Showing posts with label pizza. Show all posts
Showing posts with label pizza. Show all posts

Saturday, May 27, 2017

My Version of "Schlotzsky's" BBQ Chicken Pizza



I LOVE Schlotzsky's bbq chicken pizza. It was my little treat to myself now and then, but our Schlotzsky's closed a while. I was so sad. So , for my birthday I searched the internet for a copy cat recipe. I found this one for the bread!! Yay! I made it just like it says, but I divided into 4 pieces and finger spread it out into four  8 or 9 inch round aluminum cake pans. (see picture below) Then baked for about 15 minutes till lightly browned and then we added our own pizza toppings and baked an additi onal 10 minutes!! Viola!!! my own version of Schlotzsky's BBQ chicken Pizza! Delicious!!!
Enjoy!

My Version of Schlotzsky's BBQ Chicken Pizza
  1⁄2 cup lukewarm water
1 tablespoon sugar
1(1/4 ounce) package yeast
3⁄4 cup lukewarm milk
1⁄2 teaspoon salt
1⁄4 teaspoon baking soda
2 1⁄2 cups bread flour (all-purpose will work)
cornmeal

Directions: 
Stir water, sugar and yeast together and set aside.
Dissolve baking soda in 1/2 tablespoon warm water in medium bowl.
Add warm milk, salt and 1 cup flour; beat till smooth.
Beat in yeast mixture and remaining flour (batter will be thick and sticky, but not as thick as normal bread batter).
Spray four 8 or 9 inch aluminum cake pans with cooking spray and dust with cornmeal.
Divide dough into 4 pieces and place in pie pans; spread out with your fingers and cover and let rise for 1 hour.
Preheat oven to 375ºF and bake for 12 to 15 minutes till golden.
Cool 1 hour.

Top with your choice of Pizza toppings. 
For the BBQ chicken Pizza I used the following:
Your favorite BBQ sauce
2 grilled chicken breasts, sliced into bite size pieces
jarred Jalapeno peppers or banana peppers
Grated cheddar cheese
Grilled onions

First spread a spoonful or two of BBQ sauce onto each pizza, next comes grated cheese, then chicken, grilled onions, and peppers.
Bake an additional 8 to 10 minutes in a 350 degree oven or until the cheese melts. 

Remove from oven. Cool for a couple of minutes. Remove from pan and slice with pizza cutter. I served each on a dinner plate! There you have your own pizza just like Schlotzsky’s !!

Monday, March 27, 2017

California Chicken Flatbread with Chipotle Ranch Sauce

This is the recipe I searched all over town for good flat bread and finally made my own (see previous recipe). This was so good and made the perfect individual size pizza. You could top any way you like but I like this combination. I followed it pretty close just did a variation for the Chipotle Ranch sauce. Yummy!

California Chicken Flatbread with Chipotle Ranch Sauce
INGREDIENTS:
  • 4 small flatbread or naan
  • 2-3 tablespoons olive oil
  • 1 teaspoon minced garlic
  • ½ to 1 cup shredded mozzarella cheese (or any other favorite cheese such as monterey jack or pepperjack for a spicier version)
  • 1 boneless skinless chicken breast, cooked and diced 
  • 4 slices cooked bacon, chopped
  • 1 avocado, sliced or diced
  • ½ red pepper, diced
  • 1 tablespoon packed cilantro leaves, roughly chopped
  • 1/2 cup ranch dressing
  • 1 chipotle pepper with a teaspoon of adobo sauce (I buy a small can in the Mexican section of the grocery store, use what I need for a recipe and freeze the rest)

INSTRUCTIONS:
  1. Preheat oven to 350 degrees.  Warm olive oil in a small saucepan, then add minced garlic, cook for about 30 seconds till fragrant. remove from heat. Next, dice chicken and set aside. I also dice my bacon, avocado, bell pepper and cilantro. 
  2. Brush flatbread with olive oil and garlic mixture. Sprinkle with shredded cheese. Top with chicken, red peppers, and bacon. Place on a parchment lined baking sheet  and bake in the preheated oven for 10-15 minutes until cheese is completely melted.
  3. While flatbread is baking, I puree together ranch dressing and chipotle with adobo sauce in a small food processor.  (you can also add a dash or two of lime juice and pinch of sugar to the sauce) I place my chipotle ranch sauce in a squeeze bottle. When flatbread is finished baking , top with avocado, and cilantro. Drizzle with chipotle ranch dressing and serve immediately.
  4. Enjoy!

