Week 17, Meal 3: Western slice

If I’m ordering pizza, chances are it’s not going to be BBQ chicken pizza.

It’s nothing against BBQ chicken, it’s just that Canadian bacon tastes better.

But for one night only, I indulged in Chef Brian’s Week 17, Meal 3: BBQ chicken pizza, made with the leftover no-sugar, no-fat BBQ sauce from a few weeks back.

What a tasty way to put the leftovers to good use.The Recipe (Yield: 2 servings)

2 rounds of pizza dough (recipe here)

2/3 cup no-fat, no-sugar BBQ sauce (recipe here)
1 6-oz. chicken breast, butterflied, seasoned with salt and pepper, grilled until 1/2-way cooked, sliced
1 1/2 t olive oil
1 ear corn, kernels removed
1 small red onion, small diced
10-15 cherry tomatoes, cut in half
2 oz. grated cheddar cheese
1/4-cup cilantro leaves, picked

Get the prep out of the way. Start by slicing the kernels from 1 ear of corn. Slice 10-15 cherry tomatoes in half and drop the small dice on 1/2 red onion. Pick the leaves from a few stems of cilantro.

Time the preheating of your oven, to 500 degrees, depending on how long it takes you to do these things. Also, preheat your grill to high.

Next, grate 2 oz. of cheddar cheese.

Butterfly 1 6 oz. chicken breast and grill for about 2 minutes on each side. Slice the chicken into bite-size pieces. It’ll be raw inside, but the chicken will finish cooking in the oven.

In a medium saucepan, heat 1 1/2 t of olive oil over medium-high heat. Add red onion and corn and saute for 1-2 minutes, until the veggies soften.

I totally cheated again when it came to pizza assembly — this time I put it together right on the pizza stone. Start by laying down your rolled out dough, then spreading 1/3 cup of BBQ sauce on it.

Top the sauce on each pizza with 3 oz. of chicken and 1 oz. of cheddar cheese. Top generously with onion, corn and tomato halves. Bake until crust is golden brown, about 8 minutes. When done, remove from the oven, garnish with cilantro leaves and slice into pieces.

The tomatoes softened in the oven, letting go of some of their sugary-tart juice and the chicken cooked to a tender perfection. The sweet corn and onions found their balance in the peppery punch of the BBQ sauce.

I don’t really eat BBQ chicken pizza often, but this made me second guess that choice.

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