Spicy Bbq Chicken Pizza Recipe Foodcom

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.

BBQ CHICKEN PIZZA

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the flour into a mixer with a dough hook, or a bowl. Add the yeast, salt, oil and 200ml warm water then mix well to a very soft dough. Knead in the food mixer for about 5 mins, but if making this by hand, tip onto a work surface and knead for about 10 mins. The dough is sticky, but try not to add too much extra flour. Leave in the bowl and cover with a tea towel while you halve and slice the peppers and onions. There is no need to prove the dough for a specific time, just let it sit while you make the topping.
• For the topping: toss the peppers and onions with the oil and fennel seeds then roast for 15 mins. Meanwhile mix the barbecue sauce and tomato purée with 5 tbsp water.
• Take the dough from the bowl and press into the base and up the sides of an oiled 25x35cm Swiss roll tin. Don't knead the dough first otherwise it will be too elastic and will keep shrinking back. Spread with two thirds of the barbecue sauce mix then add the remainder to the chicken and toss well to coat it.
• Take the roasted pepper mixture from the oven and spread on top of the pizza. Scatter over the tomatoes then evenly spoon on the barbecue chicken. Scatter with the cheese and bake for 15 mins. Serve with a salad or healthy coleslaw.

BARBEQUE CHICKEN GRILLED PIZZA

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Mix chicken and 2 tablespoons barbeque sauce together in a bowl until evenly coated.
• Roll dough onto a work surface and cut in half to form 2 rectangles. Brush the top of each rectangle with olive oil.
• Place dough, oil-side down, onto the grill; cook until bottom of dough is browned and top is bubbling up, about 5 minutes. Brush the tops of each dough with oil and flip.
• Spread the remaining barbeque sauce over each crust; top with chicken, Colby-Monterey Jack cheese, and tomatoes.
• Close the lid of the grill and cook pizza until cheese is melted, 2 to 3 minutes. Remove pizza from grill and cool before slicing, 2 to 3 minutes.

QUICK AND EASY BBQ CHICKEN PIZZA

Steps:

• Preheat Panasonic Countertop Induction Oven to High on the "Grill" setting.
• Place chicken in the grill pan. Cook chicken until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 10 minutes. Remove cooked chicken from grill pan and chop into small pieces.
• Transfer chicken to a bowl and toss with 1/2 cup barbeque sauce to coat.
• Open and unroll prepared pizza crust while the grill pan is still hot. Lay flat in the grill pan. Spread remaining barbeque sauce over the crust. Top with sliced onion and chicken; sprinkle Mexican cheese blend on top.
• Place pizza in the oven and press "Auto Cook." Select the pizza setting, 12-inch size. Allow pizza to cook until timer goes off, about 13 minutes, or until pizza reaches desired doneness.

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

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.

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 BBQ CHICKEN PIZZA

Steps:

• Pre-heat the oven to 425.
• Mix cooked chicken with BBQ sauce and chili sauce.
• Spread chicken over the crust and top with red onion and then the mozzarella.
• Bake 10-12 minutes until top starts to brown and get bubbly.
• Remove pizza from oven and sprinkle with chopped cilantro.

SPICY CHICKEN PIZZA

Steps:

• Mix ingredients 2-6 into a marinade.
• Stir in chicken and let marinate for 30 minutes.
• Drain and save marinade.
• Cook chicken in a frying pan until done.
• Stir cornstarch into marinade.
• Add marinade to chicken and cook until thick and bubbly. About 2 minutes.
• Add a small amount of water to make mixture less thick and easier to spread.
• Spoon onto a 12" pizza crust. You can use the pizza dough balls from the store, or make your own in your bread machine. I like to do this and add garlic and Parmesan cheese to the dough.
• I like to prebake my crust for about 10 minutes. It seems to make the finished product less doughy.
• Add cheese.
• Cook at 400°F for 20 minutes.
• After removing from oven, sprinkle top with additional green onion, if desired.