Sunday, October 2, 2011

Jamaican BBQ Chicken Pizza

I know, I know, I've posted tons of Pizza Dough recipes and said they were the best.... but throw those away and use this one. My last favorite Pizza Dough recipe turned out great the first couple of times I made it, but tough and hard to cut with a fork the last time I made it, not sure what I did different. When Jim and I went to Disneyland, we ate at the California Pizza Kitchen and got the BBQ Chicken pizza, Delish! And the crust was on the thin side, but not breakable like a cracker, and I think that's what I found with this recipe.... at least when I made it. This recipe takes a little planning ahead but it's easy, the dough needs to be made the night before you use it so it can sit in the refrigerator over night. I also used Tyson diced grilled chicken (Easy!) and cooked my bacon  and my Jamaican BBQ sauce (or you can use your favorite bottled BBQ sauce) in the morning while I was puttering around my kitchen, then when you go to make your pizza everything is ready and it's quick!! Also, REMEMBER to get your dough out of the refrigerator at least 2 hours before you are going to use it! It needs to warm up so you can roll it out! YUMMO! I think this turned out pretty close to the California Pizza Kitchen's Pizza....

Di's BBQ Chicken Pizza
This recipe makes 2 (10-inch) pizzas
for the pizza dough:
3/4 cup luke-warm water (about 110 degrees)
1-1/2 teaspoons yeast
2 teaspoons granulated sugar
1- 3/4 cups bread flour (this is the difference between a tender and hard crust)
1 teaspoon salt
2 Tablespoons olive oil

To make the pizza dough, place the 3/4 cup warm water in a small bowl, add the yeast and granulated sugar and whisk to combine. Let this mixture sit for about 5 minutes or until it's bubbly on top, that way you know the yeast is working.
While your yeast is dissolving, combine the flour and salt in another large mixing bowl. Make an indention in the flour (like a little bowl shape) and pour the yeast mixture  and oil into it. Stir the yeast mixture into the flour, gradually grabbing more flour into it until you can form a ball with your hands. Then on a lightly floured surface, kneead the dough by hand for about 8 to 10 minutes, or until you get a nice smooth, elasitic texture.
Coat a medium size mixing bowl with olive oil, and roll the ball of dough around in it so the dough is covered in olive oil. Cover the bowl, and let sit in a warm spot for 1 to 2 hours or until double in size. Punch the dough down, and cover again and let sit overnight in the refrigerator. (I put mine in a Tupperware container with a lid.

Jamaican BBQ sauce
1/2 cup brown sugar
1/4 cup water
1/4 cup ketchup
1/4 cup light corn syrup
1/4 cup minced onion
2 Tablespoons red wine vinegar
1 teaspoon minced garlic
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon dried thyme
1/8 teaspoon ground all spice

Combine all ingredients in a small saucepan, whisk to combine. Over medium heat, bring the mixture to a simmer and let cook for about 7 to 8 minutes. Let cool, then puree in a blender for a few seconds until smooth. Then put in a covered dish and store in the refrigerator until ready to make your pizza.

