Oamc Barbecue Chicken Pizza Recipes

BARBECUE CHICKEN PIZZA

Steps:

• Heat oven to 500. Season the chicken with salt, and heat 1 tablespoon of oil in a saucepan over medium heat. Toss the chicken into hot oil, and cook for about 5 minutes, shaking the pan occasionally, until you no longer see any pink. Add 2 tablespoons of barbecue sauce, and stir well, then set aside off the heat.
• Working on two separate pieces of parchment paper, use your hands to stretch the 2 balls of dough into 2 rough circles, about 12 inches in diameter. Slide each piece of parchment paper onto a baking tray, and finish assembling pizza there: Drizzle with remaining olive oil, spread with remaining barbecue sauce, then evenly divide the mozzarella all over. Top with chicken pieces, red onion and finally Gouda.
• Bake for 15 minutes, or until dough is cooked through and edges of the onion and cheese are just starting to color. Once the pizza is slightly cooled, season with salt and pepper and scatter with cilantro.

ALMOST-FAMOUS BARBECUE CHICKEN PIZZA

Steps:

• Brush a large bowl with olive oil. Shape the pizza dough into a ball, add it to the bowl and turn to coat with the oil. Cover tightly with plastic wrap and set aside in a warm place, 30 to 40 minutes.
• Position racks in the upper third and middle of the oven. Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 425 degrees F for at least 30 minutes.
• Meanwhile, lay out a sheet of parchment paper and brush with olive oil. Transfer the ball of dough to the parchment and roll it out into a 10-inch round, stretching it with your hands as needed. Lightly brush the dough with olive oil, cover with another piece of parchment and set aside to let rise slightly, about 30 minutes.
• While the dough rises, mix 2 tablespoons barbecue sauce and 1 teaspoon olive oil in a small bowl. Put the chicken in a baking dish, season with salt and pepper and brush with the barbecue sauce mixture. Bake on the middle oven rack until cooked through, about 20 minutes. Let cool, then cut into 1/2-inch cubes.
• Uncover the dough and spread with the remaining 1/3 cup barbecue sauce, leaving a 3/4-inch border. Top with the chicken, gouda, mozzarella and red onion. Slide the pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, 20 to 25 minutes. Sprinkle with cilantro.

EASY BBQ CHICKEN PIZZA

Steps:

• Preheat oven to 425 degrees. On a lightly-floured surface, roll the dough into a large circle. Lightly sprinkle the cornmeal onto the bottom of your pizza pan and lay the dough on the pan.
• In a medium bowl, combine the chicken with 1/2 cup BBQ sauce. Stir to coat the chicken and set aside.
• Spread the remaining 1/2 BBQ sauce evenly on the pizza dough. Sprinkle on the mozzarella cheese.
• Layer on the BBQ chicken. Add the sliced red onion, and top with shredded gouda cheese.
• Brush the olive oil around the edges of the pizza dough. Bake for 12-14 minutes or until the cheese is melted.
• Garnish with chopped cilantro, slice, and serve!

BBQ CHICKEN PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
• Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.

BARBECUE CHICKEN PIZZA (JACKPOTT OAMC)

Steps:

• Cooking Day.
• Marinate chicken in 2/3 cup barbecue sauce for 4 hours or up to overnight. Place chicken and marinade in small baking dish. Bake at 350 degrees for 30 minutes or until chicken is cooked and remove. Let cool and chop or shred.
• Place remaining 2/3 cup barbecue sauce in a zip loc bag. Place cheeses in a ziploc bag. Place red onion in a ziploc bag. Place chopped fresh cilantro in a ziploc bag. Place chicken in a ziploc bag. Place all of these toppings in a large gallon size freezer bag and label with item name and date.
• Serving Day.
• Thaw barbecue sauce by running bag under warm water. No need to thaw other toppings. Spread barbecue sauce over crust, sprinkle with cheese and arrange chicken, and onion as desired on top. Bake as directed on crust package. Sprinkle with cilantro for garnish and serve.

