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Here's a good use for leftover barbecued chicken (if there is such a thing). I haven't tried this one yet, but it has some interesting ideas that can be adapted to your own personal pizza recipe.
BARBECUED CHICKEN PIZZA WITH HAM AND GREEN ONIONS
Makes one 12-inch thick-crust pizza. Make no mistake about it. This is a hearty meal, with its grilled or broiled barbecued chicken topping that makes an additional statement with diced ham, green onion and grated Swiss cheese.
This recipe makes one 12-inch, thick-crust pizza. It is perfect for the friends who are gathering around the TV to watch their favorite Sunday sport and is especially suited to that Sunday Football Event of the season.
Dough:
2 1/4 to 2 1/2 cups all-purpose flour
1 envelope FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
3/4 cup water
2 tablespoons olive oil
Cornmeal
Topping:
1/2 cup barbecue sauce
Barbecued Chicken (recipe follows)
1 1/2 cups diced ham
2 tablespoons chopped green onion
1 cup grated Swiss cheese
In a large bowl, combine 3 / 4 cup flour, undissolved yeast, and salt.
Heat water and olive oil until very warm (120?-130?F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes.
Cover; let rest 10 minutes.
Shape dough into a ball; roll to a 13-inch circle. Place on 12-inch pizza pan that has been brushed with olive oil and sprinkled with cornmeal. Form a standing rim by pinching the edge of the dough. Let dough rest 10 minutes; prick with fork randomly.
Par bake at 400?F for 10 minutes. Spread barbecue sauce over dough. Top with meats, onion, and cheese.
Bake at 450?F for 10-12 minutes or until crust is golden.
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BARBECUED CHICKEN
Season 2 boneless chicken breasts with 1 teaspoon salt and 1 / 2 teaspoon ground black pepper. Marinate in 1 cup barbecue sauce for 1 hour. Drain chicken; discard marinade. Grill or broil chicken, turning and basting with additional sauce, about 15 minutes or until chicken is tender and no longer pink in center. Slice.
From: Fleischmann Yeast, http://www.breadworld.com/recipes/recipedetail.asp?id=607
Here's a good use for leftover barbecued chicken (if there is such a thing). I haven't tried this one yet, but it has some interesting ideas that can be adapted to your own personal pizza recipe.
BARBECUED CHICKEN PIZZA WITH HAM AND GREEN ONIONS
Makes one 12-inch thick-crust pizza. Make no mistake about it. This is a hearty meal, with its grilled or broiled barbecued chicken topping that makes an additional statement with diced ham, green onion and grated Swiss cheese.
This recipe makes one 12-inch, thick-crust pizza. It is perfect for the friends who are gathering around the TV to watch their favorite Sunday sport and is especially suited to that Sunday Football Event of the season.
Dough:
2 1/4 to 2 1/2 cups all-purpose flour
1 envelope FLEISCHMANN'S RapidRise Yeast
1 teaspoon salt
3/4 cup water
2 tablespoons olive oil
Cornmeal
Topping:
1/2 cup barbecue sauce
Barbecued Chicken (recipe follows)
1 1/2 cups diced ham
2 tablespoons chopped green onion
1 cup grated Swiss cheese
In a large bowl, combine 3 / 4 cup flour, undissolved yeast, and salt.
Heat water and olive oil until very warm (120?-130?F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes.
Cover; let rest 10 minutes.
Shape dough into a ball; roll to a 13-inch circle. Place on 12-inch pizza pan that has been brushed with olive oil and sprinkled with cornmeal. Form a standing rim by pinching the edge of the dough. Let dough rest 10 minutes; prick with fork randomly.
Par bake at 400?F for 10 minutes. Spread barbecue sauce over dough. Top with meats, onion, and cheese.
Bake at 450?F for 10-12 minutes or until crust is golden.
-------------
BARBECUED CHICKEN
Season 2 boneless chicken breasts with 1 teaspoon salt and 1 / 2 teaspoon ground black pepper. Marinate in 1 cup barbecue sauce for 1 hour. Drain chicken; discard marinade. Grill or broil chicken, turning and basting with additional sauce, about 15 minutes or until chicken is tender and no longer pink in center. Slice.
From: Fleischmann Yeast, http://www.breadworld.com/recipes/recipedetail.asp?id=607