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MPs BBQ Chicken Fajita Pizza, leftover creativity.
Mud Pig
Posts: 489
Decided to get a little creative with some leftover fajita chicken that I did two days ago on the Egg. I wasn't in the mood for more chicken tacos yesterday and I've never done a chicken pizza so I gave that a try.
Here are the results.
On the left you have homemade BBQ sauce (1/4 cup ketchup, 1/4 cup apple cider vinager, 1/4 cup water, 1 tbs brown sugar, 1 tbs worcestershire sauce, 2 tsp mustard powder, 1/4 tsp cayenne). On the right in the frying pan I sauteed half a red onion, 3 cloves of garlic, fresh corn until they were sweated nicely. Then added the cubed fajita chicken. I then added the BBQ sauce to the frying pan to bring the flavors together.
Put the BBQ, onion and chicken sauce on some pizza dough. Cut up some fresh buffalo mozzeralla and some basil, placed that on top and drizzled some olive oil on the pie.
This is about at the 6 minute mark at 500 degrees, in total I cooked it for 12 minutes.
First piece was MIA the second I cut it up. A pregnant wife in her 9th month doesn't wait for pics when she's hungry.
Pizza came out so good and full of flavor. The buffalo mozzeralla's creaminess and relative low salt content complimented the bold BBQ, chicken and onion sauce.
One to add to the regular rotation for sure.
MP
Here are the results.
On the left you have homemade BBQ sauce (1/4 cup ketchup, 1/4 cup apple cider vinager, 1/4 cup water, 1 tbs brown sugar, 1 tbs worcestershire sauce, 2 tsp mustard powder, 1/4 tsp cayenne). On the right in the frying pan I sauteed half a red onion, 3 cloves of garlic, fresh corn until they were sweated nicely. Then added the cubed fajita chicken. I then added the BBQ sauce to the frying pan to bring the flavors together.
Put the BBQ, onion and chicken sauce on some pizza dough. Cut up some fresh buffalo mozzeralla and some basil, placed that on top and drizzled some olive oil on the pie.
This is about at the 6 minute mark at 500 degrees, in total I cooked it for 12 minutes.
First piece was MIA the second I cut it up. A pregnant wife in her 9th month doesn't wait for pics when she's hungry.
Pizza came out so good and full of flavor. The buffalo mozzeralla's creaminess and relative low salt content complimented the bold BBQ, chicken and onion sauce.
One to add to the regular rotation for sure.
MP
Comments
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Eggcelent!!!!!!!!!!!
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Looks great as always MP. Did you make your own crust?Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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No, I didn't have the time given that it was a weekday cook. I went to Whole Foods and askws the guys at the pizza counter for a raw Neapolitan pizza dough ball. They make great dough and its fresh daily which is nice. Most of the other places freeze their dough balls so its never as good.
I use to work for Papa Johns in high school so I always refuse to let them slap out the crust for me. Its always better to slap the pie out right before you sauce, top and place it in the egg. Dough won't get all gummy on you from too much handling. -
Dude... thats money! I really like BBQ chicken pizza and that one looks really tasty. I haven't had one with fresh Mozz and basil, but I believe that would be quite tasty!Large and Small BGE * www.quelfood.com
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Great looking pizza
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Nice job on the pie
Toppings sound tasty
Shane -
That pie looks great! What recipe did you use for the dough?Thanks for sharing, Randy(good luck with the new baby!)
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Damn fine lookin pie. Good to see you posting again. Congrats on the newest MP Jr.
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