Nothing beats the feeling of doing something
yourself. Whether it be changing your oil, cutting your own hair, doing your
own taxes or feeding your family, we have said this time and time again doing something
for yourself feels amazing. Today we hope to help you capture that same feeling
by making your own pizza instead of ordering from the local delivery spot. Now
you don’t need to use only our ingredients as your toppings, we just told you
what we used for the night. Take this recipe, master it and make it your own.
We love to hear when people take recipes and turn them into family nights or a
romantic night with someone special.
Enjoy!
(click Read More for the entire recipe.)
Ingredients:
1
tsp extra-virgin olive oil, plus more for brushing
½
pound prepared pizza dough, at room temperature
1/3
cup plus 2 tablespoons dark barbecue sauce
1
8-ounce skinless, boneless chicken breast
Kosher
salt and freshly ground pepper
2/3
cup grated smoked gouda cheese (about 3 oz)
2/3
cup grated part-skim mozzarella cheese (about 3 oz)
½
small red onion, thinly sliced
Fresh
cilantro, for topping
Directions
Brush a large bowl with olive oil.
Shape the pizza dough into a ball, add
it to the bowl and turn to coat with the oil.
Cover tightly with plastic wrap and set
aside in a warm place, 30 to 40 minutes.
Position racks in the upper third and
middle of the oven.
Place a pizza stone or inverted baking
sheet on the top rack and preheat the oven to 425 degrees F for at least 30
minutes.
Meanwhile, lay out a sheet of parchment
paper and brush with olive oil.
Transfer the ball of dough to the
parchment and roll it out into a 10-inch round, stretching it with your hands
as needed.
Lightly brush the dough with olive oil,
cover with another piece of parchment and set aside to let rise slightly, about
30 minutes.
While the dough rises, mix 2 TBS
barbecue sauce and 1tsp olive oil in a small bowl.
Put the chicken in a baking dish,
season with salt and pepper and brush with the barbecue sauce mixture.
Bake on the middle oven rack until
cooked through, about 20 minutes. Let cool, then cut into 1/2-inch cubes.
Uncover the dough and spread with the
remaining 1/3 cup barbecue sauce, leaving a 3/4-inch border.
Top with the chicken, gouda, mozzarella
and red onion.
Slide the pizza (on the parchment) onto
a pizza peel or another inverted baking sheet, then slide onto the hot stone or
baking sheet; bake until the cheese melts and the crust is golden, 20 to 25
minutes.
After removing, sprinkle with cilantro
and slice into pieces.
Enjoy
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