Peach Barbecue Chicken Topped Personal Pizzas Recipe

Name: Peach Barbecue Chicken Topped Personal Pizzas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2- 1/4 teaspoons Active Dry Yeast; 1/2 cups Warm Water; 2 Tablespoons Honey; 1 Tablespoon Olive Oil,, Plus More To Oil The Bowl; 1 cup Unbleached Flour; 1/2 cups Whole Wheat Flour Or Whole Wheat Pastry Flour; 1 teaspoon Kosher Salt; 1 Tablespoon Canola Oil; 3/4 cups Red Onion; 1/2 teaspoons Scotch Bonnet Pepper; 1 pound Frozen Peaches; 1/4 cups Bourbon; 2- 1/2 Tablespoons Honey; 2 teaspoons Dijon Mustard; 1 teaspoon Dark Brown Sugar; 1/4 teaspoons Chili Powder; 1 pound Boneless, Skinless Chicken Breasts; 2 cloves Garlic, Smashed; 1 teaspoon Whole Peppercorns; 1 whole Dried Bay Leaf; 2 cups Chicken Broth; 1 cup White Cheddar Cheese; 1/4 cups Pecorino Romano; 1 Tablespoon Olive Oil

Servings: persons

2- 1/4 teaspoons Active Dry Yeast
1/2 cups Warm Water
2 Tablespoons Honey
1 Tablespoon Olive Oil,, Plus More To Oil The Bowl
1 cup Unbleached Flour
1/2 cups Whole Wheat Flour Or Whole Wheat Pastry Flour
1 teaspoon Kosher Salt
1 Tablespoon Canola Oil
3/4 cups Red Onion
1/2 teaspoons Scotch Bonnet Pepper
1 pound Frozen Peaches
1/4 cups Bourbon
2- 1/2 Tablespoons Honey
2 teaspoons Dijon Mustard
1 teaspoon Dark Brown Sugar
1/4 teaspoons Chili Powder
1 pound Boneless, Skinless Chicken Breasts
2 cloves Garlic, Smashed
1 teaspoon Whole Peppercorns
1 whole Dried Bay Leaf
2 cups Chicken Broth
1 cup White Cheddar Cheese
1/4 cups Pecorino Romano
1 Tablespoon Olive Oil

1
Proof yeast in water with honey until foamy, about 5 minutes.
2
Add oil.
3
Combine flours and salt in a large bowl making a deep well in the center.
4
Add the yeast mixture.
5
Stir with fork until mixture and flours come together.
6
Once together, knead about 5 minutes until smooth.
7
Put the dough in an oiled bowl and cover for 2 hours in a warm draft-free area.
8
Or do as mama did and allow to rise in the refrigerator overnight.
9
Meanwhile, make the BBQ sauce.
10
Heat oil in a large skillet over medium heat.
11
Add onions and peppers; cook, stirring occasionally for 8 to 10 minutes.
12
Add the rest of the sauce ingredients and simmer for 30 minutes, stirring occasionally.
13
Place in a blender and blend until liquefied or use an immersion blender.
14
Place in a bowl or jar and set aside.
15
This can be made up to 3 days in advance!
16
Now on to the chicken.
17
In a small saucepan, add chicken, garlic, pepper, and bay leaf.
18
Cover with water or broth.
19
Bring to a boil then turn down to low cooking for 10 minutes.
20
Then remove from heat and allow to sit in the water for 10 minutes.
21
Once slightly cooled, shred with your fingers or 2 forks.
22
Preheat oven to 475F.
23
If you have a pizza stone, warm that as well on the lower rack.
24
Once dough is doubled in sized, punch down dough (if you let it rise overnight, allow to come to room temperature for about 15 minutes first).
25
Shape into 2 balls.
26
Cover balls with plastic wrap and place in a warm draft-free area for 30 minutes to rise.
27
Once risen, shape dough into 8-inch circle with your hands or a rolling pin.
28
Scatter cornmeal on a cast iron skillet or baking pan.
29
Add the dough.
30
Add the BBQ sauce, cheddar cheese, and chicken.
31
If desired, add a few pieces of chicken to the BBQ sauce and place that on top.
32
Then top with freshly grated Parmigiano Reggiano or Pecorino Romano and olive oil.
33
Cook for 10 minutes or until it reaches your desired crispness.
34
Allow to cool slightly and remove from the pan.
35
Then enjoy!
36
This will also taste amazing with some green veggies such as broccoli florets and some crispy shallots!
37
Hope you enjoy this as much as my family did!
38
Happy pizza-making!

960

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2- 1/4 teaspoons Active Dry Yeast, 1/2 cups Warm Water, 2 Tablespoons Honey, 1 Tablespoon Olive Oil,, Plus More To Oil The Bowl, and more.

Yes, Peach Barbecue Chicken Topped Personal Pizzas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peach Barbecue Chicken Topped Personal Pizzas

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