Thursday, June 13, 2013

Barbecue Chicken Pizza and Family Pizza Recipes

My family has a love for pizza. Honestly we could eat it 1-2 time a week if I prepared it or if we went out to eat at a favorite pizza spot. How about your family? Do you have a love for pizza? I participated in a campaign on behalf of Mom Central Consulting for ACH Food Companies Inc. I received a promotional item as a thank-you for participating.

One of my favorite things about pizza is that there are so many different ways of making them from the bottom crust to the very top of the toppings. Our family prefers almost every possible variety of pizza crust that we have made or tried. We even tried a potato pizza crust at home! You name it, we have tried super thin, extra thin, thin, regular, hand tossed, thin regular, pan, dish, deep dish and whatever other names are out there for crust. We make our own crust and it changes all the time because I'm always trying new recipes. What is your family favorite crust?

When it comes to sauce and toppings, we all have a variety of preferences, too but most of us will try and eat almost any pizza at least once. We like some with little sauce, a lot of sauce, red sauce, garlic sauce, no sauce, white sauce and BBQ sauce. Toppings vary from all cheese to extra cheese or a little bit of everything!

When the teens were tweens, we would have MYOP almost every weekend. What is MYOP? It is our family traditional Make Your Own Pizza night. This was great for when they would have sleep overs or birthday parties because each person could make their pizza pie the shape they wanted, add on as much or as litte sauce as needed and then add as much or as little of the toppings provided. I loved this because everyone would get what they want and it didn't break the bank! Every now and again the older girls still request these nights. 


Here is another new pizza recipe we tried from the Fleischmann's baking website and I have permission to share it with you. Did you know that Fleischmann's yeast is known for quality and reliability and for giving at-home bakers confidence in their from-scratch recipes since 1868 (over 140 years ago!). I love knowing the history behind the brands that I use! We hope you enjoy the recipe as much as we did!

Barbecue Chicken Pizza

Prep Time:
15 minutes

Bake time:
12 to 15 minutes
Number Of Servings:
1 (12-inch) pizza
Ingredients:
Crust:
1-3/4 to 2-1/4 cups all-purpose flour
1 envelope Fleischmann's® Pizza Crust Yeast
1-1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm water (120 to 130°F)*
3 tablespoons extra virgin olive oil

Toppings:
1/2 cup barbecue sauce
1/4 cup chopped red onion
8 ounces (about 2 cups) cooked, cubed chicken***
1 to 2 cups (4 to 8 ounces) shredded cheddar cheese
2 tablespoons chopped fresh cilantro 
Directions:
1-Preheat oven to 425°F.
2-Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.  Add very warm water and oil; mix until well blended, about 1 minute.  
3-Gradually add enough remaining flour to make a soft dough.  Dough should form a ball and will be slightly sticky.  Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.
4-Pat dough with floured hands to fill greased pizza pan or baking sheet.  OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet.  Form a rim by pinching the edge of the dough.
5-Spread barbecue sauce over crust.  Top with onions and chicken.  Evenly sprinkle cheddar cheese over the toppings.
6-Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.  Sprinkle with cilantro before serving.
*If you don't have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking.  Flatten dough and fold it toward you.  Using the heels of your hands, push the dough away with a rolling motion.  Rotate dough a quarter turn and repeat the "fold, push and turn" steps.  Keep kneading dough until it is smooth and elastic.  Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

***Use leftover grilled chicken, purchased precooked chicken strips OR rotisserie chicken.                 

More Pizza Recipes





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