I've noticed over the past year or so that nearly every pizza place, even chains like Domino's, have some sort of chicken pizza on the menu. It's either a barbecue chicken pizza (like what I've created), buffalo style chicken pizza, or Cali chicken & bacon pizza. Any way it's served, chicken pizza is trendy.In an effort to make my version different, I've played with the barbecue sauce. I've created a Memphis style sauce featuring blueberries. I know, I know, blueberries? Yes. These delicate berries simmer together with typical barbecue ingredients like onions, chiles, vinegar, ketchup, and sugar to create a very dark, sticky sauce. Pair this with any grilled or smoked meat and enjoy, or go one step further to create this trendy pizza. Here's how to make it...
Recipe - Serves 4
BBQ Sauce
2 Dried Ancho Chiles
1 1/2C Chicken Stock
Pizza
Fresh Pizza Dough (found in freezer or some deli sections)
2 Breasts Rotisserie Chicken, shredded
7oz. Smoked Mozzarella Cheese, shredded
2oz. Parmesan Cheese, shredded
Optional Toppings: Shredded Cabbage and/or Shredded Carrots (approx. 1C)
Directions
Make the BBQ sauce: In a small sauce pan heat the chicken stock to a simmer. Add the ancho chiles, turn the heat to low, and allow them to steep for 15 minutes or until the chiles are reconstituted. After the chiles have steeped, reserve 1C of the stock and carefully remove the chiles. Cut off the tops of the chiles (discard) and dice. I leave the seeds and ribs in the pepper for heat, if you want to make this mild, remove the seeds and ribs before dicing.
Next, in a large pot, heat the oil over medium-high and add the onion. Saute for 2-3 minutes or until soft. Add the diced chiles and saute for a few more minutes. Then add the reserved stock, vinegar, ketchup, brown sugar, and blueberries. Allow this mixture to simmer over medium-low heat for an hour.
While the sauce is cooking, prepare the toppings, pizza dough, and heat the grill. Shred the chicken, cheeses, and cabbage/carrots, if using. Roll out the dough on a lightly floured surface into a 14in. round. Move the dough to a pizza peel or the back of a large sheet tray. Heat the grill to 450 degrees. If using a pizza stone, preheat this on the grill too. I also used my smoker box to give the pizza even more of a smokey flavor. This is completely optional; follow the instructions on the wood chips/smoker box if using.
After the sauce has reduced and thickened, remove from the heat, and puree with a blender or immersion blender. If using a standard blender, be sure to vent the top often to allow the steam to escape. After the sauce is pureed reserve 1/3C for another use (possibly the leg and wing meat from the chicken? BBQ sandwiches anyone?).
Make the pizza: Top the prepared dough with 1/4C sauce. Toss the chicken in the remaining sauce and add to the pizza. Top with the cheeses (it will be full) and move to the grill/pizza stone. If grilling on the rack, be sure to oil the grill. If using a pizza stone, add some cornmeal to prevent sticking. Grill for 12-15 minutes.
Remove from the grill and allow the pizza to cool for about 5 minutes. Slice into 8 pieces and serve with the shredded cabbage/carrots...and an ice cold beer. Enjoy!
1/2 Yellow Onion, diced
1T Olive Oil
1/2C Balsamic Vinegar
1/2C Ketchup
1/4C Brown Sugar, packed
1 Pint Blueberries
Pizza
Fresh Pizza Dough (found in freezer or some deli sections)
2 Breasts Rotisserie Chicken, shredded
7oz. Smoked Mozzarella Cheese, shredded
2oz. Parmesan Cheese, shredded
Optional Toppings: Shredded Cabbage and/or Shredded Carrots (approx. 1C)
Directions
Make the BBQ sauce: In a small sauce pan heat the chicken stock to a simmer. Add the ancho chiles, turn the heat to low, and allow them to steep for 15 minutes or until the chiles are reconstituted. After the chiles have steeped, reserve 1C of the stock and carefully remove the chiles. Cut off the tops of the chiles (discard) and dice. I leave the seeds and ribs in the pepper for heat, if you want to make this mild, remove the seeds and ribs before dicing.
Next, in a large pot, heat the oil over medium-high and add the onion. Saute for 2-3 minutes or until soft. Add the diced chiles and saute for a few more minutes. Then add the reserved stock, vinegar, ketchup, brown sugar, and blueberries. Allow this mixture to simmer over medium-low heat for an hour.While the sauce is cooking, prepare the toppings, pizza dough, and heat the grill. Shred the chicken, cheeses, and cabbage/carrots, if using. Roll out the dough on a lightly floured surface into a 14in. round. Move the dough to a pizza peel or the back of a large sheet tray. Heat the grill to 450 degrees. If using a pizza stone, preheat this on the grill too. I also used my smoker box to give the pizza even more of a smokey flavor. This is completely optional; follow the instructions on the wood chips/smoker box if using.
After the sauce has reduced and thickened, remove from the heat, and puree with a blender or immersion blender. If using a standard blender, be sure to vent the top often to allow the steam to escape. After the sauce is pureed reserve 1/3C for another use (possibly the leg and wing meat from the chicken? BBQ sandwiches anyone?).Make the pizza: Top the prepared dough with 1/4C sauce. Toss the chicken in the remaining sauce and add to the pizza. Top with the cheeses (it will be full) and move to the grill/pizza stone. If grilling on the rack, be sure to oil the grill. If using a pizza stone, add some cornmeal to prevent sticking. Grill for 12-15 minutes.Remove from the grill and allow the pizza to cool for about 5 minutes. Slice into 8 pieces and serve with the shredded cabbage/carrots...and an ice cold beer. Enjoy!
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