Pizza toppings
1 package Tyson diced grilled chicken, thawed
6 slices smokey peppered bacon, cooked and chopped
1/2 medium size onion, diced
2 -1/2 cups mozzarella cheese, grated (or more if you like more cheese

When ready to assemble your pizza, preheat your oven and your pizza stone to 500 degrees.
Divide the dough in half. Roll one piece into a 10-inch circle. (If you have a pizza peel, generously flour that and assemble your pizza on the pizza peel, then let it slide onto the pizza stone, I assemble mine right onto the hot pizza stone but you have to be quick and careful)
I brush on about a Tablespoon or more of olive oil onto the pizza dough, especially around the edges. Then spoon on half of the BBQ sauce (about 1/2 cup) spreading around so the pizza is mostly covered. Next comes 1 cup of the Mozzarella cheese, then I sprinkle on about 1 cup of the diced chicken (or more if desired), 1/2 of the bacon slices, and 1/2 of the diced onion. Then I sprinkle about 1/4 cup more of the Mozzarella cheese on the very top. Place the pizza in the oven and bake for 8 to 10 minutes or until the crust is starting to turn golden brown and the cheese is melty.
Remove from oven and assemble your 2nd pizza.
Slice each pizza into 6 or 8 slices, serve with a salad and ENJOY!!

Sunday, August 21, 2011

Teriyaki Chicken Pizza with Grilled Veggies

Here's another Pizza that was wonderful! If you love Teriyaki anything you will love this pizza. I wanted to experiment with another pizza and I love chicken teriyaki stirfry. When I was in SLC this last month, we ate at California Pizza Kitchen, and my sister got a Chicken Thai Pizza which got me thinking about what I could put on another pizza. I thought of Chicken Kabobs which usually have zucchini, onions, peppers, and pineapple so I thought why not, I have tons of zucchini in the garden?? Plus I had some Teriyaki sauce in the freezer that was leftover from our family 4th of July party...what a good way to use that up, right? This was soooo good that I've made it twice! Yes... even before posting. There are quite a few different components in this pizza. You could make the Teriyaki sauce ahead of time and keep in the refrigerator a day or two or freeze it. I marinated the chicken and vegetables in some of the marinade and then grilled them, so you could do that while your pizza dough rises. Or, if you have leftover cooked chicken, just saute in a pan with a little teriyaki sauce, and then bake the veggies in the oven at about 350 for 15 to 20 minutes. I hope you like it as much as I did! YUMMO!


Teriyaki Chicken Pizza with Grilled Veggies

1 pound boneless skinless chicken tenders (or 2 cups cooked chicken, or chopped)
1 zucchini, sliced into 1/8 to 1/4 inch slices
1/2 green bell pepper, sliced into strips
1/2 red bell pepper, sliced into strips
1 small can pineapple tidbits, drained
3 green onions, diced
6 slices provolone cheese
2 cups (approx)  grated cheese (mozerella, colby jack, cheddar or whatever you prefer)

Pizza Dough (see recipe below) you will want to have made this ahead of time
Teriyaki sauce (See recipe below) you can use bottle Teriyaki if you like, just simmer so it reduces and thickens a little
1/4 cup (approx) Barbeque sauce (any kind you like)

Make the Teriyaki sauce and marinate your chicken in about 1/4 cup and the vegetables in another 1/4 cup if you are going to to do that. Then grill on a medium/high heated grill for about 5 minutes per side for the chicken and about 10 minutes for the veggies, use a veggie tray to grill them (or if you like, marinade the veggies and roast in the oven about 15 minutes on a greased cookie sheet at 350 degrees.Then remove from oven and set aside until you're ready to assemble your pizza and if you are using already cooked chicken just saute it in a skillet with about 1/4 cup Teriyaki sauce to warm up and coat with the sauce)
Mix the BBQ sauce with about 1/2 cup of the Teriyaki sauce in a small saucepan and set aside.
Preheat oven and pizza stone (if you are using one) to 450 degrees. If your not using a pizza stone, prepare pizza pan by lightly greasing with olive oil or spraying with a non-stick cooking spray.
Have all your pizza ingredients ready before starting to assemble your pizza.
When ready to assemble pizza, roll out your pizza dough into the size of circle you need and place on hot stone (be careful not to burn yourself) or onto greased pan.
Next, spread on the Teriyaki/BBQ sauce mixture (use as much of it as you like), then place the slices of provolone cheese on your pizza, I put one in the center and the other 5 spaced evenly around the dough. Next comes your chicken, vegetables and pineapple. Pop this into your preheated oven for about 8 minutes. Then sprinkle on the grated cheese and sliced green onion, and then it goes back into the oven for 3 to 5 minutes or until the cheese is bubbly and the crust is golden brown underneath and around the edges.
Remove from oven, cut into slices and enjoy!!

