Tag Archives: Cook’s Country Magazine

Say Aaah!

19 May

I know what you’re thinking:  “What’s so special about BBQ chicken pizza?”  Well, this particular recipe has so many different but complimentary flavors going on, it’s pretty easy to get excited about it.  Plus, the freshness of the cilantro/sour cream/lime juice sauce make it especially summery, which is perfect during this time of year.  I love associating the food that I’m eating with the time of year (pork chops with spiced apples = fall, soups/stews = winter, corn-on-the-cob (oooo can’t wait!) = summer).  As usual, if you decide to try this recipe out, let me know how it turns out!  Unless you hate it, then keep your comments to yourself.  No one likes a hater.

First, some of Mondoo’s notes about the recipe, because you know I love to give my opinion on things, warranted or not:

Recipe Notes:

– A tip that I read somewhere about rising dough:  Take some olive oil and dab some onto a paper towel and rub onto the inside of a large mixing bowl.  Then place the dough inside to rise.  The olive oil prevents the dough from sticking to the bowl while it’s rising.

–  The recipe suggests using store bought pizza dough from the refrigerated section.  Some pizza places will let you buy raw dough, so consider that, too.  We prefer to make our own dough.  Here’s the recipe that we use for many of our pizza creations:  Mitch’s Basic Pizza Dough (makes enough dough for two pizzas).

–  The recipe also suggests using a ready-to-go rotisserie chicken from the grocery store.  We did that this time.  It makes the whole dinner process super easy but it’s not necessary.  You could easily grill up some chicken breasts and use them instead.  We’ve done that before.

– The recipe further suggests that you bake this pizza in the oven.  You can also bake it on the grill.  Gives it a nice “brick oven fired” feeling.  Plus, Mr. Mondoo loves to fire up the grill for whatever reason, even a pizza.

– You can use your favorite BBQ sauce for this recipe but we like to make our own (how pretentious, right?)  Here’s the recipe for the basic pantry BBQ sauce that we use specifically for this pizza:

Pantry Barbecue Sauce (makes about 2 cups)

1 ½ cups ketchup

½ cup molasses

2 tablespoons cider vinegar

1 ½ teaspoons hot sauce

½ teaspoon liquid smoke

Salt and pepper

Whisk all of the ingredients together in a bowl, season with salt and pepper to taste, and serve.  The sauce can be refrigerated in an airtight container for up to four days.

(Source: Best Grilling Recipes)

Now, the actual pizza recipe:

BBQ Chicken Pizza Recipe (apparently it serves 4 but in our case, it served a nine-month pregnant woman and her big husband a total of 8 pieces)


1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)

½ cup barbecue sauce

¼ cup finely chopped cilantro

½ red onion, sliced thin

5 tablespoons extra-virgin olive oil

Salt and pepper

1 (1 pound) ball pizza dough

1 cup shredded Mexican cheese blend

½ cup sour cream

2 tablespoons lime juice


1)  Adjust oven rack to upper-middle position and heat oven to 500 degrees.  Combine chicken, barbecue sauce, and 2 tablespoons cilantro in a medium bowl.  Toss onion, 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper in small bowl.

2)  Brush additional 2 tablespoons oil all over rimmed baking sheet.  On lightly floured surface, roll dough into 16-by-9 oval (about ¼ inch thick) and transfer to prepared baking sheet.  Brush dough with remaining oil and bake until dough begins to brown and bubble, about 6 minutes.

3)  Scatter chicken mixture over dough and top with onion mixture.  Bake until onions begin to brown, about 10 minutes.  Sprinkle cheese over pizza and bake until melted, about 5 minutes.  Transfer to cutting board.  Whisk sour cream, lime juice, and remaining cilantro in small bowl, then drizzle over pizza.  Slice and serve, passing sauce at table.

(Source:  Cook’s Country Magazine June/July 2009)