Crispy Thin Crust Barbecue Chicken Pizza

Crispy Thin Crust Barbecue Chicken Pizza

Pizza night is always special at our house and a favorite meal for kids and adults alike. Crispy, thin crust pizza is everyone's  preference around here. We also use it for entertaining, letting guests top their own pizzas or cutting individual pizzas into small slices and serving them as hors d'ouevres.

The pizza sauce recipe is a hybrid tomato and barbecue sauce.  You can use a smoky BBQ sauce from the store or try this homemade version.

I love turning almost any pizza into a calzone. Here I used a half ball of dough, about 4 1/2 ounces, and rolled it out to about a 8 inch round. I then  added about half the amount of toppings that I would use on a pizza, keeping them on one half of the dough about an inch away from the edges. Pinch the edges together and roll and fold the edge of the semicircle toward the center to seal. Cut a couple of small slits in the top with the tip of a sharp knife and cook on a pizza stone as you would the pizza for up to 12 minutes.

Barbecue Chicken Calzone

Pizza Dough

Makes Sufficient for six 12 to 14 inch thin crust pizzas or 4 thicker crust pizzas

• Approximately 6 cups 00 Tipo Flour (the recipe will work with all purpose flour)
• 1 1/2 tbsp instant yeast
• 2 tsp sea salt
• 2 ¼ cups lukewarm water
• 2 tbsp extra virgin olive oil (optional, omit for crispier crust)

Mix dry ingredients together except for two cups of the flour. Add the warm water and mix very well with a wooden spoon for about 5 minutes. Add the remaining flour a little at a time until a soft dough forms.

You may need to use a little more or a little less flour, just don't add so much that the dough gets too stiff. Dough that forms into a ball easily but remains soft and a little sticky to the touch is ideal. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes. Allow dough to rest for 2 hours, covered in a warm place or until doubled in size. Knead again for 5- 10 minutes and split dough into 2 - 6 portions and allow to rest for 20 minutes before rolling or stretching your dough into the desired size.

NOTE: Although not completely essential, I always make my pizza dough a day ahead and cold proof it in the fridge overnight. To do this, immediately after the second kneading, when the dough is formed into balls, place it in a long plastic container that has been lined with parchment paper and then well dusted with flour. Cover and store in the fridge overnight. Allow the dough to come up to room temperature for 30-60 minutes before using it.

BBQ Pizza Sauce

In a large saucepan sauté for one minute

• 4 cloves minced garlic in
• 2 tablespoons extra virgin Olive Oil

Add:

• 4 cups San Marzano canned tomatoes, pureed (or canned plum tomatoes)
• 2 tsp oregano
• 2 tsp sweet basil
• 1 tsp fennel seed
• 1 tsp kosher salt
• 2 tbsp brown sugar
• ½ cup of your favorite smoky barbeque sauce
• 2 tablespoons hot sauce (optional) or 1/4 tsp chipotle powder

Simmer all ingredients together over low heat for about 20 minutes. Set aside to cool.

Toppings choose any you like :

Grilled boneless skinless chicken breast cut in slices.
Pre-cooked bacon
Kalamata olives
Roasted red peppers
Sautéed red onion
Cheese: Use any combination you like cheddar, mozzarella, parmasean or monteray jack cheese

Preheat your pizza stone in middle rack of your oven for half an hour at 450 degrees F.
Stretch or roll your pizza dough into rounds and place on a wooden peel that has been sprinkled with cornmeal. The cornmeal will allow the pizza to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your pizza is sliding on the cornmeal base before adding your toppings. Spread pizza sauce over the crust plus a little cheese. Add desired toppings.This type of thin crust pizza cooks very fast (only 8 minutes in my oven) so a single layer of toppings is best. Resist the temptation to pile the toppings high on this particular pizza.

I use cheese that's cut into small cubes rater than grated because it stands up to the heat better in the high heat. Grated cheese may actually burn or brown too much at this heat.

 Shake your peel to make sure the pizza is not stuck. Slide the pizza onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.

Bake for 7-10 minutes depending upon your oven. Bottom and top crust should be nicely browned. Allow pizza to sit for 5 minutes before cutting and serving.

Updated. Originally published October 5, 2007.

Oven Baked "Fried" Chicken Wings with Honey Molasses Barbeque Sauce

Oven Baked "Fried" Chicken Wings with Honey Molasses Barbeque Sauce

With the Superbowl coming up, wings are almost a certainty on most game day menus. Here's my latest version of crispy baked wings which may save a few fat calories but are more convenient to serve on the day too. I often make these a couple of hours ahead of time and simply warm them on a wire rack over a cookie sheet at about 375 degrees F for 10 minutes or so when it's time to serve.

