Barbecued Chicken Pizzas

Barbecued Chicken Pizzas

Barbecued Chicken Pizzas

BBQ-Chicken-Pizza-one-slice

Barbecued Chicken Pizzas

Prep Time 25 mins
grill time 2 mins
Course Pizza
Servings 8

Equipment

  • Weber Gourmet BBQ System Cooking Grate
  • Weber Gourmet BBQ System Pizza Stone
  • pizza peel (optional)

Ingredients
  

souce

  • 1/2 cup cup ketchup
  • 2 tablespoons packed light brown sugar
  • 1 canned chipotle chile pepper in adobo sauce,seeded and minced
  • 1 tablespoon adobo sauce from the can
  • 2 teaspoons prepared chili powder
  • 3/4 teaspoon garlic powder

Crust and Toppings

  • 2 tablespoons extra-virgin olive oil
  • 1 large red onion, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 1 small green bell pepper, thinly sliced
  • 1/2 xteaspoon ground cumin
  • 1/2 xteaspoon kosher salt
  • 2 xballs (each about 1 pound) premade pizza dough
  • All-purpose flour
  • 2-1/2 cups cooked, shredded chicken
  • 2 cups grated pepper jack cheese (8 ounces)

Instructions
 

  • Combine the sauce ingredients.
  • Prepare the grill for direct cooking over medium-high heat (375° to 400°F) using the Weber GourmetBarbecuedChicken PizzasBBQ System Cooking Grate. Set the Weber Gourmet BBQ System Pizza Stone in the grate opening andpreheat for 10 minutes.
  • In a large nonstick skillet over medium-high heat, warm the oil. Add the onion and cook until lightlybrowned and softened, 8 to 9 minutes, stirring occasionally. Stir in the bell peppers and cumin andcook until the peppers are crisp tender, about 3 minutes more. Remove from the heat and season withthe salt.
  • Cover one ball of pizza dough with a kitchen towel. On a lightly floured surface roll the other ball intoa 12-inch-diameter circle. Generously dust a pizza peel (or rimless baking sheet) with flour, and thentransfer the dough to the peel.
  • Spread the dough with half of the sauce, leaving a 3/4-inch border around the edge. Top with half ofthe onion-bell pepper mixture, half of the chicken, and half of the cheese.
  • Carefully slide the pizza onto the pizza stone, close thelid, and cook over strong, direct, medium-high heat untilthe crust is browned on the bottom and the cheese ismelted, 9 to 11 minutes, rotating the pizza once. Transferto a cutting board and let stand for 3 to 5 minutesbefore cutting into wedges. Make another pizza with theremaining dough ball, toppings, and cheese.

Notes

Leftover chicken makes a superb topping for a pizza. As a shortcut, use your favorite prepared barbecue sauce.  Whatever you do, this foolproof, easy-to-make pizza will
beat takeout every time.
Keyword aster recipes, Barbecued Chicken Pizzas
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