Best Basic Pizza Dough
This makes 2 12-inch pizzas or a single thicker crust 16 inch (that's what I made)
1 packet active dry yeast
1 Tablespoon sugar
2 Tablespoons olive oil, plus more for brushing bowl, dough ball and crust
1 teaspoon kosher salt (regular salt will be fine if you don't have this)
3 cups all-purpose flour, plus more for dusting work surface
1 cup slighty warm water
Directions:
In the bowl of a mixer fitted with a dough hook, pour the warm water in and sprinkle with yeast, and sugar. Whisk this to combine, then let stand until foamy, about 5 minutes. (HINT: do not use hot water or it will kill the yeast and your dough will not rise. I feel the temp on my wrist and if it's just slightly warm, that's what you want to use)
Add the oil, salt and a cup of the flour into yeast mixture.
With mixer on low, slowly add the rest of flour and mix until a dough ball forms. You may want to transfer to a floured work surface and knead by hand until a smooth ball comes together, but I let my mixer do the kneading and let it go about 5 minutes and I add a sprinkle of flour every now and then so the dough doesn't stick to the bowl.
Transfer the dough into a bowl that you've brushed with olive oil. After I put my dough ball into the bowl I turn it so the oil side is up or you can brush the top with a little more oil. Cover this with plastic wrap and place in a warm area for about an hour or until dough has doubled in size.
Then punch down dough and let rest until ready to make your pizza!

Teriyaki Marinade and/or Sauce

1 1/2 cups water
1 cup soy sauce
1 cup brown sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon fresh ginger, minced (remember those tubes in Walmarts produce department, love 'em)
Make Marinade by combining all the ingredients in a small saucepan over medium/high heat. Bring mixture to a boil then reduce heat and simmer for 30 minutes or longer until sauce slightly thickens. Cover and chill marinade in the refrigerator for at least 30 minutes. (This makes plenty of marinade for this recipe, only use what you need and put rest of marinade in a jar or Tupperware and use later at another time).

Friday, June 3, 2011

Buffalo Chicken Pizza

I know... I've been on a pizza kick lately!! I absolutly LOVE the new pizza dough recipe I found (I've posted it on the last couple of pizzas I've blogged and will again here) It's easy and just the right amount of crispy tender when done. You know I love experimenting with food and especially pizza and tacos so if you like Buffalo Chicken Wings then you will love this pizza. I just randomly put things on it and it turned out Yummo!!! Serve with a crispy green salad and enjoy!!

Buffalo Chicken Pizza

2 cups cooked chicken, shredded or chopped
2 Tablespoons butter
1/4 cup (or maybe a little more) Franks or Louisianna Hot Sauce
1/2 cup Ranch Dressing (or Blue Cheese dressing, which ever you like better)
6 slices provolone cheese
6 slices cooked bacon, diced into bite size pieces
2 cup Pepper Jack cheese, grated (or mozerella or cheddar, which ever you prefer.)

Pizza Dough (see recipe below) you will want to have made this ahead of time

Preheat oven and pizza stone (if you are using one) to 450 degrees. If your not using a pizza stone, prepare pizza pan by lightly greasing with olive oil or spraying with a non-stick cooking spray.
Melt the butter in a large skillet over medium heat, when melted add hot sauce and stir to combine. Next add your chopped chicken to this and cook and stir for a minute or two until the chicken is well coated with the hot sauce.
When ready to assemble pizza, roll out your pizza dough into the size of circle you need and place on hot stone (be careful not to burn yourself) or onto greased pan.
Next, spread on the Ranch dressing, then place the slices of provolone cheese on your pizza, I put one in the center and the other 5 spaced evenly around the dough. Next comes your chicken and bacon pieces. Pop this into your preheated oven for about 8 minutes. Then sprinkle on the grated cheese, and then it goes back into the oven for 3 to 5 minutes or until the cheese is bubbly and the crust is golden brown underneath and around the edges.

