Recipe: BBQ Chicken and Peach Pizza
I love experimenting in the kitchen with pizzas. There’s truly no end to the combinations of cheeses, veggies, meats, and even fruits that can make a great pizza. They also don’t require too much prep work, so pizza is a great meal choice when you need something done fast.
This week I experimented with The Wright Sauce's Honey Apple Bacon BBQ sauce in making a barbeque pizza, and since it is summer time, I incorporated the wonderfully sweet, tangy, and currently-in-season peaches. The pizza was a hit with the family, and I hope it will be with yours too!
2 - 12” pizza crusts or unbaked dough, store-bought or homemade
1 medium-sized peach, thinly sliced
10 to 12 ounces of low-moisture shredded mozzarella cheese
2 boneless, skinless chicken breasts
1-1/4 cups of The Wright Sauce Honey Apple Bacon BBQ sauce
2 teaspoons of extra virgin olive oil
Salt and freshly ground pepper to taste
2 tablespoons of fresh basil leaves, julienne cut (optional, for garnish)
Yield: Two 12” Pizzas
1. If you have an unbaked pizza dough, make sure it has rested at a room temperature for approximately one hour while covered with plastic wrap prior to using. After your dough has rested, cut the dough in half. Take each ball of dough and roll it out, then hand toss it until it has reached about 12” in diameter.
2. Position the oven rack in the middle of the oven, and preheat the oven to 450 degrees F.
3. While your pizza dough rests, reduce 1-1/4 cup of The Wright Sauce Honey Apple Bacon BBQ sauce over medium heat by about half to thicken the sauce to more of a paste-like consistency, which is best for pizzas.
4. Season the chicken breasts with salt and pepper to taste. Grill or sauté the two chicken breasts until they are just browned, but do not cook all the way through. They will finish cooking in the oven. Remove the chicken from the heat, and let rest for five minutes. After the chicken has rested, dice or shred the chicken breasts. As an extra option, you may also grill the peaches. If you do, slice them on the thicker side, about ¼-inch. Brush both sides with oil, and grill for a couple of minutes on both sides.
5. Top each pizza dough with half of the barbeque sauce reduction by pouring the sauce onto the center of the dough, and gently spreading with the bottom of a spoon in a circular motion towards the outside until the sauce has reached just inside the edge of the crust. Sprinkle the mozzarella over the sauce, and top the pizza with the chicken and peaches. Then brush the crust of the pizza with olive oil. Place the pizzas on a pizza stone or on an inverted baking sheet.
6. Bake the pizzas for about 18-20 minutes, or until the crust is golden and the cheese has completely melted. Let rest about five minutes before cutting the pizza. Garnish with julienne-cut fresh basil leaves. Enjoy!
Vanessa Ruiz Gerardi