in a double layer of foil if it has a plastic or rubber handle).
• Pour in the batter; place the pan in the center of the preheated oven, and bake until the cornbread becomes light golden in color, 12-15 minutes.
• Place a second skillet over med-high heat and add 2 tablespoons oil.
• Add the chicken and break it up with a wooden spoon; once the chicken has crumbled and begins to brown, add in the garlic, onions, and bell peppers; season with salt and pepper, chili powder, cumin, and hot sauce.
• Cook for 5 minutes, then add the Worcestershire sauce, tomato sauce, and brown sugar.
• Stir to combine; decrease heat to low.
• Simmer until the cornbread sets up and is ready to come out of the oven; adjust seasonings to taste.
• Remove the cornbread from the oven and cover it with the sloppy chicken mixture, then sprinkle with the cheese.
• Put the pan back in the oven and cook for 5 minutes to set the toppings and melt the cheese. Top with scallions and chopped parsley or cilantro and serve from the skillet, cutting the pizza into 8 wedges.

BBQ CHICKEN DELUXE PAN PIZZA

Steps:

• In a small saucepan, scald the milk over medium heat. Add butter, sugar and salt. Allow milk mixture to cool to warm. Add yeast and mix thoroughly. Let sit for 5 minutes.
• In the bowl of a stand mixer, add milk/yeast mixture. Slowly add flour, one cup at a time, until the dough pulls away from the side of the bowl and forms a ball. Add water, a little at a time, until the dough combines. If the dough is still wet, add a little more flour. Knead dough for 5-10 minutes using the dough hook. Place dough in a large greased bowl. Cover and allow dough to rise for 2 hours or until dough has doubled in size.
• While the dough is rising, brush the chicken breast with 2 tablespoons of BBQ sauce and grill. Chop cooked BBQ chicken into small pieces and set aside.
• Preheat the oven to 400 degrees F. When the dough is ready, punch down the dough, knead briefly on a floured surface. Roll out the pizza dough, using a rolling pin. You want the dough to be about a 1/2 inch thick. Place dough in a buttered 10-inch sauté' pan or cast iron skillet. Push dough in the bottom and up the sides of the pan. Pinch off excess dough. You can save this dough to make another pizza or breadsticks. We usually stick it in the freezer for later.
• Evenly spread 1/2 cup BBQ sauce on the bottom of the pizza dough. Top sauce with 2 cups of the shredded mozzarella cheese. Roll the pizza dough that is on the side of the pan down, about one inch, and pinch to form a thick crust. Add the BBQ chicken, bacon, pineapple, and jalapeño slices. Sprinkle pizza toppings with the additional 1/4 cup of cheese.
• Place pizza in the oven and bake for 25-30 minutes, or until crust is golden brown. Remove pizza from oven and let sit for 10 minutes. Slice pizza with a bread knife and serve warm.

BARBECUE CHICKEN PAN PIZZA

Steps:

• Preheat the oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat a cast-iron skillet, 12 inches, over medium to medium-high heat (to aid in a crispy bottom crust while pizza is in oven).
• Gather your ingredients.
• Remove skin from chicken, remove meat from bones and pull meat into bite-size pieces. Dice onion, grate or mince garlic.
• Preheat a second cast-iron or other skillet over medium-high heat. Add oil, 2 turns of the pan, then add onions and garlic, season with salt and pepper and soften a few minutes. Add stock and let it finish cooking the onions by absorbing into them. Add ketchup, sugar, molasses, vinegar, Worcestershire, paprika and mustard. Add chicken to sauce, turn in sauce and remove from heat.
• Roll and stretch dough on lightly floured surface into 12 to 14-inch even round that will cover pan. Turn off heat under skillet, sprinkle a little cornmeal in skillet and press dough into hot skillet and up sides as much as possible. The pan is hot -- reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with chicken and sauce and top with the cheeses. Place in oven. Bake the pizza 10 to 12 minutes to deep golden brown and bubbly.
• Combine honey, splash of water and hot sauce in small pot or skillet and heat over low heat.
• Drizzle or brush the pizza with the honey mixture and top and scallions, cilantro and jalapeno.
• To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.
• Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand 1 hour.
• Cut dough in half, wrap half the dough and freeze for later use.
• Preheat the oven to 525 to 550 degrees F.
• Line a baking sheet with fries and bake 15 to 20 minutes to very crispy.
• Add fries to large bowl. Pour butter and remaining ingredients over the fries. Toss to coat. Serve hot.