Remove from oven, cut into slices and enjoy!!
**I like mine with a little winger's sauce drizzled over the top (see my previous post for that) you could drizzle this on before baking if desired.

Best Basic Pizza Dough
This makes 2 12-inch pizzas or a single thicker crust 16 inch (that's what I made)

1 packet active dry yeast
1 Tablespoon sugar
2 Tablespoons olive oil, plus more for brushing bowl, dough ball and crust
1 teaspoon kosher salt (regular salt will be fine if you don't have this)
3 cups all-purpose flour, plus more for dusting work surface
1 cup slighty warm water
Directions:
In the bowl of a mixer fitted with a dough hook, pour the warm water in and sprinkle with yeast, and sugar. Whisk this to combine, then let stand until foamy, about 5 minutes. (HINT: do not use hot water or it will kill the yeast and your dough will not rise. I feel the temp on my wrist and if it's just slightly warm, that's what you want to use)
Add the oil, salt and a cup of the flour into yeast mixture.
With mixer on low, slowly add the rest of flour and mix until a dough ball forms. You may want to transfer to a floured work surface and knead by hand until a smooth ball comes together, but I let my mixer do the kneading and let it go about 5 minutes and I add a sprinkle of flour every now and then so the dough doesn't stick to the bowl.
Transfer the dough into a bowl that you've brushed with olive oil. After I put my dough ball into the bowl I turn it so the oil side is up or you can brush the top with a little more oil. Cover this with plastic wrap and place in a warm area for about an hour or until dough has doubled in size.
Then punch down dough and let rest until ready to make your pizza!

Friday, May 14, 2010

BBQ Pizza

I had a lot of leftover pulled pork from the other night 's YM/YW's activity and I was craving pizza. I love BBQ chicken pizza and the chicken club pizza I make alot, so I came up with this. Would be good with cooked chicken too!!

BBQ Pizza

2 cups pulled pork
10 slices of bacon, cooked and crumbled
BBQ sauce (I love Sweet Baby Ray's Original)
2 cups grated cheese
Chipotle Coleslaw--see my recipe on this blog
Diced tomatoes
Diced avacado
Pizza dough-- see my recipe on this blog

Preheat oven and pizza stone to 425 degrees. (if you don't have a pizza stone, just lay out dough on a cold greased cookie sheet or pizza pan) When pizza stone is hot, carefully remove from oven and lay dough out on it that you've rolled out in flour and cornmeal to the approximate size of stone. After you've gotten the dough on the stone quickly squeeze on the BBQ sauce, and then distribute the pork around evenly. Place in oven and bake 10 minutes. Then sprinkle on crumpled bacon and grated cheese and bake another 3 to 5 minutes until crust is done and cheese is bubbly. Remove from oven and cut into pieces. Spread coleslaw on the top and garnish with diced tomatoes and avacado. Enjoy!!! This is my new favorite!

Tuesday, May 11, 2010

Veggie Pizza

I made this Veggie pizza at our mother/daughter luncheon as well. I love it cuz it's like your vegigie's and dip in a pizza. I've combined a couple of recipes one from my Pamper Chef cookbook and the other from Allrecipes.com. Everyone seemed to like it!

Veggie Pizza
2 8-ounce pkges. cresent roll dough
1 8-ounce pkge. cream cheese, softened
1/2 cup sour cream
1/2 cup real mayonaise
3 teaspoons ranch dressing mix
1 teaspon dill weed
1/2 to 1 teaspoon minced garlic
2 to 3 cups chopped vegis, any combination works
(I used carrots, green pepper, brocolli, zucchini, green onions, also can use red pepper, cauliflower, or celery)
1/2 to 3/4 cup grated cheese

Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork. Bake for 10 minutes or until crust is golden brown, let cool. I cut my crust into squares before putting the rest of the toppings on, easier to cut that way.

