On the Farm

On the Farm

Saturday, December 4, 2010


Okay, so….BBQ Chicken Pizza….I had it before, about 9 years ago….hated it!!! I really can’t even tell you why, in fact, after what I had the other night; I’m convinced that what I had 9 years ago was definitely not bbq chix pizza! (Oh, chix is short in restaurant for ‘chicken’, and being a waitress in my past during college, it’s just easier!).

Well, the other night we visited Jon, Krissy and Baby Will Biggs (Drew was at his Nana’s!). We all ordered a pizza in which Jon and Krissy raved about….the bbq chix pizza from Morelo’s in H’burg! To be honestly, I don’t think Colb or I was much interested in the idea (because of what I previously thought), but once the pizza box was opened….so was a whole new world! What a great choice by Jon and Krissy…..IT WAS AMAZING!!! (BRAVO, Jon and Krissy……BBRRRAAAAVVVO!!!!)

So, I almost forgot about it until I was thumbing through the Pioneer Woman site that this pizza ever existed! I looked at her recipe to see how she made it, and then decided I would try this one on my own. I decided to make up my own recipe since I just couldn’t get Morelo’s version out of my head! But to give The Pioneer Woman credit where credit is due, I did use three of the same ingredients…..chicken, bbq sauce (but a different kind), and mozzarella cheese)….oh, and onion….but really, is that any different from anyone else’s????? Still, I love her! (Oh, by the way, she covers hers with fresh cilantro after taking it out of the oven….I haven’t tried that but put some on your piece and see if you like it!)

1) THIS IS NOT STORE BOUGHT PIZZA CRUST!!!......YUCK YUCK YUCK!!!! Seriously, there is no point making pizza if you are going to use store bought like Pillsbury or whatever! I searched and searched and searched for a restaurant style pizza crust…..and I finally found one…..so please please PLEASE, use mine! This pizza Crust also works for regular pizza too…..I just add garlic and all kinds of Italian Spices to my dough when making regular pizza!

2) If you have a Bread Maker….use it…..if you don’t have a one but have a Kitchen Aid mixer (or similar) with a kneading attachment….use it!....it makes your life sooooo much easier! Now, if you don’t have any of these things, just mix and knead the dough how you normally would your bread…..including rising, etc.

3) Stretch or roll your dough while warm….cold dough = not very workable!!!

(Bear with me, I have a bread maker….so if you don’t, just follow the ingredients, again, how you would do any other dough….if you have never done dough before, just get online and see how some women do their recipes. But if you do that, I’m warning you, stick with my recipe ingredients….you won’t be sorry!!)

1 C Flat Beer
2 Tbs butter
2 Tbs sugar
1 tsp salt
2-3 Tbs honey
2 1/2 C flour
2 1/4 tsp yeast (or a package of yeast)

In Bread Maker….add ingredients as they are listed. After you add the flour, make a well with your finger in it (looks like a little crater in the dough) and add the yeast into the flour. I personally buy one of the big (ger) jars of yeast than just the packets because it’s so much more cost effective.

Turn your bread maker on dough and let her fly!

When it’s done, take the dough out, this recipe will make 1 X-2X large pizza or 2 med-large pizzas. I personally make two large ones because you have better control of your inner crust not being gooey!!!

If you’ve worked in a pizza place, then throw and stretch your dough, but for people like me, I kind of toss it around but most just roll it out into what appears to be a circle!

OHHHH…..The best way to separate any dough is the form it into a ball, grab the middle, and pinch the bottom half off (I learned that from my Momma about 2 weeks ago!) So, VIOLA…..Simple DOUGH FORMING 101!

Now, AGAIN, roll that dough out (in this case on the two smaller pieces).

THIS IS EXTREMELY IMPORTANT…….It may take you making this one or two times to decide how you want your dough! …… if you make your dough a little thicker, be careful if you pile on your toppings, you don’t want gooey…..if you do make a bit thicker, I would cover the outside edge dough with foil and cook the inside dough open in the oven for about 3-5 minutes on 500.

I made this one thin crust, and actually made it too thin….a lesson I will take with me the next time. Again, it may take you a couple of times to figure out your style of crust. Just make sure that while you load up on your topping, you don’t make it too thick that the crust won’t cook!

Still, I give my outside edges one this little roll to make an outside crust!
Grab your pizza pan and drizzle a good amount of OLIVE OIL on the pan and through your rolled dough on it…..pinch some salt onto the dough.

Now, let’s talk topping….

7-8 chix tenderloins or 1-2 chix breasts

1-2 jars of bbq sauce (PREFERRABLY SWEET BABY RAYS),….If not, just use plain ole’ bbq sauce, nothing fancy, nothing too flavored, and definitely not a masterpiece or smoked or anything else…..JUST PLAIN BBQ SAUCE!

Mozzarella Cheese (one bag will do….best to get the fine shredded or you can get fresh if you want too)

One medium red onion


Bacon Bits or real cooked bacon cut into small bites/bits (OPTIONAL)

Okay, once you have formed your dough, or while you are making your dough.....
I work with tenderloins; again cost effective….but chix breast would be great. Put your oven on 350 before or while you are making your dough. Put 1-2 tbs of butter in an oven safe dish and smear it around….you want a little excess…it will give the chix an awesome flavor with the bbq sauce and keep it a little more most!

Place the chix in the pan (after you have smeared your butter), then pour some of your bbq sauce directly over your chix….smother them but you don’t have to use the entire bottle or anything (1-2 cups is fine!).

Throw those chix in the oven and let them bake about 30-40 minutes, flipping once or so, or until done. You’re going to know when they are done because they will fall apart nicely.

Take out your chix out of the oven and cut it up however fine you want (I cut mine into small chunks….other’s like to shred!)


OH YEAH, if you make too much….who cares, just makes a bbq chix sandwich with the leftovers the next day!
Cut your RED onion in half and remove the skin. You want THIN to SEMI THIN strips of onion….it’s just easier! So cut your onion in half, and then slice into your strips!!

DRIZZLE A GOOD AMOUNT OF OLIVE OIL ON TOP BEFORE YOU PUT YOUR SAUCE! The oil on bottom and top of the dough will help the dough cook better and give it a gooooood taste!

Now, pour about ½-1 cup of bbq sauce on the pizza…..you’ll see what’s the right amount as you are doing this.

Then, spread your cheese over the sauce. Again, even if you want a lot of cheese, do it thin, that way the dough cooks adequately and isn’t gooey gross! (pics below in case if you are confused on the right amount). If you use fresh mozzarella, slice it THIN and then add your desired amount…..just keep the slices…THIN!!!!!
Next, put your onions on (amount and how is your choice)….then put your bbq chix on (again, it’s up to you how much).

Now you can put the bacon bits (use the real bacon bits of you have the choice…not BACO’S). This is optional….in our house, everything is better with bacon or real bacon bits, so we always try!) It’s good though, and not too over powering!
Next, put just a bit (just a tiny more) cheese on the top (maybe ¼-1/3 of a cup (really, more just for looks) and put a couple of dabs of sauce here and there on the top too.

FINALLY….THROW THAT SUCKER IN THE OVEN (AT 500 REMEMBER) for about 10-15 minutes until the top is perfection! WATCH IT THOUGH……DOUGH CAN GET TOOOOOO DARK IN A MATTER OF SECONDS! So, check it every minute or two after the first ten minutes.
When done, take it out, let it cool a bit, throw some parsley on top for make it prettier (if that’s even possible) and enjoy!!!!


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