Bbq Chicken Pizza With Spicy Slaw Recipes

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SPICY BBQ CHICKEN PIZZA



Spicy BBQ Chicken Pizza image

Sadly, I cannot take credit for this pizza. It's from Sam the Cooking Guy. The spicy chili sauce really makes this pizza pop. You can omit the chili sauce if you don't care for spicy food, but I really suggest trying it. I also drizzled a little more plain bbq sauce to the pizza before topping with mozzarella to make it even more saucy. We made this last night and absolutely loved it.

Provided by ltlmishu

Categories     Chicken

Time 25m

Yield 1 pizza, 2-3 serving(s)

Number Of Ingredients 7

2 cups shredded cooked chicken, about 8 ounces
1/3 cup barbecue sauce, approximately
1 -1 1/2 tablespoon chili sauce (the spicy Asian kind)
1 pre-baked pizza crust
1/2 small red onion, thinly sliced
1 cup mozzarella cheese
fresh cilantro, chopped (optional)

Steps:

  • Pre-heat the oven to 425.
  • Mix cooked chicken with BBQ sauce and chili sauce.
  • Spread chicken over the crust and top with red onion and then the mozzarella.
  • Bake 10-12 minutes until top starts to brown and get bubbly.
  • Remove pizza from oven and sprinkle with chopped cilantro.

Nutrition Facts : Calories 480.1, Fat 22, SaturatedFat 9.9, Cholesterol 149.2, Sodium 923.6, Carbohydrate 19.6, Fiber 1.1, Sugar 13.1, Protein 47.8

BBQ CHICKEN PIZZA



BBQ Chicken Pizza image

A topping of spicy barbeque sauce, diced chicken, cilantro, peppers, and onion all covered with cheese, and baked to bubbly goodness! This is similar to a recipe I had at a popular pizza place in California. My family LOVES it!

Provided by KIMIRAE

Categories     Main Dish Recipes     Pizza Recipes     Chicken

Time 45m

Yield 8

Number Of Ingredients 7

1 (12 inch) pre-baked pizza crust
1 cup spicy barbeque sauce
2 skinless boneless chicken breast halves, cooked and cubed
½ cup chopped fresh cilantro
1 cup sliced pepperoncini peppers
1 cup chopped red onion
2 cups shredded Colby-Monterey Jack cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
  • Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 385 calories, Carbohydrate 37.8 g, Cholesterol 58.3 mg, Fat 16.1 g, Fiber 1.7 g, Protein 22.7 g, SaturatedFat 9.2 g, Sodium 1666 mg, Sugar 8.7 g

BBQ CHICKEN PIZZA WITH SPICY SLAW



BBQ Chicken Pizza with Spicy Slaw image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 4h5m

Yield 6 to 8 servings

Number Of Ingredients 24

1 teaspoon instant or active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil
1 clove garlic, pressed
2 tablespoons olive oil
4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
2 red onions, sliced
4 cloves garlic, minced
One 18-ounce bottle barbecue sauce
1/4 head green cabbage, thinly sliced
1/4 head purple cabbage, thinly sliced
1 jalapeno, thinly sliced
1/4 cup whole milk
1/4 cup mayonnaise
2 teaspoons sugar
1/2 teaspoon white vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/2 bunch fresh cilantro, roughly chopped
Olive oil, for oiling the pan and drizzling
Kosher salt, for sprinkling
Two 8-ounce balls mozzarella, sliced

Steps:

  • For the dough: Sprinkle the yeast over 1 1/2 cups warm (not lukewarm) water in a bowl. Let stand for a few minutes.
  • In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Next, pour in the yeast/water mixture, add the pressed garlic and mix until just combined and the dough comes together in a sticky mass. Divide the dough into 2 balls and put each one in a separate ziptop bag. Set the dough aside for 1 to 2 hours, or store in the fridge until you need it.
  • For the chicken: Heat the olive oil in a heavy pot over medium-high heat. Season the chicken with salt and pepper and sear it on both sides until the skin is golden brown. Remove the chicken from the pot and pour off all but 1 tablespoon of the grease.
  • Add the onions and cook until softened, 2 to 3 minutes. Add the garlic and cook for another minute. Pour in the barbecue sauce and return the chicken to the pot. Cover and cook over medium-low heat until the chicken is falling off the bone, 45 to 50 minutes. Remove the chicken from the pot and set aside until cool enough to handle.
  • When cool, use 2 forks to shred the meat from the bones, discarding the skin and bones. Skim off the excess fat from the top of the sauce and reserve.
  • For the slaw: While the chicken is cooking, combine the shredded cabbage and sliced jalapeno in a bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the dressing over the cabbage mixture and toss to combine. Cover and refrigerate.
  • For the pizza: When you are ready to make the pizza, preheat the oven to 475 degrees F. Oil a baking sheet or pizza pan with olive oil.
  • Grab one of the balls of pizza dough (the recipe makes 2 crusts, so you can refrigerate or freeze the other ball of dough for another recipe) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you'd like, but sometimes it's just as easy to throw it around and pull and stretch until it feels right.
  • When the crust is nice and thin, lay it on the oiled baking sheet. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on top. Spread the reserved barbecue sauce and onion mixture over the crust, then cover with the mozzarella slices followed by the shredded chicken. Bake on the bottom rack until the crust is golden brown and the toppings are bubbly, 12 to 15 minutes.
  • Stir the cilantro into the slaw. Top the pizza with the slaw, cut into pieces and serve.

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