Thursday, April 25, 2013

#73 Barbecue Pizza with Jalapenos and Fresh Mozarella

If you like barbecue sauce on your will looove this. I had a little problem making the sauce for the pizza because I only had dijon mustard. I used it anyway, and because Dijon mustard has vinegar in it, I skipped the vinegar that is needed in the sauce. But I will post the original recipe. This pizza, using my favorite recipe for the dough, is crunchy, spicy and sooo good!

Yield: serves 6 people

Barbecue Pizza with Jalapenos and Fresh Mozarella


3/4 ounce chicken breast cutlets
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
2 teaspoons brown sugar
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon ground cumin
Cooking spray
Pizza Dough see recipe here
2 tablespoons yellow cornmeal
1/3 cup unsalted ketchup
3 tablespoon prepared mustard
1 tablespoon white vinegar
1/2 cup sliced red onion
1/4 cup pickled Jalapeno slices
4 ounces fresh mozzarella cheese, thinly sliced
2 tablespoons coarsely chopped fresh cilantro leaves


  1. Place a pizza stone or a heavy baking sheet in oven. Preheat oven to 450 F degrees (leave pizza stone or baking sheet in the oven as it preheats)
  2. Sprinkle both sides of chicken evenly with black pepper and salt. Combine brown sugar, paprika, garlic powder and cumin in a small bowl, stirring well to combine. Set aside 2 teaspoons spice mixture; rub the remaining spice mixture evenly over all sides of chicken. Heat a grill pan over medium high heat. Coat pan with cooking spray. Add chicken to pan; saute 3 minutes on each side or until the  chicken is cone. Let chicken stand 10 minutes; slice thinly against the grain.
  3. Roll dough into a 14x9 -inch rectangle (or a 14-inch circle) on a lightly floured surface; pierce dough with cooking spray. Carefully remove pizza stone from oven. Sprinkle cornmeal over pizza stone; place dough on pizza stone.
  4. Bake at 450F degrees for 9 minutes. Combine reserved 2 teaspoons spice mixture, ketchup, mustard and vinegar. (I substituted the yellow mustard with 2 tablespoons of dijon mustard and omitted the vinegar). In a small saucepan, heat the combine mixture over medium heat. Bring mixture to a simmer; cook 3 minutes or until slightly thick, stirring occasionally. Remove partially cooked crust from oven; spread ketchup mixture evenly over crust leaving a 1/2 inch border around the edges. Top with chicken, onion, jalapenos and cheese. Bake at 450F degrees for 10 minutes or until cheese is browned. Sprinkle with cilantro. Slice and serve.

Recipe adapted from Cooking Light.

A slice of LOVE goes a long long way...

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