Barbecue Chicken Pizza?
 

Arri London > wrote in :

>
>
> Christine Dabney wrote:
>>
>> Heya folks,
>>
>> I got the idea of fixing a barbecued chicken pizza from both Damsel
>> and Nexis. I think I will do it this weekend.
>>
>> I already have some roasted chicken that I can use. Now, I have been
>> reading on various food blogs about this type of pizza... Most seem
>> to use a bbq sauce as the "sauce" and then put the chicken on top of
>> that...
>>
>> I think I saw here, that someone doused the chicken in the bbq sauce
>> then put it on the pizza... I had been thinking along those lines,
>> til I started reading the blogs...
>>
>> I have never made a pizza like this before... Those of you that have,
>> how do you fix yours? Do you use the bbq sauce as the "sauce"? Or
>> use something else? What other ingredients do you use? I think I saw
>> Nexis mention smoked gouda, and that sounds pretty good to
>> me...although I don't have any handy. I do have mozzarella though...
>>
>> Christine
>>
>
>
> The BBQ chicken pizzas I've had in London all had some sort of BBQ
sauce
> on them. Chicken may or may not have been cooked in said sauce. Cheese
> was whatever people had in their houses.
>

May I suggest using a homemade BBQ sauce...so it isn't too cloyingly
sweet. I make a apple butter bbq sauce the recipe was posted. Also the
chicken used it might be better to use some smoked chicken...from your
own smoker. I know home smoked red bell pepper strips are nice on pizza.
So this would be a good thing to make from a left overs from a smoked
chicken.

--

The beet goes on -Alan

Barbecue Chicken Pizza?
 

Christine Dabney wrote:
>
> Heya folks,
>
> I got the idea of fixing a barbecued chicken pizza from both Damsel
> and Nexis. I think I will do it this weekend.
>
> I already have some roasted chicken that I can use. Now, I have been
> reading on various food blogs about this type of pizza... Most seem
> to use a bbq sauce as the "sauce" and then put the chicken on top of
> that...
>
> I think I saw here, that someone doused the chicken in the bbq sauce
> then put it on the pizza... I had been thinking along those lines,
> til I started reading the blogs...
>
> I have never made a pizza like this before... Those of you that have,
> how do you fix yours? Do you use the bbq sauce as the "sauce"? Or
> use something else? What other ingredients do you use? I think I saw
> Nexis mention smoked gouda, and that sounds pretty good to
> me...although I don't have any handy. I do have mozzarella though...
>
> Christine
>


The BBQ chicken pizzas I've had in London all had some sort of BBQ sauce
on them. Chicken may or may not have been cooked in said sauce. Cheese
was whatever people had in their houses.

Barbecue Chicken Pizza?
 

Christine Dabney wrote:

> I don't have a smoked chicken, but I do have a whole roasted chicken
> breast. It was my plan to use that, instead of cooking something
> fresh. I wanted to use up the leftovers. ;)

I had one of those new fangled smoker bags laying around is I tried
cooking a turkey breast. The darn thing works pretty good. The turkey
was pretty tasty. One might take notice of the rather reddish hue of
smoked turkey and think it undercooked so use a meat thermometer when
cooking poultry. I cooked it at the highest temperature for 15 to 20
minutes to start the smoke production and then cooked it at a lower temp
for the balance. You'd probably want to open the bag at some point in
the cooking so you don't end up with boiled/steamed turkey.

My guess is that it's possible to duplicate a smoker bag using aluminum
foil and sawdust. I'm gonna have to try that one. My guess is that maybe
some raw rice with a couple of teaspoons of liquid smoke may make an
acceptable substitute for the sawdust.

>
> Christine