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Barbecued Chicken Pizzas with Smoked Gouda and Chives

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by: Maria Bella






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 don’t 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

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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

Nutrition Facts
Barbecued Chicken Pizzas with Smoked Gouda and Chives

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
VIEW DETAILED NUTRITION

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preparation

3313088c5a0809cfc0b322f33bdde9c7213541d5.jpg 1.  To prepare the dough: In a medium bowl, combine the yeast and sugar with 3/4 cup warm water [105°F to 115°F]. Stir once and let stand until foamy, 5 to 10 minutes. Add 2 1/2 cups of the flour, 3 tablespoons of olive oil, and the salt. Stir until the dough holds together. Transfer to a lightly floured work surface and knead until smooth, 4 to 6 minutes. Shape into a ball and place in a lightly oiled bowl. Turn the ball to cover the surface with oil. Cover the bowl with a kitchen towel and set aside in a warm place until the dough doubles in size, 1 to 1 1/2 hours.

2.  Punch down the dough in the bowl. Transfer to a lightly floured surface and cut into 4 equal pieces. Cut parchment paper into 9-inch squares and lightly oil each sheet of paper on one side. Roll or press the dough flat on the oiled side of the paper into circles about 8 inches in diameter, leaving the dough a little thicker at the edge than in the middle. Then lightly oil the top side of the dough.

3.  To make the sauce: In a medium saucepan over medium-high heat, melt the butter. Add the onion and cook until soft, about 5 minutes, stirring occasionally. Add the garlic and cook until light brown, about 1 minute, stirring occasionally. Add the remaining sauce ingredients. Whisk to combine. Bring the sauce to a boil, then lower heat to a simmer. Cook for 5 to 10 minutes. Pour about half the sauce into a small bowl, reserving the other half in the saucepan.

4.  Lightly brush or spray the chicken on both sides with oil and season with salt and pepper to taste. Lightly coat the chicken on both sides with the sauce in the small bowl. Grill the chicken over Direct Medium heat until the meat is firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once. Finely chop or shred the chicken and moisten with some reserved sauce in the saucepan [you may not need all of it].

5.  Lay the dough on the grate, with the paper side facing up. Grab one corner of the paper with tongs and peel it off. Grill over Direct Medium heat until they are marked on the underside, 2 to 3 minutes, rotating the crusts occasionally for even cooking. Don’t worry if the crusts bubble; they will deflate when turned over. Transfer the crusts from the cooking grate to the back of a baking sheet, with the grilled sides facing up.

6.  Sprinkle 1/2 cup of the cheese over each pizza, leaving a 1/2-inch border around the edges. Arrange the chicken and chives over the cheese. Transfer the pizzas from the baking sheets to the cooking grate. Grill until the crusts are crisp and the cheese is melted, 4 to 5 minutes, rotating the pizzas occasionally for even cooking. Transfer to a cutting board. Cut into wedges. Serve warm.

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