Two Homemade Pizza Recipes (Barbecue Chicken and Roasted Vegetable)
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HOMEMADE BARBECUE CHICKEN PIZZA RECIPE:
INGREDIENTS
- 1 recipe basic pizza dough (recipe here:
- 1 cup chicken breast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup ketchup
- 2 teaspoons mustard
- 1 tablespoon molasses
- 1 tablespoon apple cider vinegar
- 1 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/2 teaspoon liquid smoke
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1/2 medium red onion, sliced
- 2 ounces shredded yellow cheddar cheese
- 2 ounces shredded sharp white cheddar cheese
- 2 ounces shredded mozzarella cheese
INSTRUCTIONS
Preheat oven to 375.
Place the chicken breasts on a baking sheet. Rub with olive oil and sprinkle with salt and pepper. Roast until the thickest part of the breast registers 165 degrees, 20-25 minutes. Remove from oven and cool for 15 minutes. Once cool enough to handle, remove skins and shred chicken with 2 forks. Set aside until ready to use. This can be made two days ahead and kept cold in an airtight container.
To make the barbecue sauce, stir together the ketchup, mustard, molasses, apple cider vinegar, paprika, cayenne, liquid smoke, salt and pepper. Stir to combine and set aside.
To make pizza, preheat oven to 400 degrees with a pizza stone. Roll out dough into one large 18-inch circle or two smaller 12-inch circles. If you don’t have a pizza stone, roll pizza dough onto a baking pan. Once at desired size, bake pizza crust until set and dry to the touch, 7 minutes. Remove from oven and cool slightly.
Spread an even layer of barbecue sauce on top of baked crust (1/2 cup on smaller crusts and 3/4 cup on larger). Top with shredded chicken, onion and cheese. Bake until the cheese is melted and golden, 18 minutes.
Remove from oven, cool 5 minutes and cut into pieces.
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HOMEMADE ROASTED VEGETABLE PIZZA:
INGREDIENTS
- 1 recipe basic pizza dough (recipe here:
- 1 small zucchini, cut in half lengthwise then sliced in 1/4-inch pieces
- 1 red pepper, sliced
- 1 red beet, thinly sliced
- 1 medium onion, thinly sliced
- 2 tablespoons olive oil
- 1 1/2 teaspoon salt
- 1 teaspoon pepper
- 8 ounces tomato sauce
- 1/2 teaspoon red pepper flakes
- 2 tablespoons minced basil leaves
- 1 teaspoon oregano
- 1 teaspoon thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 ounces shredded mozzarella
- 2 ounces shredded white cheddar
- 2 ounces grated Parmesan
INSTRUCTIONS
Preheat oven to 375 degrees.
Place prepared zucchini, red pepper, beet and onion on a baking sheet. Drizzle with olive oil, salt and pepper. Toss to evenly coat oil on vegetables and spread into an even layer. Roast in preheated oven until tender and beginning to caramelize, 15-18 minutes. Remove from oven and cool.
Prepare pizza sauce by combining the tomato sauce, red pepper flakes, basil, oregano, thyme, salt and pepper. Stir to combine and set aside.
To make pizza, preheat oven to 400 degrees with a pizza stone.
Roll out dough into one large 18-inch circle or two 12-inch circles. If you don’t have a pizza stone, roll pizza dough onto a baking pan. Once at desired size, bake pizza crust until set and dry to the touch, 7 minutes. Remove from oven and cool slightly.
Spread an even layer of pizza sauce on top of baked crust (1/4 cup on smaller crusts and 1/2 cup on larger). Top with roasted vegetables, mozzarella, cheddar and Parmesan cheeses. Bake until the cheese is melted and golden, 18 minutes.
Remove from oven, cool five minutes and cut into pieces.
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