As a kid I always looked forward to celebrating July 4th. Fireworks, pool time, food, friends… it’s the most exciting part of summer. There are a lot of perks to living this little baseball life we live, but I have to be honest in saying that July 4th isn’t one of them. We do get fireworks at the field two or three nights in July, but no day games! No day games means no barbeques, no pool time, and not nearly the fun of my childhood. To top it off, Ryan has been out of town on the 4th every year since we’ve been dating! So this year I put an end to the July 4th blues…. we celebrated at the end of June. 🙂
I thought Barbeque Chicken Pizza was a fun twist on traditional July 4th eats. You still get the great smoky flavor without the mess and quantity of a slab of ribs. Pizza is easy for appetizers and cocktails and can easily be sliced and placed on a board for people to pick up with their hands. No utensils necessary! This pizza also highlights the beautiful produce in season with sweet fresh corn, juicy heirloom tomatoes, and zesty cilantro. Making the dough is easy and takes very little time, but if you really want to expedite the process go ahead a buy pre-made dough from a bakery or local pizza shop. It’s usually cheaper than store bought brands, made fresh, and won’t have preservatives. I made mine in the oven, but you can continue the holiday festivities by cooking it right on top of the grill!
Makes: 4 entree servings, 6-8 appetizer servings
Prep Time: Cooking Time: 12 minutes Total Time:
For Dough: (optional)
3/4 cup water (120 degrees or so, just hot on your finger)
1 tbs + 1 tsp olive oil
1 cup whole wheat flour
1 cup bread flour
1 tsp salt
1/2 tsp sugar
1 package active dry yeast
2 rotisserie chicken breasts, pulled into bite sized pieces (save yourself some time and skip the cooking)
1/3 + 1/4 cup barbeque sauce
1 large ear fresh corn, kernels removed with a knife
2 heirloom tomatoes, sliced lengthwise
3/4 cup red onion, thinly sliced
1/3 cup packed cilantro
3 tbs olive oil
- For the dough: combine the flours, yeast, salt and sugar in a mixing bowl and whisk together to combine.
- Combine the hot water and the oil in a mixing up, and with the mixer going, gradually add the water to the flours. It will form a sticky ball. You can add water as necessary (1-2 tbs) if it seems particularly dry or add flour if it seems to wet. Remove from the mixer and knead for one minutes. Form the dough into a ball.
- Put the dough in a greased bowl and cover with plastic wrap. Rest for 10-20 minutes.
- Preheat the oven to 475 degrees.
- Roll the dough on a lightly dusted counter top to be roughly 12 inches by 8 inches in size (or the size of a large cookie sheet). Put the dough onto a lightly floured (or lightly cornmealed) cookie sheet.
- Use the back of a spoon or a spatula to spread the 1/3 cup of barbeque sauce into a thin layer across the dough. Next sprinkle with the corn, chicken, tomatoes, and red onions in the order. The juicy tomatoes keep the chicken moist during the cooking, which is why they are in large pieces. When the toppings are layered, put the pizza in the oven for roughly 12 minutes; I would check it after 8.
- While the pizza is cooking, mince the cilantro and whisk in with the oil. Season with salt and pepper. When the pizza is finished, dab the cilantro oil and remaining barbeque sauce around the pizza for garnish and a pop of fresh flavor.
- Slice and serve .