I love a good barbecue chicken pizza. I love pizza. Pizza is great for lunch or dinner. You can get really involved with special ovens, or really low-tech with a mud oven and fire. Whatever kind of flat bread you like, or happen to have on hand, can become a
For this pizza I used Table of Elementz Tamarind Bar-B-Que sauce. Chef Alan Sanchez produces this unique, delicious sauce in Tucson, which allows us to carry another amazing local flavor. They are great as they are for finishing any grilled proteins, but you can use them as a base for a variety of dips, and Chef Sanchez has even made a Prickly Pear fudge with the Prickly Pear/Thai Chili sauce for us on occasion. Anywhere you want to add the zip of tangy barbecue, give these regional flavors a chance. Both sauces are parve and vegan (though this recipe is neither). We have the Tamarind, and the Prickly Pear/Thai Chili, both available in store and on-line for $8.95.
Ingredients for the pizza:
- 1/2 pkg Dry Yeast
- 2 tsp. Sugar
- 1 1/2 C. Warm Water
- 1 Tbsp. Dry Minced Onion
- 1/4 C. Olive Oil
- 4 C. Flour
- 1/2 tsp. Salt
Combine yeast, sugar, and water in a large bowl. Stir gently, and cover for 10 minutes allowing the yeast to proof.
Uncover and stir. Mix in dry onion, then oil. Add flour a cup at time, mixing and kneading, add the salt as you work. When flour is incorporated, cover and let rise for 45 minutes. The dough should be elastic, and smooth. If the dough is crumbly, add a bit more liquid. If the dough is sticky, add flour.
Punch down and knead the dough a few times. Cover and let rise again for 30 minutes.
When the dough is ready, you may shape it how you will. For this pizza, I rolled the dough out on parchment paper to aid the transition on and off the baking stone.
Feel free to use a premade crust or other favorite crust recipe.
- Tamarind BBQ Sauce
- Grilled Chicken Breast, chopped
- Roasted Peppers (Orange Bell Pepper and Pasilla)
- Black Beans
- Red Onion
- Tomato, chopped and seeded
- Jack Cheese blend
- Queso Fresco (a crumbly ,white Mexican cheese)
Start with saucing the crust. Layer on the ingredients, placing the tomatoes on top of the cheeses.
I preheated a baking stone on my grill, allowing it to come up to 400° slowly.
Use a cutting board if you do not have a pizza peel to carry the pizza to and from the grill. The parchment paper allows you to slide the pizza easily, and you don’t have to worry about sticking to the stone.
Close the grill top. Bake for 15-20 minutes or until cheese is melted and starting to brown. Thinner crusts cook faster than thicker crusts, be sure to adjust times and temperatures accordingly.