Tag: recipe

Thin-Crust BBQ Chicken Pizza

There are only a few recipes that I know by heart, and pizza is one of them. I am always so impressed by people who can whip up a perfect meal without even looking at a cookbook. No matter how many times I cook a certain recipe, I rarely memorize it. My iPad is always at my side when I am in the kitchen!

I have been wanting to try a BBQ chicken pizza recipe for a while, but the problem is that I don’t like red onions, and my husband doesn’t like cilantro, two ingredients you usually find on BBQ chicken pizzas! Instead, I came up with my own version and used thin slices of yellow onion and green onion. I also used creme fraiche for the base, which you don’t typically find on traditional BBQ chicken pizzas, but I thought it went really well! If you want to make a lighter version, leave out the creme fraiche and just spread a thin layer of olive oil on the dough before topping with light shredded mozzarella cheese. I LOVE thin crust pizzas because they get nice and crispy in the oven, and by making thin crust pizza you cut down the carbs quite a bit.

I can’t believe it is Monday already! The weather was pretty gloomy this weekend in the city, so we had a relaxing weekend at home (except for a fun trip to IKEA today for some “window shopping”). Have a great week!

5.0 from 1 reviews
Thin-Crust BBQ Chicken Pizza
 
Print
Prep time
2 hours
Cook time
20 mins
Total
2 hours 20 mins
 
Type: Main
Serves: 6
Ingredients
  • 2 tsp dry RapidRise yeast (or 1 package)
  • 1 tsp sugar
  • 1 cup warm water
  • 1 tsp salt
  • 2 tbsp olive oil
  • 2¼ to 2½ cups all-purpose flour
  • ½ cup BBQ sauce
  • 2 boneless, skinless chicken breasts
  • 7.5 oz creme fraiche
  • Ground black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • 1 cup chopped green onions
  • 1 cup thinly sliced yellow onion
Instructions
  1. Add yeast, sugar and warm water to a large bowl and allow yeast to proof for 7 minutes (should turn foamy).
  2. Add salt, olive oil, and flour and mix with a hook attachment on a stand mixer or by hand with a wooden spoon, adding the flour in a little at a time until the dough does not stick to the bowl anymore.
  3. Knead with floured hands on a floured surface for 10 minutes, then return to the bowl and cover for 1 hour.
  4. Punch the dough down and let rise while preparing the chicken.
  5. Preheat oven to 425 degrees F.
  6. Add chicken breasts to a baking dish and pour ½ cup BBQ sauce evenly over the chicken breasts.
  7. Bake for 20 minutes, then remove from the oven and let cool 5 minutes.
  8. Cube the chicken breasts and set aside.
  9. Divide the dough in half and roll each half on a floured surface as thin as you can.
  10. Stretch the dough over a greased large pizza pan, then repeat with the other half of the dough.
  11. Evenly divide the creme fraiche among the two pizzas, then top with pepper and mozzarella cheese.
  12. Evenly divide the green and yellow onion over the two pizzas, then top with the cubed BBQ chicken.
  13. Drizzle with extra BBQ sauce, if desired.
  14. Bake for 15-20 minutes, until the edges are crispy and golden brown.
Makes two large pizzas
    3.2.1753

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Marshmallow Pops & Chocolate Dipped Cookie Dough Oreos

It’s beginning to look like Valentine’s Day in my kitchen with all of these marshmallow pops and cookies!  Sprinkles and candies in every shade of pink and red makes me smile.  Those of you who know me, know everyday is Valentine’s Day in my world.  Love, hearts and pink make my world go round.  For these cookies, I used the new cookie dough oreos.  Have you scored any yet?  The marshmallow krispy ones are my most favorite but my kids were digging these cookie dough ones.  The marshmallow pops are for my son’s class party.  You should give them a try.  They are easy and pack a huge “adorable” factor.  I found the straws at Michaels and they had a nice variety to choose from!

Marshmallow Pops- Ingredients:

marshmallows

straws or sticks

melting disks-I loved the new Wilton Pure White disks-melted great!

sprinkles/candies

Marshmallow Pops- Directions:

Melt chocolates in a microwave safe bowl at 70% power until smooth.

Thread 2 marshmallows on each straw.  U

Use a spoon to coat them with melted chocolate and tap off excess.

Add sprinkles/candies immediately and lay on wax paper until set.

Wrap individually in cellophane or serve as is!  Enjoy!   

Follow the same directions if you dip the oreos.

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One Pan Apple Butter Mac and Cheese

One of the weirdest things about being a food blogger is that a simple cold can leave you totally out of commission. I’m on week two of a terrible one and well, it’s kind of impossible to test recipes when you can’t actually taste anything. Now that I’m finally starting to feel a little better, I’m craving soup, pasta, and other comfort foods like this mac and cheese, which has been making a regular appearance on our dinner table all winter.

I saw this one pot technique, where you boil the macaroni in milk instead of water, on White on Rice Couple ages ago. I didn’t try it right away, but it had been tugging at the back of my mind for a while. Then, over the fall, I came across this apple sauce mac and cheese from Adventures in Cooking and I knew it was finally time to give it a try.

The pasta releases starch into the milk as it cooks, resulting in the richest, creamiest mac and cheese I’ve ever eaten. It’s a little insane how creamy it is. Apple butter might sound like a weird addition – and I’ll admit that it is – but it works. (Just like cheddar melted over a piece of apple pie is an unexpectedly delicious treat.)

One Pan Apple Butter Mac and Cheese

Serve this mac and cheese with a field green salad dressed with a citrusy grapefruit vinaigrette and lots of freshly cracked black pepper to balance out the richness. I used white cheddar, so my mac and cheese is very pale in color. If you use an orange cheese, your’s will be darker. Either way, it’s delicious and the perfect comfort food.

Author: Lauren Keating

Serves: 4

Ingredients

  • 2 cups miniature shell shaped pasta (I used Barilla FiberPlus)
  • 2 cups skim milk
  • ¼ teaspoon garlic powder
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup apple butter
  • Salt and pepper

Preparation

  1. Combine the uncooked pasta, milk, and garlic powder in a 5-quart pan. Bring to a simmer, then reduce heat to low. Cook, stirring frequently, until the milk had absorbed and the pasta is soft – 15-20 minutes. Stir in the cheese and apple butter. Remove from heat and let sit, covered, for 5 minutes. Stir again and season with salt and pepper before serving.

Nutrition Information

Calories: 369 Fat: 10.5 Carbohydrates: 49.5 Fiber: 6.3 Protein: 18.3

3.2.2265

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