I sometimes find molasses based BBQ sauces to be a little too strongly flavored, so this recipe uses honey as well to maintain the sweetness of the sauce while mellowing the flavor or the molasses.

• 3 pounds chicken wings, washed, trimmed and cut in pieces

For the dredge, mix together:

• 2 cups flour
• 1 teaspoon freshly grated nutmeg
• ½ tsp cayenne pepper
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 1 tbsp dry oregano
• 1 tsp dry thyme
• 1 tbsp powdered ginger
• 1 tsp garlic powder
• 1 1/2 tsp salt

Dip the chicken wings into an egg wash made from whisking together:

• 2 eggs
• 4 tbsp milk

Dip each wing into the flour dredge, then in the egg was and back into the flour dredge again.
Place on a lightly oiled baking sheet and lightly drizzle or spray the tops with a little more canola oil.
Bake at 375 degrees F for about 45 to 60 minutes, depending on the size of the wings. Flip the wing pieces at half way through the cooking time. Serve with Honey Molasses Barbeque Sauce.



Honey Molasses Barbeque Sauce

• One 14 ounce can plain tomato sauce
• 4 tbsp apple cider vinegar
• 2 cloves finely minced garlic
• 1/3 cup fancy molasses
• 1/2 cup honey
• 1 tsp ground ginger
• 1 tsp chipotle powder
• 1 tbsp ground fennel seed
• 1 tsp freshly ground black pepper
• 1 tablespoon ground dry oregano
• ½ tsp kosher salt

Simmer all ingredients together slowly for about a half hour or until the sauce thickens sufficiently. Stir often as the sauce simmers.

Mango Rum Barbeque Sauce

Mango Rum Barbeque Sauce

I've been wanting to try this idea for a grilling sauce for a while now so when we planned some simple juicy grilled pork chops for dinner last week and with some ripe mangoes on the counter top at the ready I decided to give it a shot. Boy was it ever good! The sweet and tangy sauce with fragrant rum and spices was perfect with the thick juicy grilled pork chops that were simply marinated for just a half hour in garlic, lime juice and a pinch of cumin. If you'd rather not use the rum, some orange juice would make a good substitute. I can't wait to try it on chicken and maybe some grilled shrimp too.

In a medium saucepan heat over medium heat

• 3 tbsp olive oil

Add:

• 1 chopped white onion
• 3 cloves chopped garlic

Sauté together until the onions have softened but not browned. Add this to a food processor along with 

• 2 very ripe mangoes, diced

Puree together until very smooth. Add the puree back to the pot and add:

• 1/2 cup rice vinegar
• 2 tbsp freshly grated ginger
• 1/2 cup rum
• 1/2 cup honey
• 1/2 tsp five spice powder
• 1/2 tsp cumin
• 1 tsp black pepper
• 1/2 tsp kosher salt
• 1/2 tsp cayenne pepper (Optional or use more or less to taste)

Simmer together very slowly over low heat stirring every few minutes until the sauce thickens naturally into a consistency that is easy able to be brushed on whatever you are grilling. As you get nearer the end of the cooking time stir the sauce constantly to ensure it doesn't stick to the bottom of the pot. Store in mason jars or airtight containers.

Spicy Barbeque Pork Chop Tacos with Chunky Avocado Salsa

Spicy Barbeque Pork Chop Tacos with Chunky Avocado Salsa

Last night I planned to make simple grilled pork chops using my Maple Chipotle Barbeque Sauce but number one son, Noah, had a yen for tacos. No problem, we combined the two into a very delicious dinner; compromise is what brings family harmony after all.

As the expression goes here in Newfoundland, we all went "face and eyes into it"! We had both hard and soft shell tacos on hand and they were both fantastic. We added some simple homemade chunky avocado salsa to the tacos too which made them even better. I'm always up for a quick, easy dinner idea and this was a particularly good one that I know we will be making again soon.

Spicy Barbeque Pork Chop Tacos with Chunky Avocado Salsa

Serves 4-6

Grill 

8 center loin pork chops

In the last minutes of grilling brush on a good spicy barbeque sauce. You can find my recipe for the Maple Chipotle Barbeque Sauce that I used here.

Let the chops rest covered in aluminum foil for 5 minutes before thinly slicing them across the grain.

