Barbecued Chicken Pizza

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Barbecued Chicken Pizza

Basic Pizza Dough
Yield: Four 6-inch pizzas

2 tablespoons yeast
1 ¾ cups lukewarm water
2 tablespoons virgin olive oil
2 teaspoons sugar
2 teaspoons salt
4 cups bread flour
1 cup whole wheat flour
bread flour for dusting during mixing
cornmeal for dusting work area

Preheat the oven to 400°

In the mixing bowl of a stand mixer, combine the yeast and add water and let ferment for 10 minutes until the mixture becomes frothy. Add the olive oil, sugar, and salt and let ferment another 10 minutes.

Sift together the bread and wheat flours. Add the flours to the liquid and mix 10 minutes with a dough hook. Add extra bread flour as needed to keep the dough from sticking to the sides of the mixing bowl.

Place the dough in a greased mixing bowl, cover with plastic wrap, and let rise 1 hour.

Turn the dough out onto a work area dusted with cornmeal. Divide the dough into 4 equal pieces. Knead into balls; then roll with a rolling pin into rounds 6 inches across and ¼ inch thick. You are ready for toppings!

NOTE: Place a baking stone or quarry tile on a sheet pan in the oven to preheat. Be sure the tile is very hot before placing the pizzas on it.

Barbecue Chicken with Cheddar Cheese

pizza crusts
½ pound boneless chicken breast, about 1 whole breast
1 cup barbecue sauce
4 tomatoes, diced
1 tablespoon chopped fresh cilantro
2 tablespoons roasted garlic oil
Salt and black pepper to taste
2 cups grated cheddar cheese

Remove the fat and skin from the chicken and separate the breast. Rub ½ cup of barbecue sauce onto the chicken and grill, or pan sear, 3 minutes on each side. Slide the chicken breast on an angle and set aside until ready to assemble the pizzas.

In a small mixing bowl, mix the tomatoes with the cilantro and garlic oil.

Dust a pizza peel (or a large cake circle) with cornmeal and place a rolled out crust on top. Spread a layer of barbecue sauce over the crust and top with one quarter of the sliced chicken. Use a slotted spoon to add one quarter of the tomato mixture, and top with one quarter of the cheddar cheese. Slide the pizza from the peel directly onto the hot quarry tiles in the oven. Repeat this procedure for the remaining 3 crusts.

Bake about 20 minutes.

RECIPE ALERT: Red New Potato Salad with Chopped Dill



Barbeque season is among us as the temperature rises and summer fills the air with warmth and sun. Barbeques provide an escape from cooking in a hot kitchen and are an opportunity to enjoy the fresh air and delicious food with the ones you love. Despite being centered around a grill, barbeques aren’t complete without side dishes. Potato salad is a classic. It is simple to prepare and requires few ingredients. In honor of the season, we decided to spice up the age-old classic potato salad by using an olive oil base and New Red potatoes. Our New Red Potato Salad with chopped dill is a light and delicious alternative to the original creamy version. Olive oil makes this potato salad not only delicious but also nutritious. Filled with healthy fats and fresh ingredients, this reinvented potato salad is sure to be a hit at your next barbeque!


12 red new potatoes, quartered
½ cup virgin olive oil
2 tablespoons white vinegar
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh dill
Salt and black pepper to taste


Bring a large pot of water to boil. Add the potatoes to the boiling water and cook about 12 minutes or until tender. Drain and let the potatoes cool in a large bowl. (Do not run the cooked potatoes under cold water as it will make them mushy and gooey) When the potatoes are cool, add the olive oil, vinegar, lemon juice and dill. Season the salad with salt and pepper to taste and mix gently. Refrigerate until serving time and then dig in!