BBQ Chicken Pizza doesn't really have a pizza vibe, but there's something about it that makes it worth choosing sometimes. To me, it's more like a wonderful sandwich. I love making them myself, because I have a favorite BBQ sauce. And when you use from-scratch Buttermilk chicken, and grated zucchini, you've got all of your bases covered to call this a meal.
~Makes 8 Personal Pizza's!~
Ingredients:
- 1 recipe pizza dough.
- A 39 ounce bottle Kraft Hickory Smoke Slow-Simmered BBQ Sauce.
- 8 small zucchini's or 4 large zucchini's.
- 4 small or 2 large red onions.
- 2 pounds chicken tenderloins.
- 1 quart Buttermilk.
- 2 pounds of mozzarella cheese.
- 1 stick of salted butter.
- 1/2 cup vegetable oil, for frying chicken.
- Optional Garnish: 4 tsp dried paprika (1/2 tsp per pizza).
Directions:
- Make the Pizza dough, as per the separate pizza dough recipe.
- In a large storage bowl with lid, combine chicken tenderloins and Buttermilk. Marinate in the fridge for 8 - 24 hours.
- In a 6 quart ceramic cast iron Dutch oven, heat vegetable oil on medium-high until just before it slow boils (about 10 minutes).
- Rinse the buttermilk off the tenderloins and fry all of them (without over-crowding the pan) for about 3 minutes on each side. It's okay if they're not thoroughly done, because they will continue baking in the oven. It's okay if they're a little over-cooked (after baking), because the buttermilk marinade makes them extra tender.
- Cut the chicken into bite-sized pieces.
- Grate the zucchini, and squeeze out the excess liquid with your hands.
- Grate the mozzarella.
- Dice the red onions.
- In a large bowl, combine cooked chicken, shredded zucchini, diced onions, shredded mozzarella, and 3 cups of BBQ sauce.
- Pile 2 cups of filling onto each prepared pizza and spread it out evenly.
- Bake at 350 degrees Fahrenheit for 20 minutes.
- Top with garnish and transfer to a wire rack to cool for 5 minutes.
Refer to the pizza dough recipe for meal planning tips.
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