SPICY GARLIC CHICKEN PIZZA

Steps:

• Rinse chicken and pat dry with paper towels.
• Cut chicken into 1/2-inch pieces.
• In large mixing bowl combine HALF of the green onions, the minced garlic, vinegar, soy sauce, 1 tablespoon of the oil, the red pepper flakes and the black pepper.
• Add the chicken pieces and stir to coat.
• Let stand in refrigerator for about 30 minutes.
• After it has had time to marinate, drain chicken reserving the liquid.
• In a large skillet, heat 1 tablespoon oil, add chicken and sauté about 3 minutes or until chicken is no longer pink.
• Stir cornstarch into reserved liquid.
• Add to skillet.
• Cook and stir Place bread shell on a baking sheet and spoon chicken and sauce evenly over top.
• Sprinkle with cheeses.
• Bake, uncovered, in a 400°F oven for 12 minutes.
• Top with remaining 1/4 cup green onions and pine nuts.
• Return to oven for 2 minutes longer.

BARBECUED CHICKEN PIZZA

Steps:

• 1. Preheat the oven to 500°F. Dust a large baking sheet with cornmeal.
• 2. Sprinkle flour all over your work surface. Roll the pizza dough on the floured surface with a lightly floured rolling pin into a 14-inch round. Transfer to the prepared baking sheet. Drizzle the sauce on top, then sprinkle with the cheese, pepper, and chicken, leaving a 1 inch rim.
• 3. Place the pizza on the bottom rack of the oven and bake until the dough is golden brown and the cheese melted, about 15 minutes.
• 4. Wipe up any oil and residual food that may have dropped on the counter with Clorox® Disinfecting Wipes*. Rinse hands once complete.
• *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

SPICY CHICKEN PIZZA

Steps:

• Arrange the cubed chicken in a medium bowl and toss with 1/2 cup olive oil, lime juice, jalapeno and cilantro. Season lightly with salt. Let marinate for about 1 hour, refrigerated.
• In a skillet large enough to hold all of the chicken in 1 layer, heat the remaining 1 tablespoon oil. Saute the chicken just to brown on all sides.
• Preheat the oven to 525 degrees F. Brush the rolled out pizza dough lightly with oil and top the pizza dough with the mozzarella, fontina, plum tomatoes, eggplant, onion, chives, Parmesan, and chicken. Place on the pizza stone and cook for 15 to 20 minutes, or until done.
• In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
• In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball).
• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
• Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
• To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
• Yield: 8 servings

EASY AND SIMPLE BBQ CHICKEN PIZZA

Steps:

• Preheat oven to 450, or use pizza crust package instructions.
• Toss cooked, shedded chicken in BBQ sauce to coat.
• Set aside.
• Place thin layer of BBQ sauce over pizza crust.
• Sprinkle garlic salt over top of BBQ sauce.
• Spread tomatoes out evenly over top of pizza.
• Sprinkle onions over top of tomatoes.
• Spread chicken out evenly.
• Top with cheese.
• Bake 10-15 minutes, or until cheese completely melted.
• Serve hot.

BARBEQUE CHICKEN PIZZA

Steps:

• Preheat oven to 375 degrees F.
• Combine chicken and honey barbeque sauce. Let stand for 15 minutes. Place crescent roll triangles, points toward the center, on a round pizza pan or baking stone to form a circle. Press perforated edges together. Spread chicken mixture over crust. Spread Barbeque Sauce Rice evenly over chicken. Sprinkle cheese over rice and top with green onions. Bake for 13 to 15 minutes or until cheese melts.
• Combine all ingredients in a 2-quart saucepan. Stir once to blend. Bring to a simmer, cover, and cook over medium heat until liquids are absorbed, about 15 minutes. Spread onto crescent rolls as directed.

