
Barbecued Chicken Pizzas with Smoked Gouda and Chives

by:




When Is It Done? Most chefs today cook the breast meat to 160°F and the thigh meat to 170°F for juicier results. Keep in mind that the internal temperature will rise 5 to 10 degrees during resting. Whatever temperature you choose is entirely up to you. Check the thigh meat by inserting the probe of a thermometer in the thickest part [but not touching the bone]. If you dont have a thermometer, insert a thin knife between the thigh and drumstick. The juices should run clear and the meat should no longer be pink at the bone.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
4 boneless, skinless chicken breast halves (5-6 ounces each)
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
2 cups grated smoked Gouda cheese
1/4 cup finely chopped fresh chives
DOUGH:
1 envelope active dry yeast
1/2 teaspoon granulated sugar
2 1/2 cups all-purpose flour, plus more for rolling dough
Extra virgin olive oil
1 teaspoon kosher salt
SAUCE:
2 tablespoons unsalted butter
1/4 cup finely chopped yellow onion
1 teaspoons minced garlic
3/4 cup ketchup
1/4 cup dry red wine
1/4 cup Dijon mustard
1 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon prepared chili powder
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 886
- Total Fat: 34.6 g
- Saturated Fat: 19.7 g
- Trans Fat: 0.3 g
- Cholesterol: 203.1 mg
- Sodium: 2179.2 mg
- Total Carbs: 78 g
- Dietary Fiber: 3.7 g
- Sugars: 14.1 g
- Protein: 62 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012