Barbecue Cornbread Pizza Recipes

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BBQ SLOPPY CHICKEN PAN PIZZA



BBQ Sloppy Chicken Pan Pizza image

Make and share this BBQ Sloppy Chicken Pan Pizza recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 22

2 (8 1/2 ounce) boxes corn muffin mix (Jiffy)
2 eggs
4 tablespoons unsalted butter, melted
1 1/2 cups milk
1 cup frozen corn
extra virgin olive oil
2 tablespoons extra virgin olive oil
1 lb ground chicken breast
3 garlic cloves, chopped
1 medium yellow onion, chopped
1 small red bell pepper, chopped
coarse salt
coarse black pepper
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
1 cup tomato sauce
3 tablespoons dark brown sugar
10 ounces shredded cheddar cheese
3 scallions, chopped
2 -3 tablespoons chopped fresh flat-leaf parsley or 2 -3 tablespoons cilantro

Steps:

  • Preheat oven to 400°.
  • In a big bowl, combine the corn muffin mix, eggs, melted butter, and milk; stir in the corn.
  • Drizzle some olive oil into a large nonstick skillet with an oven-safe handle and wipe it around the pan with a folded paper towel (wrap the handle in a double layer of foil if it has a plastic or rubber handle).
  • Pour in the batter; place the pan in the center of the preheated oven, and bake until the cornbread becomes light golden in color, 12-15 minutes.
  • Place a second skillet over med-high heat and add 2 tablespoons oil.
  • Add the chicken and break it up with a wooden spoon; once the chicken has crumbled and begins to brown, add in the garlic, onions, and bell peppers; season with salt and pepper, chili powder, cumin, and hot sauce.
  • Cook for 5 minutes, then add the Worcestershire sauce, tomato sauce, and brown sugar.
  • Stir to combine; decrease heat to low.
  • Simmer until the cornbread sets up and is ready to come out of the oven; adjust seasonings to taste.
  • Remove the cornbread from the oven and cover it with the sloppy chicken mixture, then sprinkle with the cheese.
  • Put the pan back in the oven and cook for 5 minutes to set the toppings and melt the cheese. Top with scallions and chopped parsley or cilantro and serve from the skillet, cutting the pizza into 8 wedges.

Nutrition Facts : Calories 1015.9, Fat 41.3, SaturatedFat 15.3, Cholesterol 217.3, Sodium 1948.6, Carbohydrate 119.1, Fiber 11.6, Sugar 40.1, Protein 44.2

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