Artisan Pizzas from Ruthie Gwen

BBQ Chicken Pizza

Homemade Pizza Crust: (approximately 30 min. total time)

1 package active dry yeast (0.25 oz.)

1 tsp. sugar

1 cup hot water (not boiling)

2-1/2 c. flour

1 Tbsp. olive oil

1 tsp. salt

Preheat oven to 425 degrees.

In a medium bowl, combine the yeast, sugar, and water. Mix gently to dissolve, but then let stand until creamy (about 10 min.). Stir in the flour, salt, and oil. Mix until smooth. Cover the bowl with a towel and let stand 5 min to rise.

Set the dough on a well-floured surface. Turn, pat, roll on the floured surface. Stretch into round shape on a lightly greased baking sheet. You may choose to sprinkle corn meal onto the greased baking sheet if desired. Bake for about 10-15 min, or just until barely golden. Remove from the oven. Add toppings and bake again.

Caprese Toppings:

2 Tbsp. pesto

1 Tbsp. minced garlic

shredded parmesan cheese

Heirloom tomatoes or Roma tomatoes, sliced

fresh basil, roughly chopped

fresh mozzarella

shredded mozzarella

salt & pepper to taste

Preheat the oven to 425 degrees.

In a small bowl, combine the pesto and minced garlic. Mix. Spread the mixture evenly over the prepared pizza crust.

Add an even, thin layer of shredded parmesan cheese. Next, lay out slices of tomato. Add an even sprinkling of chopped basil, then strategicaly place pieces of fresh mozzarella.

Add a thin sprinkling of shredded mozzarella, and a little salt and pepper.

Bake on the center rack for approximately 15 minutes, or just until the top is barely golden, at 425 degrees.

BBQ Chicken Toppings:

3 boneless/skinless chicken thighs, cooked and diced

BBQ sauce of your choice

1 can refried beans

1 Tbsp. minced garlic

liquid smoke

1/4 c. onion, chopped

1/2 c. fresh mushrooms, roughly chopped

shredded mozzarella cheese

salt & pepper to taste

dried parsley

Preheat the oven to 425 degrees.

Thoroughly cook the chicken thighs. Cool and dice into small pieces. Place them in a small mixing bowl and add BBQ sauce, mix well. Use just enough sauce so that the chicken is lightly and evenly coated. Set aside.

Place the refried beans in a small mixing bowl. Add the minced garlic and several splashes of liquid smoke. Mix well. Add more liquid smoke if desired (to taste).

Spread a layer of the refried beans onto prepared crust. Distribute the chopped onion, mushroom, and BBQ chicken. Add a hefty layer of shredded mozzarella to the top. Lightly season the top with salt, pepper, and dried parsley.

Bake for approximately 15 minutes, or just until golden brown, on the center rack at 425 degrees.

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