Thursday, August 11, 2011

BBQ Chicken and Smoked Gouda Pizza (with bacon! and caramelized onions!)

I've made something like twenty variations of this BBQ Chicken and Smoked Gouda Pizza over the last year or so. The combination of my sweet and spicy barbecue sauce with smoked Gouda cheese is infinitely craveable. I've made it on the grill and in the oven, with leftover pork and leftover chicken, with green onions, red onions and caramelized onions, with fresh mozzarella cheese as well as the low-fat part-skim kind, with and without the cilantro. This is the first version to include bacon!
BBQ Chicken and Smoked Gouda Pizza
  • 1 boneless skinless chicken breast
  • 1/2 cup plus 3-4 tablespoons barbecue sauce
  • 1 tablespoon olive oil
  • 1 small red onion, thinly sliced
  • 1/4 teaspoon Kosher salt
  • 2 tablespoons cornmeal
  • 1 pizza dough ball
  • 2/3 cup cubed fresh mozzarella cheese
  • 3/4 cup grated smoked Gouda cheese
  • 2 cooked slices of bacon, crumbled
  • 1/3 cup chopped cilantro
  1. Preheat the oven to 375 degrees.
  2. Place the chicken breast in a small casserole dish and pour the 1/2 cup of barbecue sauce over it. Turn the breast a couple of times so that it is evenly coated.
  3. Bake the chicken for 25-30 minutes, depending on its size, until it is done. Remove it from the oven and let it cool before cutting the chicken into small cubes.
  4. Meanwhile, heat the tablespoon of olive oil in a heavy-bottomed medium skillet over medium heat and add the sliced red onion. Stir to coast the onions with the oil.
  5. Saute the onions until they begin to brown. After about 10 minutes, sprinkle with the salt, turn the heat down to medium-low and cook for about another 10 minutes.
  6. Sprinkle the cornmeal over a large pastry or cutting board. Roll out the pizza dough to the desired thinness.
  7. Spread the 3-4 tablespoons of barbecue sauce over the crust. Top with the cheeses, onions bacon and chicken.
  8. Bake at 375 for 15-20 minutes until the cheese is melted and bubbly.
  9. Remove the pizza from the oven and sprinkle with the cilantro.
Yield: One pizza Prep time: 15 minutes Cook time: 50 minutes (for chicken and pizza)

The bacon complements the smokiness of the cheese and ramps up the saltiness just the right amount. And yes, the leftovers are divine right out of the fridge.

This post is linked up over at 33 Shades of Green's Tasty Tuesdays blog hop and These Chicks Cooked.


Emily said...

wow, sooo yummy! Would love it if you came and shared this recipe with us at Tasty Tuesday!

alissa {33shadesofgreen} said...

Oh my gosh - your pizza looks AMAZING! I love everything about it, especially the gouda. Yum! Thanks so much for linking up.

Lynn said...

TAhanks -- I love the versatility of this pizza. I have some leftover pork loin chops with an orange-cumin glaze from earlier this week. They so want to go on this pizza!