In a medium-sized mixing bowl, combine cream cheese, sourcream, mayo, ranch dressing mix,  dill weed, and garlic. Spread this mixture on top of the cooled crust. Arrange the vegetables on top of the creamed mixture. Sprinkle the grated cheese over the top. Cover and let chill until ready to serve. Enjoy!

Thursday, February 25, 2010

Di's Pizza Dough Recipe


This is the best recipe for Pizza Dough! It originally was a recipe I had in a cook book for French bread. But I've tweaked it a bit by adding wheat flour and olive oil and love it for Pizza Crust! Enjoy!

Di's Pizza Dough
1 package active dry yeast
1 1/4 cups warm water (105 to 115 degrees)
1 Tablespoon sugar

Dissolve the yeast and sugar in warm water in mixing bowl. Let sit for 5 minutes until it's bubbly.
Add:
1/2 cup whole wheat flour
1 1/2 cups white flour (or bread flour which is my first choice if it's on hand)
1 1/2 tsp. salt
1 TBsp. olive oil

Beat until smooth. Stir in 3/4 to 1 cup more of the white flour to make dough easy to handle. I continue to mix in my Kitchen aid mixer for another 3 to 5 minutes. This makes it so you don't have to knead by hand. If you don't have a heavy duty mixer for bread doughs, knead by hand for about 5 minutes until smooth and elastic.
Cover with damp cloth until double in size.
I like to roll dough out in a mixture of flour and a little corn meal. Then place on hot pizza stone and quickly add the desired pizza toppings. Then I bake 10 to 12 minutes until bottom of crust and edges are brown. (Hint: I add all my toppings at first except cheese. I add that the last 5 minutes, doesn't burn that way)
This recipe makes one 16 to 18 inch pizza. Can easily double for two pizzas.

My version of California Pizza Kitchen's Chicken Club Pizza


Has anyone ever eaten at California pizza kitchen? Well Sarah and I do, and she loves the Chicken Club pizza so I made it at home!! Yum!!

Chicken Club Pizza
First for the crust, i tried it with a homemade recipe and a jiffy box pizza crust mix... both work good, for convenience go for the jiffy box and make according to instructions. Or you can use my favorite pizza crust recipe (see on blog)
For the pizza, i grilled 2 boneless chicken breasts that had marinated in italian dressing, then cut into bite size pieces (for convenience use Tyson grilled chicken strips, just as good). cook 4 pieces of bacon till crispy ( i used turkey bacon for lesss calories) and crumble into kind of big pieces.
I preheated my pizza stone in a 425 degree oven. ( or just heat oven and use a cold pizza pan)
Grease pan and spread pizza dough out on it (or being careful, get pizza stone out of oven and have your already rolled out dough ready to plop on it, no need to grease the stone) drizzle olive oil on the crust, not too much, just a drizzle ( i used a little italian dressing too for flavor) spread 1 to 2 cups of mozzarella cheese on it and top with chicken and bacon. Cook in oven for 10 to 12 minutes until crust starts to brown and cheese is melted.
While pizza is cooking chopp 3 to 4 cups of lettuce and toss in bowl with 3 to 4 Tablespoons ranch dressing. Slice an avacado into thin strips, and slice a roma tomatoe into thin slices.
When pizza is done, cut into pieces, and top the whole thing with the lettuce and ranch and put a slice or two of avacado and tomatoe on each slice. sprinkle with salt and pepper if desired and enjoy!!
Yum!!

Tastes just like California pizza kitchen or better cuz you made it at home!! I love using my pizza stone this way, the pizza crust it crispy!! i have a wire handle rack it sits on in the oven tho' so it's easy to pull out of the oven to put the dough and stuff on . Then when ready to assemble pizza my dough is about the shape and size of the pizza stone and I just plop it on.. it starts to cook a little, so you have to be quick and finish rolling out a bit (i have a fancy pizza dough roller from pampered chef) but i did try it just using my fingertips and it does work. don't worry if you get holes in the crust, or it's thin.. doesn't matter.
Hope you try it sometime!

New and Improved Chicken Enchilada Soup

I have a few different Chicken enchilada / chicken tortilla, and different chicken soups on here, but I did a few things different yesterday...