We tried this last night and it was so good. We had the leftovers today for lunch and it was still just as good. I found the recipe here. Her picture of her pizza will make you want to make it even more. I didn't read the recipe all the way through before I started on my chicken so I did it incorrectly. I boiled my chicken, shredded it, and then put it in the 2/3 cup of barbeque sauce for several hours. That worked just fine, too, so I guess you can decide which one works best for you.
1 pizza crust (try the recipe below if you need one)
2-3 boneless skinless chicken breasts
1 1/3 cups barbeque sauce, divided
6 ounces Provolone cheese, grated
6 ounces Gouda cheese, grated
1/4 red onion, thinly sliced
1/4 cup chopped fresh cilantro
In large Ziploc bag, combine chicken and 2/3 cup BBQ sauce then marinade in fridge 4 hours or overnight. To cook, place chicken and marinade in small baking dish and bake for 30 minutes at 325 degrees. Let chicken cool then slice into thin pieces. (Or do as I did above.)
Sprinkle half of the grated cheeses over crust. Spoon 2/3 cup BBQ sauce over cheese; cover with chicken and onion. Sprinkle on remaining cheese. Bake for 10-12 minutes at 450 degrees. Sprinkle with cilantro and serve. Makes 1 12-14 inch pizza.
Showing posts with label pizza. Show all posts
Showing posts with label pizza. Show all posts
4.24.2010
{pizza crust}
This is the pizza crust my mom used to make our homemade pizza with and I love it. And it is so easy to make. This recipe makes about one large pizza (12-14 inch round).
1 pkg. yeast
1 tsp. sugar
1 c. warm water
2 1/2 c. flour
1 tsp. salt
2 tsp. oil
Mix sugar and warm water together and then stir in the yeast. Set aside. Put flour and salt in large mixing boxl. Add oil and yeast mixture. Mix until combined (I usually just mix it with my hands). Knead for about 5 minutes. Add more flour if it is too sticky. No need to let it rise. Put on pizza pan or cookie sheet and push out to edges either using hands or rolling pin. Form an edge on the crust using your hands. Put on sauce, meats, and cheeses. Generally it is done after about 10-12 minutes in a 450 degree oven.
1 pkg. yeast
1 tsp. sugar
1 c. warm water
2 1/2 c. flour
1 tsp. salt
2 tsp. oil
Mix sugar and warm water together and then stir in the yeast. Set aside. Put flour and salt in large mixing boxl. Add oil and yeast mixture. Mix until combined (I usually just mix it with my hands). Knead for about 5 minutes. Add more flour if it is too sticky. No need to let it rise. Put on pizza pan or cookie sheet and push out to edges either using hands or rolling pin. Form an edge on the crust using your hands. Put on sauce, meats, and cheeses. Generally it is done after about 10-12 minutes in a 450 degree oven.
2.08.2010
{stuffed pizza rolls}
I have been trying new recipes much more often than I used to and I'm so glad I have. We've found some great ones and some that probably won't stick around, but I've learned a lot and continue to learn. I found this one on this recipe blog. It is a really good recipe blog that I would suggest going to for new recipes. This would make a great appetizer, but I decided to add a salad to it and make it a meal. We absolutely loved this recipe! One pan was plenty for us and was very filling.
Preheat oven to heat specified on pizza dough package. Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares. Place cheese and desired toppings on each square. (Don't put the marinara sauce on the dough- it's for dipping after) You can decide how much, but you just need to be able to enclose the toppings in the dough so keep that in mind.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish). Brush the tops of the dough balls with olive oil or melted butter and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese. Cook them in the oven for about 15-20 minutes or until golden brown on top, but check them after 10 minutes since doughs are all different. Serve warm with warmed marinara sauce on the side for dipping.
*Just a note: if you are using anything "juicy", be careful to get as much juice drained from it as possible. If any of my pineapple was too juicy it would leak out as I pinched the dough together and make it pretty impossible to seal the dough shut and made a big mess of it. That only happened on 3 of them and then I realized what was happening.
photo from ourbestbites.com
1 roll refrigerated pizza dough (or make your own pizza dough)
marinara/pizza sauce (we just used spaghetti sauce or there is a recipe on this same blog here)
2 T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese pizza toppings of your choice (we used canadian bacon and pineapple)
Preheat oven to heat specified on pizza dough package. Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares. Place cheese and desired toppings on each square. (Don't put the marinara sauce on the dough- it's for dipping after) You can decide how much, but you just need to be able to enclose the toppings in the dough so keep that in mind.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish). Brush the tops of the dough balls with olive oil or melted butter and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese. Cook them in the oven for about 15-20 minutes or until golden brown on top, but check them after 10 minutes since doughs are all different. Serve warm with warmed marinara sauce on the side for dipping.
*Just a note: if you are using anything "juicy", be careful to get as much juice drained from it as possible. If any of my pineapple was too juicy it would leak out as I pinched the dough together and make it pretty impossible to seal the dough shut and made a big mess of it. That only happened on 3 of them and then I realized what was happening.
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