Homemade BBQ Sauce…Hand-rolled honey wheat AND white pizza dough (for the spoiled husband) BBQ Chicken Pizza!!!
Because I love my husband…(and don’t feel like listening to him whine) I made him his own “white” pizza, while I enjoyed my honey wheat bbq pizza and here’s what I did:
(Same bbq sauce recipe from the paleo chicken bbq dish, but doubled this for 2 pizzas):
- 6 oz. Can Organic Tomato Paste
- 1/4 Cup Apple Cider Vinegar
- 1/2 Cup Water
- 1/4 Cup 100% Maple Syrup
- 2 Tbs. Honey
- 2 Tbs. Molasses
- 1 Tbs. Grape Seed Oil
- 1/4 tsp. Salt
- 1/2 tsp. Minced Onion
- 1/4 tsp. Garlic Powder
- 1/8 tsp. Cayenne Pepper
- 1/8 tsp. 21 Season Salute (Trader Joe’s)
- 1/8 tsp. Ground Cloves
For Honey Wheat Pizza Dough (same recipe as the pizza I made with veggies)
- 1 lb. Boneless, Skinless Chicken Breast
- BBQ Sauce (from above)
- 2 Cups Whole Wheat Flour (plus extra for kneading)
- 1/4 oz. Pizza Crust Yeast (“Fast and Easy”)
- 2 tsp. Honey
- 2/3 Cup Hot Water
- 3 Tbs. Grape Seed Oil (plus extra for greasing baking sheet)
- 1/8th Purple Onion (sliced)
- 1 1/2 Cup Shredded Mozzarella Cheese (part skim)
- Cilantro (for garnish)
In a small sauce pan, combine all ingredients for BBQ sauce, step by step, mixing as you go on medium/low-medium heat. You want the contents to simmer but not boil. Allow this to simmer, mixing occasionally, for about 10 minutes.
Cut the chicken into strips and cook in a skillet with a little oil over medium-medium/high heat, mixing occasionally to cook evenly. Once the chicken is about 3/4 way cooked through, remove from heat.
Preheat oven to 425 degrees. Grease your baking sheet (mine was 17 x 12 1/2). In a large mixing bowl, combine the flour, yeast and honey and mix together. Slowly add the how water and mix until it forms a “sticky ball”. Remove from bowl and place on a cleaned surface, dusted with flour. Begin to knead the dough, adding more flour as you need so the dough doesn’t stick. Once the dough has been kneaded for about 4 minutes, or until it becomes “elastic”, begin to roll out into a rectangular form. Place on the greased cookie sheet and begin to press down and into the edges (I brush a little oil around the edges).
Bake the dough for 5 minutes. Remove from oven and pour scoops of the BBQ sauce to evenly spread, leaving a little room for the crust. Sprinkle the cheese, then the chicken strips and onion. Bake again for another 10-13 minutes. Remove from oven and sprinkle cilantro to garnish. Slice and serve!
We enjoyed this with Blue Fin Petite Sirah!