BBQ Chicken Pizza with Poblano Peppers

Susan Pridmore from the Wimpy Vegetarian, brings us a recipe that makes around two 9 inch pies. Takes 6 hours to prepare (considering the dough) and only 8 minutes to cook. I'm not so sure about how the chicken gets cooked so quickly but it sounds promising to have a pie with so much flavor. 

Ingredients:

Pizza dough for 2 pizzas, or make your own
1/2 cup your favorite spicy tomato/pizza sauce (I’ll post my favorite on Tuesday!)
1 poblano pepper
1 roasted chicken breast (I bought a pre-roasted chicken)
1 tablespoon your favorite BBQ sauce
1/3 cup mozzarella cheese, or more if you prefer
1 tablespoon toasted pepitas

Directions:
  1. I make my own pizza dough, but you can buy dough if that’s your preference. If you want to make your own, this is my favorite pizza dough recipe, by Peter Reinhart. It’s fantastic if you like thin and crispy pizzas.
  2. Preheat the oven to 500°F with a pizza stone on the bottom rack one hour before you plan to bake the pizzas.
  3. Place the poblano pepper under the broiler until the skin blisters, around 10 minutes. Flip the pepper over and slip it back under the broiler for another 5 – 7 minutes. Place the pepper in a bag for 10 minutes. Pull it out and peel the skin off. Cut off the top, and remove the seeds, and discard. Coarsely chop the pepper.
  4. Place one pizza disk on a piece of parchment paper placed on an upside-down baking sheet. If the dough is sticky, sprinkle a little flour on top and on your hands. If you can only bake one pizza at a time, work on one while keeping the other covered with plastic.
  5. Stretch the dough with your fingers all around while turning it, until you have a 9? diameter pizza round. Alternatively, roll it out to 9? in diameter.
  6. Spread half of the tomato sauce across the top of a pizza round, leaving a 1? border.
  7. Toss the diced chicken in the BBQ sauce. Use enough BBQ sauce that the chicken pieces are well covered. Add a little more if you want, and sprinkle half of the chicken over the tomato sauce. (If you want to make a vegetarian pizza, mix the tablespoon of BBQ sauce into the tomato sauce, omit the chicken and continue with the recipe.)
  8. Sprinkle half of the coarsely chopped roasted pepper over the chicken, along with half of the cheese.
  9. Slide the parchment paper from the underside of the baking sheet onto the pizza stone. Bake for 8 minutes at sea level; and for 13 minutes at 7000 feet above sea level. The crust should be lightly browned, and the toppings bubbly.
  10. Top with half of the pepitas.
  11. Repeat with the second pizza round.
  12. Serve warm.
Posted by Diane Araga, on August 16, 2013 at 9:00 AM