BARBECUE CHICKEN PIZZA

Steps:

• Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until softened. Reduce heat to medium-low; cook 20-25 minutes or until deep golden brown, stirring occasionally., Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 8 minutes., Spread barbecue sauce over dough; top with chicken, cooked onion, bacon, Gorgonzola cheese and jalapenos. Sprinkle with paprika and garlic powder; top with mozzarella cheese. Bake pizza 8-10 minutes or until crust is golden and cheese is melted. Freeze option: Bake pizza crust as directed; cool. Top with all the ingredients as directed, and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

SPICY CHICKEN OAMC PIZZA

Steps:

• prebake pizza crust at 400 degrees for 10 minutes.
• combine tomato sauce, tomato paste, and red pepper flakes and spread on crust.
• add chicken, onions and peppers to pizza.
• drop spoonfuls of ricotta on top of pizza and sprinkle with all cheese.
• flash freeze on a baking sheet, then wrap.

OAMC BBQ CHICKEN CORNBREAD CASSEROLE

Steps:

• Combine all ingredients (except cheese & corn muffin mix into gallon freezer bag.).
• Thaw. Add chicken thighs, green pepper, onion & BBQ sauce to crockpot.
• Cover & cook on low for 4-6 hours until chicken is thoroughly cooked and onions & peppers are soft.
• Shred chicken m& return to crockpot. Cover with cheese.
• In a bowl, prep corn muffin mix according to directions. Pour corn muffin mix into crockpot.
• Add lid & cook on "high" setting for one hour or until cornbread is cooked completely.

OAMC CHICKEN ALFREDO PIZZA

Steps:

• For sauce: Melt butter in saucepan or skillet; Add cream and bring to a boil. Simmer 5 minutes, stirring continuously. Add Parmesan cheese, salt and pepper. Turn off heat.
• For pizza: Roll out dough to form crust; you may want to use a round cardboard covered with plastic.
• Spread Alfredo sauce evenly over crust.
• Arrange spinach leaves over sauce.
• Add chicken and sprinkle with cheeses.
• Freeze, covering pizza with plastic wrap and heavy foil.
• Serving Day: Place frozen pizza on pizza stone or baking pan and thaw. Preaheat oven to 450 degrees. Bake 15 minutes or until bubbly.

BARBECUE CHICKEN BASIL CALZONES (OAMC)

Steps:

• For the dough: Combine flour, baking powder, sugar and basil.
• Add milk powder to water and stir until dissolved, add to dry mixture.
• Add eggs and melted butter and mix well.
• Set aside while making the filling.
• For the filling: Cook onions in butter over medium heat until onions are tender.
• Add chicken and mushroom pieces and cook 2 minutes.
• Remove from heat and stir in barbecue sauce and cheese.
• Divide dough into 4 pieces and roll out into 8 inch circles.
• Place 3/4 cup - 1 cup of filling in each circle.
• Fold dough in half and seal edges tightly.
• Bake at 350°F for 15-20 minutes or until top begins to brown slightly.
• For OAMC: Cool and freeze at this point.
• Defrost in the oven or microwave before serving.
• Serve warm with extra barbecue sauce to dip if desired.

BARBECUED CHICKEN PIZZA

Steps:

• Preheat oven to 450°F. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken until cooked through, about 5 minutes per side. Transfer chicken to cutting board. Cut chicken into 1/2-inch dice; place chicken in large bowl.
• Add remaining 1 tablespoon oil and onion to same skillet; sauté over medium-high heat 2 minutes. Add zucchini and yellow squash; sauté until crisp-tender, about 4 minutes. Transfer vegetable mixture to bowl with chicken and cool. Mix in cheese and 1/3 cup cilantro. Season topping to taste with salt and pepper.
• Place pizza crust on large baking sheet. Spread 4 tablespoons barbecue sauce over crust. Top with chicken mixture. Drizzle with remaining 2 tablespoons sauce. Bake pizza until heated through and cheese melts, about 15 minutes. Sprinkle with remaining 3 tablespoons cilantro and serve.

OAMC BARBECUE CHICKEN PIZZA

Steps:

• Marinate chicken in 2/3c. BBQ sauce for 4 hours or up to overnight.
• Place chicken and marinade in small baking dish and bake at 350 for 30 minutes or until chicken is tender and no longer pink; Remove from oven.
• Roll out pizza dough to form crust; you may want to use a round cardboard covered with plastic wrap for this step.
• Spread remaining 2/3c. BBQ sauce over crust.
• Sprinkle cheeses evenly over crust, leaving 1/2in. border.
• Shred chicken and arrange over cheese, topping with onion.
• Freeze, covering pizza and cardboard with plastic wrap followed by heavy duty foil.
• Serving day instructions: Preheat oven to 450 degrees. Place frozen pizza on preheated pizza stone and bake 10-12 minutes. Sprinkle with cilantro and serve.