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BBQ Chicken and Sweet Corn Pizza

August 17, 2011

Guess what? We’re going to Italy! For a month! And we leave this Sunday! Which means this week is consumed with packing, cleaning, and feeling intense guilt about leaving the kitties.  And all meals this week are centered around 2 goals:

#1 Eat our favorite foods that we know we won’t have in Italy – yesterday’s lunch: sushi for me, Indian for AJ.  And then there was a late night Taco Bell run… don’t judge.

#2 Clean out the fridge!

And my all time favorite clean-out-the-fridge meal is pizza.  Now, of course, we’ll have pizza in Italy, but probably not Barbecue Chicken and Sweet Corn pizza.  This is an awesome pizza to make with all the leftovers from a big grill-out with friends -we used leftover BBQ sauce as the base, then shredded up the leftover grilled chicken, and stripped the corn off a leftover cob.

But let’s not get ahead of ourselves – pizza starts with a good crust.  Homemade crust is really worth the effort if you don’t mind getting your hands (and counters) a little messy, and have some time to let it rise.  I got my recipe years ago from some magazine, and I like it because it’s thin, but not too thin, so you can load a lot of goodies on it.

Homemade Pizza Crust (makes 2 pizzas)
  • 1 tsp active dry yeast
  • 1 tsp sugar
  • 3/4 cup warm water
  • 2 cups flour
  • 1/2 tsp salt
  • 1/4 cup olive oil
Stir yeast and sugar into water and let sit for 5 minutes.  In the meantime, mix together flour and salt in a medium bowl.  Add the yeast water mix and oil, and mix until just combined.  Flip out of bowl, and knead by hand on a floured surface for 5 minutes (I set my kitchen timer to be precise), adding pinches of flour if it gets too sticky.  Put the dough into a lightly-oiled large bowl, and cover with a damp kitchen towel.  Let rise 1 hour, then punch dough down to deflate, re-cover, and let rise another 30 mins. Split dough in half, and roll out into 2 pizzas.  (You can also ball up half the dough, wrap it in saran wrap, and save it in the fridge for up to 2 days).

At this point, heat the oven to 500 degrees, put the dough on a large cookie sheet, and add your toppings

Toppings for BBQ Chicken and Sweet Corn Pizza
  • BBQ sauce – we had some leftover from this Dave Lieberman recipe, with Guinness beer
  • Leftover grilled chicken, shredded
  • Corn from 1 leftover cob
  • Sliced red onion
  • Pickled jalapeños and pepperoncini peppers, to your taste
  • Thin-sliced Muenster, Brick, or Smoked Gouda cheese – enough to cover ripped into big pieces, but let some toppings peek out
Put the toppings on in order listed, then put the pizza in the oven for 15 minutes – keep an eye on it, taking it out when it reaches the doneness you like.  I do it a little longer because I like the smoky slightly burnt flavor on the cheese.


Then, of course, because I am a spaz, this happened

With leftover red cabbage coleslaw from our grill-out, we made a whole meal of it!

What are your favorite homemade pizza toppings?

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