Saturday, May 17, 2014

5/16/14 ChefElla's Grilled BBQ Chicken Pizza

When it gets warm outside cooking can be a challenge.  You want to eat good food, but you do not want use your oven our stove because it can warm up the house.  At my house we grill a lot in the summer so that the house does not get warm.  Because I do not want to give up any of my favorite foods when the temperature is high, I decided to use the grill to make one of my favorite foods, pizza.
Using the grill like the oven is a great way to keep the heat out of your kitchen and the grill gives your food a great flavor.  Using the grill for foods other than hot dogs, steak or hamburgers can be different at first but with a little practice I know you will be able to do it.

For this recipe you will need to use a knife, the stove and the grill.  If you are not allowed to use a knife, the stove or grill by yourself you can have a grown up help.
1. Wash your hands.
2. For this recipe you will need measuring spoons and cups, a knife, a spatula or wooden spoon,
    tongs, a sauté pan, a large spoon, a cutting board and a small mixing bowl.

ChefElla's Grilled BBQ Chicken Pizza (This recipe will make 4-6 servings)
   Grilled BBQ Chicken
8 oz           Chicken Breast (One Large Chicken Breast)
1/8 Cup     BBQ Sauce (To Marinate Chicken), Use your favorite kind of tomato based BBQ sauce.
   Caramelized Onions
1 ea.          Red Onion, Cut Into Strips (1 Medium Onion)
                  -To cut an onion into strips, first take the dry paper like skin off of your onion.
                  Then cut off the root and plant ends.  Onions are round and they can roll so
                   be very careful.  Place the onion on one of the flat sides and then cut it in half (2 half
                   moons).  Put the onion on cutting board flat side down.  If you cut the onion into strips with
                   the curve you will have half moon strips.  If you cut against the curve you will have strips.
1 tsp           Butter or Margarine
1 Tbl.         Olive Oil
1 tsp          Boullion Base, Chicken Flavor
                 -I choose base over powder because I do not like to use products with MSG, and dried
                 boullion usually has MSG in it.
1/4 tsp      Kosher Salt
Pinch        Black Pepper
2 Tbl.        Sherry or Port Wine
                 -Cooking the wine will remove the alcohol from the wine.  If you do not want to cook with
                 alcohol you can leave it out.
    Other Ingredients
1 ea            Pizza Crust
1/4 Cup     BBQ Sauce
3/4 Cup     Cheddar Cheese, Shredded
1/4 Cup     Blue Cheese or Gorgonzola

3. Pre-heat grill.  If you are using charcoal pile the briquettes on one side of the grill.
4. Coat your chicken in BBQ sauce.  Put chicken on the grill close to the heat but not directly over
    the flame.  If you put the chicken directly over the fire it will burn the sugar in the BBQ sauce and
    turn your chicken black.  Cook for 2 minutes.  Turn chicken 90 degrees to the right and cook
    for 3 more minutes.  Flip the chicken over and cook for an additional 4-5 minutes depending
    on the thickness of the chicken.  If you are checking with a thermometer the chicken should be
    cooked to 165F.  Remove the chicken from the grill and let cool.
5. Pre-heat your sauté pan on medium high heat.  Add butter and olive oil to the pan.  When the butter
    melts add the onions.  Stir the onions so that they do not burn 2-3 minutes.  When the onions begin to
    brown and start to turn translucent (a little see through) add the salt, pepper and base, and mix well.
    Cook for another 2 minutes stirring frequently.  Remove the pan from the heat and add the Sherry.
    Mix well.  Cook on low for an additional 2 minutes.  Remove from heat and let sit.
6. Cut up chicken into strips.
7. Put pizza crust on a large plate or cutting board.  Spread 1/4 cup BBQ sauce on the crust using the
    back of a spoon.  Spread the caramelized onions over the crust.  Add sliced chicken to the crust.
    Top with both kinds of cheese.
8. Slide pizza off of your plate or cutting board onto the grill.  Do not put over direct heat or flame.
    Cover the grill while cooking the pizza.  Turn the pizza about every 5 minutes to heat evenly.  Cook
    for about 20 minutes or until the crust is crispy and the cheese is melted.  Using your spatula lift up
    one end of the pizza and slide it back onto your plate or cutting board.


- ChefElla

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