This is a perfect way to use up the last bit of those leftovers from the night before, so if you have grilled or barbecued chicken, turkey, or other meats, use them instead.
Barbecued Chicken Pizza with tomato Salsa
- Barbecue Sauce
- 2 tsp butter
- ¾ cup chopped onion
- 2 tsp minced garlic
- ½ cup tomato paste
- ¼ cup brewed coffee
- 1 canned chipotle pepper, packed in adobo
- 3 tbsp apple cider vinegar
- 3 tbsp apple cider
- 3 tbsp brown sugar
- 1½ tbsp Worcestershire sauce
- 14 oz chicken breasts, boneless, trimmed
- One 16-inch pizza crust (store bought or make your own)
- 1 cup thinly sliced Monterey Jack cheese
- 1 cup tomato salsa
Preheat a gas grill to medium-high; leave one burner off. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed on one side of the grill. Clean the cooking grate.
To prepare the barbecue sauce: Heat the butter in a saucepan over low heat. Add the onion and garlic and sauté, stirring frequently, until they are translucent, about 5 minutes. Add the tomato paste, coffee, chipotle, apple cider vinegar, apple cider, sugar, and Worcestershire sauce. Simmer the sauce over low heat until it has thickened slightly, about 15 minutes.
Grill the chicken over direct heat until marked on all sides, about 1 minute per side. Finish cooking the chicken over indirect heat, covered, turning as necessary and brushing with the barbecue sauce, until cooked through and the juices run clear, 10–12 minutes. When the chicken is cool enough to handle, slice it thinly. (You also may barbecue the chicken up to 2 days in advance. Keep it wrapped and refrigerated until you are ready to make the pizzas.)
Preheat the oven to 450°F. Prepare a baking sheet by scattering it with cornmeal. Shape the pizza dough into a 16-inch round. Transfer the dough round to the cornmeal-scattered baking sheet. Arrange the cheese around the outer edge of the disk. Arrange the sliced chicken on top of the cheese. Place salsa in the middle of the pizza.
Bake the pizza in the oven until the crust is golden brown and crisp, 12–14 minutes. Let the pizza rest for 5 minutes before cutting and serving.
Makes 8 slices. Nutrition Analysis per slice: 480 calories, 21g protein, 67g carbohydrate, 14g fat, 800mg sodium, 35mg cholesterol, 4g dietary fiber.
About the Author
This and other recipes can be found in The Culinary Institute of America’s Vegetables Cookbook, available for purchase at bookstores nationwide and online.