Monday, January 7, 2013

BBQ Chicken Pizza with Fresh Mozzarella and Pickled Jalapeños

So I'm one of those people that can order a pizza and ask for red sauce on the side.  I like heavy sauce (this is why I like DiGiorno if I have frozen pizza).  But it has to be red sauce.This is why I'm constantly perplexed as to why I keep choosing pizzas that aren't red-sauced and shocked when I don't find them to be out of this world.

I think I chose this one because I know D likes BBQ pizza.  So we had this one before our 22 mile run.  It was good enough, but it was heavy on BBQ sauce.  I liked the sauce but D said all he could taste was cumin. On top of that, all the toppings slid off the crust.  So it ended up being BBQ crust with a side of toppings. D made it.

Like I said, it was good enough but not good enough to have again.

BBQ Chicken Pizza with Fresh Mozzarella and Pickled Jalapeños

Yield: Serves 6 (serving size: 1 slice)
Hands-on:20 Minutes
Total:38 Minutes

3 (4-ounce) chicken breast cutlets
Photo by: Photo: Brian Woodcock;
Styling: Mary Clayton Carl
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
2 teaspoons brown sugar
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon ground cumin
Cooking spray
12 ounces refrigerated fresh pizza dough
2 tablespoons yellow cornmeal
1/3 cup no-salt-added ketchup
3 tablespoons prepared yellow mustard
1 tablespoon white vinegar
1/2 cup sliced red onion
1/4 cup pickled jalapeño slices
4 ounces fresh mozzarella cheese, thinly sliced
2 tablespoons coarsely chopped fresh cilantro leaves

1. Place a pizza stone or heavy baking sheet in oven. Preheat oven to 450° (keep pizza stone or baking sheet in oven as it preheats).

2. Sprinkle both sides of chicken evenly with black pepper and salt. Combine brown sugar, paprika, garlic powder, and ground cumin in a small bowl, stirring well to combine. Set aside 2 teaspoons spice mixture, and rub the remaining spice mixture evenly over all sides of chicken. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 3 minutes on each side or until chicken is done. Let chicken stand 10 minutes, and slice thinly against the grain.

3. Roll dough into a 14 x 9-inch rectangle (or a 14-inch circle) on a lightly floured surface; pierce dough with a fork. Lightly coat dough with cooking spray. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone.

4. Bake at 450° for 9 minutes. Combine reserved 2 teaspoons spice mixture, ketchup, mustard, and vinegar in a small saucepan over medium heat. Bring mixture to a simmer, and cook 3 minutes or until slightly thick, stirring occasionally. Remove partially cooked crust from oven; spread ketchup mixture evenly over crust, leaving a 1/2-inch border around the edges. Top with chicken, onion, jalapeños, and cheese. Bake at 450° for 10 minutes or until cheese is browned. Sprinkle with cilantro. Slice.

Nutritional Information
Calories: 295; Fat: 7g; Saturated fat: 2.8g; Monounsaturated fat: 0.4g; Polyunsaturated fat: 1.3g; Protein: 19g; Carbohydrate: 39.7g; Fiber: 2g; Cholesterol: 40mg; Iron: 2.6mg; Sodium: 580mg; Calcium: 153mg

Cooking Light JANUARY 2013

1 comment:

Christie Williamson said...

For some reason this just DID.NOT appeal to me...