A few days ago, I posted my nonna’s pizza recipe: https://dinnerwithjonny.com/2012/11/12/nonnas-pizza-from-naples/
In that recipe, the pizza dough recipe actually makes enough for two pizzas. So, what do you do with the other pizza dough if you don’t want the same pizza again?
Tonight, it was BBQ Chicken Pizza, and damn if it didn’t taste like the nectar of the Hillbilly gods.
I have read and heard that, by far, pizza is the most popular food in the U.S., and maybe even in the world. I think the reason for this is because of how many variations there are; anything can go on a pizza depending on the whimsy that you feel when you’re making it.
Since you’re using already-made dough, this is simple to make. You can use Trader Joe’s dough or any store bought pre-made dough, or even a Boboli, if you desire. Beyond that, all you need is some chicken, an onion, BBQ sauce, and some cheese. Easy peasy.
Ingredients and Makin’ It
1. Grill the chicken
Let me introduce you to a friend:
Santa Maria BBQ has gotten quite a big name for itself, and the debate about which spice is the “true” spice has raged for a while: Pappy’s or Susie Q’s? I say Susie Q’s. You can only get it on the central coast of California or online (http://www.susieqbrand.com/). When you drive down Broadway on a Saturday, the guys barbecuing have this on the side of the pit.
Every time I get someone this stuff, they say “thanks” and put it on a shelf. Then about 6 months later, inevitably they call me and say something to the effect of “Dude, that seasoning is unreal. I put it on everything now.” It’s made for Tri-Tip, the Santa Maria specialty (another post altogether in the future). But for tonight, it goes on the chicken.
Coat a chicken breast liberally with Susie Q’s, like this:
Grill that guy up until it’s done, about 8 minutes a side or until a thermometer reads 165°. Let it rest and get everything else together.
2. Carmelize the onions
Slice up an onion and put it in a pan with 1 tablespoon of melted butter on medium to medium high heat:
You want these guys to get a dark golden color, so it takes about 10 minutes at least. Stir them up every so often, flip them in the pan, explain Shakespeare’s use of stichomythia to them, whatever. When you’re done, they look like this:
3. Assemble the guy.
Preheat the oven to 450°.
Spread out the dough on a pan and slather some BBQ sauce on it. I am a Bull’s Eye BBQ sauce fan, but any will do.
(Note to my one reader in Ireland: I’m not sure if you can find BBQ sauce in Ireland, but if not, let me know and I will send you some. It’s the least I can do since you introduced me to E.J. Kings and the Sammy Davis in Clifden).
Add some mozzarella (about 8 oz. or so)…
Pabst Blue Ribbon. Good.
Festoon this creation with the carmelized onions…
After the chicken has rested, slice it thinly and top the pizza so that every slice gets some…
I topped it with parsely before I put it in the oven, which is stupid because you need to put it on right when it’s finished so it’s fresh. This is an example of why I’m not a chef. I f*** up sometimes, but that’s ok. I’m human and I’m real. The man’s not going to bring me down.
Normally, you would want cilantro on this when it comes out of the oven. My other half hates cilantro, and this makes me sad, but that’s the reality.
I put more parsely fresh to cover up the other stuff, but it still worked no matter what. If you’ve never had BBQ Chicken pizza with ranch on it, do it. You’ll be an addict and cursing me for years for the added calories.
Drink: Pabst Blue Ribbon, dude. It’s viral.
Here’s the recipe without the rigmarole:
BBQ Chicken Pizza
1 onion, sliced and carmelized
1 boneless chicken breast, grilled and sliced, or 6 oz. cooked chicken however you do it
1/2 small bottle o’ the BBQ sauce that you love
1 portion o’ pizza dough
Heat the oven to 450°. Spread the dough out on a cookie sheet or pizza pan.
Spread the sauce to the edges of the dough. Sprinkle the cheese evenly so all of the sauce is covered and the crusts are clean.
Evenly top with the onions, and then top with the chicken so that every slice gets some.
Let it cook for 25 minutes and then remove. Top with cilantro or parsely. Slice and serve.
Until later, eat, drink, and peace out.
© Jon Marino, 2012