Add the sliced pork to either warm soft or hard shell taco shells and top with the salsa.

Chunky  Avocado Salsa

Coarsely chop

2 small tomatoes

1 small red pepper

1 avocado

1/2 small red onion

Add

1 clove minced garlic

finely grated zest of one lime

juice of one lime

1 tbsp chipotle powder

1/2 finely minced jalapeño pepper

1/4 cup chopped fresh cilantro

season with salt and pepper

Toss together well.

Honey Chili Barbeque Chicken

Honey Chili Barbeque Chicken

If you have never made your own barbeque sauce before, you should definitely give it a shot. I make several kinds of barbeque sauce and am always experimenting with making them a little more or less spicy, tangy or sweet. With a good tomato base you can develop your own signature sauces by varying the three key elements.

There is endless variety in the herbs and spices you can add to create fragrant or spicy versions. Smoked spices like chipotle powder and smoked paprika can add an additional smoky hint. Use different vinegars in varying amounts to play with the tangy side of your sauce; I've used everything from rice wine vinegar to balsamic in my sauces. Finally, for the sweet side there are also many options; honey, maple syrup, or brown sugar are some possibilities all of which will add a unique flavor component to a good barbeque sauce. 

Honey Chili Barbeque Sauce

Today's sauce takes its taste inspiration from a pot of chili con carne, using chili powder and cumin as the base spices for a very fragrant spicy sauce. One of my favorite ways to use a homemade barbeque sauce is to add honey to the finished sauce to create an awesome barbeque glaze for chicken or pork. Simply add honey in about a 4:1 or 3:1 ratio of sauce to honey to create a sweet sticky barbeque glaze that is especially awesome on some well grilled chicken wings. Several coats of the glaze in the final minutes of cooking time will make for some of the best you will sample this grilling season.

• 1 large red onion, diced
• 6 cloves minced garlic
• 3 tbsp olive oil

Saute all together in a medium sized saucepan until the onions have softened. Add:

• 8 large very ripe diced tomatoes with the skins removed ( or a 28-32 ounce can crushed tomatoes)

Saute together until the tomatoes begin  break down and get mushy (or until the sauce is reduced by 1/4 if using canned tomatoes), then add:

• 1 1/4 c ups brown sugar
• 1/2 cup malt vinegar
• 1 teaspoon ground thyme
• 4 tbsp chili powder (more or less to taste)
• 2 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper

Simmer all together over low heat for about a half hour or until the sauce reaches the consistency of a good barbeque sauce. I like mine a little thicker than most because it is easier to brush on whatever is being grilled.
Store in airtight mason jars in the fridge.

To make Honey Chili Barbeque Chicken, take one cup of this sauce and blend in 1/3 cup good quality honey. Grill your chicken pieces until almost completely cooked, then start brushing on the glaze, turning the chicken pieces often and continuing to brush multiple layers of the glaze onto them.

Cranberry Apple Sauce

2 cups fresh or frozen cranberries
4 medium apples diced
2/3 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
Juice of half lemon
pinch salt

Simmer together gently for about 20 minutes and allow to cool before serving.

Pulled Pork Sandwiches with Apple BBQ Sauce and Fennel Apple Coleslaw

Pulled Pork Sandwiches with Apple BBQ Sauce

Good pulled pork is a Southern U.S. staple and can be found on many a restaurant menu there. Here is a great recipe to make your own version of this southern classic. I serve the pulled pork with braised fennel and rice for an excellent meal. More often, as shown in the photo below, I use it for fantastic pulled pork sandwiches on hamburger style rolls or as pictured here, some excellent toasted Belgian Loaf from Georgestown Bakery in my neighbourhood. I do insist on adding the BBQ Sauce to the sandwich along with my favorite Apple Fennel Coleslaw.

Begin by dry rubbing a 5 to 6 pound pork shoulder roast with a mixture of

• ½ tsp powdered ginger
• 1 tsp cumin
• 1 tablespoon freshly ground black pepper
• 1 tablespoon dry thyme
• 1 tbsp garlic powder
• 1 tbsp dry oregano
• 1 ½ tbsp kosher salt

Rub all over the surface of the roast, cover and let sit in the refrigerator for several hours or overnight.

