BARBECUE PIZZA SAUCE RECIPES

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BBQ CHICKEN PIZZA RECIPE | ALLRECIPES



BBQ Chicken Pizza Recipe | Allrecipes image

A topping of spicy barbeque sauce, diced chicken, cilantro, peppers, and onion all covered with cheese, and baked to bubbly goodness! This is similar to a recipe I had at a popular pizza place in California. My family LOVES it!

Provided by KIMIRAE

Categories     Main Dishes    Pizza Recipes    Chicken

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 1 - 12 inch pizza

Number Of Ingredients 7

1 (12 inch) pre-baked pizza crust
1 cup spicy barbeque sauce
2 skinless boneless chicken breast halves, cooked and cubed
½ cup chopped fresh cilantro
1 cup sliced pepperoncini peppers
1 cup chopped red onion
2 cups shredded Colby-Monterey Jack cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
  • Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 385 calories, CarbohydrateContent 37.8 g, CholesterolContent 58.3 mg, FatContent 16.1 g, FiberContent 1.7 g, ProteinContent 22.7 g, SaturatedFatContent 9.2 g, SodiumContent 1666 mg, SugarContent 8.7 g

HAWAIIAN PIZZA WITH BARBECUE SAUCE AND BEEF BACON RECIPE ...



Hawaiian Pizza With Barbecue Sauce and Beef Bacon Recipe ... image

This Detroit-style version of Hawaiian Pizza is made with an impossibly fluffy dough and is topped with caramelized pineapple and a tangy, smoky homemade barbecue sauce.

Provided by Michael Carter

Yield Makes one 13x9" pizza

Number Of Ingredients 27

2 tsp. extra-virgin olive oil
½ small sweet onion, thinly sliced
1 15-oz. can tomato sauce
¼ cup apple cider vinegar
¼ cup black pepper sauce (such as Lee Kum Kee or KA-ME)
3 Tbsp. honey
2 Tbsp. robust-flavored (dark) molasses
2 Tbsp. tomato paste
1 Tbsp. mustard powder
1 Tbsp. Worcestershire sauce
1 tsp. liquid smoke
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
½ tsp. garlic powder
½ tsp. smoked paprika
¼ tsp. freshly ground black pepper
¼ tsp. onion powder
1 1" piece ginger, peeled, coarsely chopped
2 Tbsp. vegetable oil, plus more
1 Tbsp. instant yeast
2 tsp. sugar
4½ cups (550 g) bread flour
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt
8 oz. beef bacon, coarsely chopped
2 Tbsp. sugar
1 14-oz. can crushed pineapple
1 lb. low-moisture mozzarella, coarsely grated
? cup pickled jalapeños

Steps:

  • Heat oil in a medium saucepan over medium. Cook onion, stirring occasionally, until softened and golden brown, 10–15 minutes. Stir in tomato sauce, vinegar, black pepper sauce, honey, molasses, tomato paste, mustard powder, Worcestershire sauce, liquid smoke, salt, garlic powder, smoked paprika, ground black pepper, onion powder, and ginger. Increase heat to medium-high and bring sauce to a simmer. Reduce heat to medium-low and simmer gently, stirring occasionally, until thickened, 15–20 minutes.
  • Transfer barbecue sauce to a blender and purée until smooth. Do ahead: Sauce can be made 3 days ahead. Transfer to an airtight container; cover and chill.
  • Generously coat a 13x9" metal baking pan with oil. Whisk together yeast, sugar, and 2 cups plus 2 Tbsp. room-temperature water in the bowl of a stand mixer. Fit bowl onto mixer fitted with dough hook. Add flour and 2 Tbsp. oil and mix on low speed until just combined, about 1 minute. Scrape down sides of bowl and add salt. Mix on low speed, gradually increasing to medium-low, until dough is smooth and has pulled away from sides of bowl, about 5 minutes (dough will be sticky).
  • Transfer dough to prepared baking pan (don’t spread it out; dough will spread as it rises). Cover pan with plastic wrap; let rise in a warm, draft-free spot until dough covers most of pan, about 20 minutes.
  • Preheat oven to 500°. Uncover pan and, using lightly oiled hands, press dough into corners. Let sit, uncovered, until dough has risen slightly, about 20 minutes.
  • Parbake dough until bottom is just beginning to turn golden brown, about 3 minutes.
  • Heat a medium skillet over medium-high. Cook bacon, stirring often, until cooked through and some fat has cooked out, 5–8 minutes. Using a slotted spoon, transfer bacon to a plate.
  • Stir sugar and pineapple with juice into fat in skillet. Reduce heat to medium-low. Cook, stirring occasionally, until pineapple is deeply browned and juice has cooked off, 10–20 minutes, depending on amount of juice.
  • Scatter mozzarella over parbaked dough. Top with bacon and pineapple mixture. Bake until crust is golden brown around edges, 10–15 minutes.
  • Transfer pizza to a cutting board; slice into 8 pieces. Drizzle barbecue sauce over and top with pickled jalapeños.

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