Tuesday, May 26, 2015

BBQ Chicken Pizza

I have the slightest obsession with the show Chopped on Food Network. Contestants, most of them professional chefs, receive a basket of mystery ingredients and have to transform them into an appetizer, entree, or dessert within 20 to 30 minutes.

That's pretty much how I feel every time I open my refrigerator to prepare dinner on the last day before I go grocery shopping.

Tonight I had some leftovers that needed to be put to good use: roasted chicken and potatoes, caramelized onions, and a half bottle of Cabernet. I also had a handful of fresh rosemary that Cole picked from our neighbor's yard. I feigned frustration. Want me to carry that home for you darling?

Have I mentioned how much I love California? Food grows everywhere here!

So this is what I came up with, a gluten-free pizza crust slathered in a Cabernet reduction barbecue sauce and topped with roasted chicken, sliced potatoes, caramelized onions, and fresh rosemary. It is lovely without cheese, but it would be absolutely epic with fontina.

As I ate it, I imagined Chris Santos saying it was the best bite he had enjoyed all day. Hey, a girl can dream. 

Yields 1 pizza

1 tablespoon olive oil 
2 tablespoons minced onion
2 garlic cloves, minced
1/2 cup cabernet
1/2 cup tomato ketchup
1 teaspoon dijon mustard
1/2 teaspoon smoked paprika
1 teaspoon brown sugar
Sea salt
Freshly ground pepper

1 gluten-free pizza crust*

1 cup cooked chicken, roughly chopped
1 cooked potato, thinly sliced
1 tablespoon minced fresh rosemary
1/4 cup caramelized onion (from about half an onion)

*I prepared my pizza crust from scratch from the cookbook Gluten Free Baking Classics by Annalise G Roberts. It is my go-to for gluten free baking recipes.

  1. To make the barbecue sauce, cook the onion and garlic in olive oil with a pinch of salt over medium-low heat for 10 minutes, until soft. Add the wine and cook down until almost completely reduced. Add all of the remaining ingredients and cook for another two minutes until the flavors come together. Season with salt and pepper.
  2. Ladle the barbecue sauce over the pizza crust . Top with the chicken, potato, onion, cheese (if using), and rosemary.
  3. Bake for 7 to 10 minutes, or until heated through and the cheese has melted.

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