Saturday, September 5, 2009

Asian BBQ Pizza

This recipe is one I made up one day as a way to get rid of extra dough and extra chicken I had laying around. I didn't have a lot of other ingredients, so the original version was much simpler than the one picture below, and I think it was actually quite a bit better (I only had a little dough that time, so I had a thinner, crisper crust).

One technique I learned from an earlier pizza attempt was to use a slotted spoon to get the sauce onto the pizza. Since the sauce is very thin and watery, if you are not careful, you can end up with a pool of liquid in the middle of the pizza. So, by using a slotted spoon, I was able to get all the meat and enough of the sauce to impart flavor, but not so much as to have a watery mess.

Asian BBQ Pizza

1/2 small roasting chicken (legs and thighs), diced
1/4 cup hoisin sauce (Chinese BBQ sauce)
1/4 cup soy sauce
1 tbsp honey
2-cloves garlic
1-tsp ginger
dash of cayenne pepper
pizza dough
mozzarella cheese
toppings of choice (green onions or thinly sliced red onions, peppers, zucchini, baby corn, etc.)

  • mix all ingredients above dough in a bowl and marinate for 2-hours
  • Preheat oven to hottest setting with baking stone if available
  • Using a slotted spoon, ladle the sauce / chicken mixture onto pizza
  • add toppings and cheese
  • bake until cheese is melted and starting to brown (5-10 minutes depending on heat of over and thickness of crust)

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