Heat 4 tbsp oil in a large heavy bottomed skillet over medium heat and brown the roast on all sides. Transfer the roast to a covered roasting pan. To the roasting pan, along with the roast, add:

• 1 medium sized onion chopped
• 4 medium sized firm apples peeled and chunked

Meanwhile mix together in a medium size bowl:

• ½ cup brown sugar
• ½ cup molasses
• ¼ cup Worcestershire sauce
• ¼ cup Dijon mustard
• ½ cup apple cider vinegar
• 3 tablespoons hot sauce (adjust to taste)
• 1 ½ tsp salt
• 1 tsp freshly ground black pepper
• 1 cup apple juice
• 1 tsp powdered ginger
• 1 tsp Chinese five spice powder

Pour all over the roast, apples and onions in the roasting pan. Cover with aluminum foil then the lid of the roasting pan. Roast in a 300 degree oven for several hours ( approximately 4-5) until the meat is very tender and falling off the bone.

Remove the braising liquid to a saucepan, skim all the excess fat and reduce the liquid until it slightly thickens. At this point you can puree the sauce with an immersion blender or in a food processor to smooth it out and incorporate the cooked onions and apples. Serve over the pulled pork.

The recipe for the Apple Fennel Coleslaw can be found by clicking here.

Apple BBQ Pulled Pork Sandwich

Bourbon Barbeque Ribs

Bourbon Barbeque Ribs

One of my favorite things about the summer grilling season is enjoying a relaxing weekend afternoon in the summer sunshine right at home in our back garden sipping a few cool beverages while these amazing ribs slowly cook to perfection on the grill. Tender, juicy, a little spicy and with an oh-so-delicious slightly sweet sticky homemade barbeque sauce slathered on in multiple layers, these ribs make the end of a beautiful summer afternoon simply perfect.

Begin by coating your pork ribs with a dry rub and letting them sit in the fridge for a couple of hours or overnight. Store any unused dry rub in an airtight container for next time.

• 1 tbsp garlic powder
• 1 tbsp dry mustard
• 1 tsp ground ginger
• 1 tsp salt
• 1 tbsp freshly ground black pepper
• 1 tbsp oregano
• 3 tbsp paprika (or smoked paprika)
• 1 tsp freshly ground nutmeg

For the Bourbon Barbeque Saucebegin my heating in a medium saucepan

• 3 tbsp olive oil

Add

• 6 cloves minced garlic
• 1 medium sized red onion, roughly chopped

Cook until the onions have softened stirring occasionally.

Add

• 1 cup plain tomato sauce
• ½ cup ketchup
• ½ cup apple cider vinegar
• ½ cup orange juice
• ½ cup bourbon whiskey (Use rye whiskey if you prefer or alternatively, apple juice)
• 1 cup brown sugar
• ½ cup honey
• 1 tbsp hot sauce
• 2 tbsp paprika (or smoked paprika)
• 1 tbsp oregano
• 1 tablespoon fresh grated ginger root
• 1 tsp freshly ground nutmeg

Simmer very slowly for about 1 ½ hours, stirring occasionally. Puree the sauce in a food processor or with an immersion blender. Save any leftover sauce by bottling it in mason jars or freezing it in small airtight containers.

You can cook the ribs very slowly on the grill for a couple of hours by using only one burner of your grill and cooking the ribs on the opposite side, not under the direct heat, turning occasionally. Alternatively, you can cook the ribs in a covered roasting pan in a 275 degree F oven for about 2 hours. Either way you decide to cook them, finish the ribs by grilling them directly over medium heat, brushing on the barbeque sauce and turning them after a minute or two. I like to do about 3 coats of the sauce on each side of the ribs. Remove from the grill and serve.

Fried Chicken Wings with Blackstrap BBQ Sauce

Fried Chicken Wings with Blackstrap BBQ Sauce

This is probably the most requested dish that I have ever served when entertaining guests in my home. They have been a mainstay at many a celebration with friends over the years and some are not shy about requesting them in advance when an invitation is extended. We don't like to disappoint. ;)

3 pounds chicken wings, washed, trimmed and cut in pieces.

Mix together

2 cups flour
2 teaspoons freshly grated nutmeg
½ tsp cayenne pepper
2 tsp salt
1 tsp freshly ground black pepper
1 tbsp dry oregano
1 tbsp dry basil

Dip the chicken wings into an egg wash made from
2 eggs
4 tbsp milk

Dredge the egg washed wings in the flour mixture and drop them in a canola oil filled and preheated 350 degree F deep fryer for about 15-20 minutes depending upon the size of the wings until a medium golden brown. Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch. Serve with Blackstrap Barbeque Dipping Sauce. Find that recipe here: http://rockrecipes.blogspot.com/2008/05/blackstrap-barbeque-sauce.html