BBQ CHICKEN PIZZA WITH SPICY SLAW

Steps:

• For the dough: Sprinkle the yeast over 1 1/2 cups warm (not lukewarm) water in a bowl. Let stand for a few minutes.
• In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Next, pour in the yeast/water mixture, add the pressed garlic and mix until just combined and the dough comes together in a sticky mass. Divide the dough into 2 balls and put each one in a separate ziptop bag. Set the dough aside for 1 to 2 hours, or store in the fridge until you need it.
• For the chicken: Heat the olive oil in a heavy pot over medium-high heat. Season the chicken with salt and pepper and sear it on both sides until the skin is golden brown. Remove the chicken from the pot and pour off all but 1 tablespoon of the grease.
• Add the onions and cook until softened, 2 to 3 minutes. Add the garlic and cook for another minute. Pour in the barbecue sauce and return the chicken to the pot. Cover and cook over medium-low heat until the chicken is falling off the bone, 45 to 50 minutes. Remove the chicken from the pot and set aside until cool enough to handle.
• When cool, use 2 forks to shred the meat from the bones, discarding the skin and bones. Skim off the excess fat from the top of the sauce and reserve.
• For the slaw: While the chicken is cooking, combine the shredded cabbage and sliced jalapeno in a bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the dressing over the cabbage mixture and toss to combine. Cover and refrigerate.
• For the pizza: When you are ready to make the pizza, preheat the oven to 475 degrees F. Oil a baking sheet or pizza pan with olive oil.
• Grab one of the balls of pizza dough (the recipe makes 2 crusts, so you can refrigerate or freeze the other ball of dough for another recipe) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you'd like, but sometimes it's just as easy to throw it around and pull and stretch until it feels right.
• When the crust is nice and thin, lay it on the oiled baking sheet. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on top. Spread the reserved barbecue sauce and onion mixture over the crust, then cover with the mozzarella slices followed by the shredded chicken. Bake on the bottom rack until the crust is golden brown and the toppings are bubbly, 12 to 15 minutes.
• Stir the cilantro into the slaw. Top the pizza with the slaw, cut into pieces and serve.

SPICY CHICKEN PIZZA RECIPE BY TASTY

Steps:

• Preheat oven to 450ºF (230ºC).
• In a small bowl, whisk together pizza sauce with Frank's Red Hot Original. Set aside.
• Drizzle a 12-inch (30 ½ cm) cast iron skillet with olive oil. Use your hand or a paper towel to evenly coat the pan with oil. Sprinkle pan with cornmeal.
• Press pizza dough into the pan so that it covers the whole surface evenly.
• Spread spicy pizza sauce on the dough. Top with mozzarella, chicken, and bacon. Scatter spinach, cherry tomatoes, and red onion on top.
• Bake pizza for 14-16 minutes until edges are browned and crisp.
• Remove from oven and let cool for 5 minutes, then drizzle with Frank's Red Hot Original and ranch dressing. Slice and serve.
• Enjoy!

CAJUN BBQ CHICKEN PIZZA

Steps:

• Put onions, tomato sauce, tomatoes, brown sugar, garlic, ginger, and all the seasonings into food processor; puree for about 15 seconds until smooth.
• Pour sauce into pan and cook for 30 minutes on medium heat.
• Spread half of the sauce on the crust then lay zucchini slices and chicken. Sprinkle sausage and bell peppers on top and then spoon on more sauce and cover with cheese.
• Bake about 15 minutes at 350°F.

BBQ CHICKEN PIZZAS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the whole wheat flour, oil, honey, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. On a lightly floured surface, divide dough into four portions. Roll each into a 10-in. circle; build up edges slightly. Cover and let rest for 10 minutes., Meanwhile, in a large skillet, saute chicken and onion in 1 tablespoon oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in barbecue sauce; heat through. Remove from the heat and set aside., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Brush both sides of dough with remaining oil. Grill dough, covered, over medium heat for 1-2 minutes or until the crust is lightly browned. Remove from the grill. , Layer the grilled side of each pizza with the chicken mixture, cheeses and pepper rings. Return pizzas to grill. , Cover and cook for 4-5 minutes or until crust is lightly browned and cheese is melted, rotating pizzas halfway through cooking to ensure an evenly browned crust. Sprinkle with basil if desired.