Thursday, September 20, 2012

Chicken Kabob Pizza

Husband and I are a match made in pizza heaven. In high school he made his own dough and sauce from scratch and sold it to his classmates. During college, I spent summers working at the super-delicious Gourmet Pizza Shoppe. So home-made pizza is a dinner time favorite around here. If you have a baking stone it cooks the crust perfectly evenly, its awesome, I highly recommend them.

Last night we put together one of my favorites, the chicken kabob pizza. It's like BBQ chicken and a luau had a baby made of pizza. That makes sense, right?


Chicken Kabob Pizza

1 batch of pizza dough
drizzle of olive oil
sprinkle of corn meal
1/2 cup-ish BBQ sauce, I use Sweet Baby Ray's
1 cup-ish Grilled chicken
half a green bell pepper, sliced thin
2/3 can of pineapple chunks
two thin sliced rings of red onion
1/3 of a tomato, sliced thin
bacon bits, to your hearts content
1 cup to 3 cups mozzarella cheese, depending on your cheesiness tolerance.

1. Preheat oven to 425, with the baking stone inside if you have one. Once hot, remove the stone from the oven, or prepare the cold cookie sheet. drizzle with olive oil and spread the oil evenly across the surface, sprinkle the surface evenly with a dusting of cornmeal. No need to go crazy with the cornmeal, you want just enough to help the pizza keep from sticking so that it will slide off easily later.

2. Stretch the dough to desired size and thickness and lay out on the baking surface. Spread the BBQ sauce evenly across the dough, top with remaining toppings. I recommend putting the cheese on last, because it holds the toppings on, and you have a lot going on here that could easily fall off if unconstrained.

3. Put the pizza in the oven, bake for 10 min, turn the pizza 180 degrees, bake for an additional 8-10 minutes, until the crust is done on the underside. I usually take a long knife or spatula to life up the edge of the pizza and check underneath.

1 comment:

  1. Yay! A recipe I can use on my super awesome pizza stone!