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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-22-2013, 11:32 AM | #1 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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BBQ Chicken Pizza
BBQ Chicken Pizza
I made a couple of pizzas on Sunday. Here are most of the ingredients. I started out with a BBQ Chicken Pizza. I’ll let my pictures do most of the talking. Roll out the dough. Add the Red Onion. Add the Red Bell Pepper & Sun Dried Tomato. Chicken And Cheese And done. Plated.
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. Last edited by DerHusker; 10-22-2013 at 11:54 AM.. |
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10-22-2013, 12:48 PM | #4 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Work of art!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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10-22-2013, 12:53 PM | #6 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Whole wheat crust? How'd it turn out? I'm trying to find a healthier crust than the typical crust. That looks great to me!
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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10-22-2013, 12:59 PM | #9 |
Full Fledged Farker
Join Date: 02-03-13
Location: Hoopeston IL
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Looks delicious! I made one of those out of left over smoked chicken I had, I made homemade Alfredo sauce and used it instead of tomato, it was amazing!! I followed that up the next week with a smoked pulled pork pizza with SBR for sauce, equally as amazing.
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If it ain't smokin' it must be broken! |
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10-22-2013, 01:01 PM | #10 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Using my best Elvis voice: “Thank You, Thank You Very Much!”
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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10-22-2013, 01:09 PM | #11 | |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Quote:
1 cup of water 3 tbs olive oil 1/3 tsp salt 3/4 tsp sugar 3 cups of all purpose flour (I substitute 1 cup with whole wheat flour) 1 1/2 tsp instant yeast Add the ingredients according to your bread machine (or mixer) and use the dough mode or just stop it and pull the dough before your machine starts to bake it like bread. (Let it rest for a minimum of 2 hours) Depending, break it into 2 or 3 equal parts, roll it out with a pin on a smooth floured surface, dress and cook that pizza! I use plenty of flour when rolling them out. Roll it pretty thin, 3/16 maybe.
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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10-24-2013, 09:09 AM | #12 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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I've been wanting to try one with Alfredo sauce as well as a "Triple P".(Pulled Pork Pizza) Thanks for the reminder.
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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10-24-2013, 09:13 AM | #13 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Looking really good!
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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