Red Grape and BBQ Chicken Pizza with Mozzarella and Fresh Basil
Ingredients
Yield: Two 9-inch pizzas, 8 servings
Ingredients
Amount
Pizza dough, 6 oz. balls
2 ea.
Unbleached all-purpose flour, for dusting peel
Olive oil
¼ cup
Barbeque sauce, divided
¾ cup
Chicken breasts, skinless
12 oz.
Fresh mozzarella cheese, preferably mozzarella di bufala, sliced into thin rounds, coarsely shredded, or cut into small chunks
¼ lb.
Red grapes
2 cups
Basil leaves, fresh, torn a last minute
16 ea.
Pecorino romano
2 Tbsp.
Pizza Dough
Yield: enough dough for 4-9” pizzas (4-6 oz. dough balls)
Ingredients
Amount
Water, warm
2 cups
Yeast
½ oz.
Olive oil
½ oz.
Salt
2 tsp.
Honey
2 tsp.
Bread flour
1 ½ lb.
Method
- For the BBQ chicken: Preheat the oven to 400°. In a small bowl, toss the chicken breasts with ½ cup of the BBQ sauce. Grill the chicken over medium heat until nicely charred and cooked through, about 10 minutes total. Cool and cut into bite sized pieces.
- To cook the pizza: Place a baking stone on the middle shelf of the oven, unless you know your oven well enough to place it on a different shelf, and preheat to 450° for at least 30 minutes. Make 1 pizza at a time unless your peel and oven can accommodate both pizzas. Roll the dough ball out on a counter and transfer it to a peel or inverted sheet pan that has been dusted with flour.
- Mix the olive oil with the remaining ¼ cup BBQ sauce and spread 2 T. or so of the sauce over the surface of the dough, leaving a ¼-inch border uncovered. Arrange half of the mozzarella over the top of the pizza, and then place half of the diced BBQ chicken evenly over the pizza. Top with 1 cup of the red grapes.
- Carefully slide the pizza from the peel to the baking stone. It should take 10-12 minutes to bake. When it is done, the crust should be puffy and slightly charred on the edge and thinner in the center.
- Remove from the oven and top with fresh basil leaves and 1 T. grated pecorino. Slice into quarters and serve.
- Repeat with the remaining ingredients to make the second pizza.
Pizza Dough
- Mix the first five ingredients together in a mixer with dough hook. Blend for 2 or 3 minutes
then slowly add the flour. Mix until a smooth elastic dough forms and knead for 12 minutes. - Allow to proof until doubled in size, punch down, and scale off to 4-ounce balls.
- Brush with oil and place dough in a cool place until ready to cook.
Calories 380 Protein 19 g
Total Fat 13 g Sodium 585 mg 24% DV
Saturated Fat 4 g Potassium 335 mg 10% DV
Trans Fat 0 g Iron 2.3 mg 13% DV
Cholesterol 40 mg Calcium 110 mg 11% DV
Carbohydrate 48 g Vitamin A 200 IU 1% DV
Dietary Fiber 2 g Vitamin C 5 mg 8% DV