Chicken Pizzettes, BBQ Chicken Flavor

What could be the best kind of pizza for those watching Super Bowl or those who do not have enough time due to constantly watching stocks?


The dish could no other be than a BBQ chicken pizzettes from big girl small kitchen. It’s a small pizza that can easily be eaten, mess free, delicious and filling. (Which you can easily customize according to your taste.)


Within bite-sizes, this easy to make pizzas are to die for, with its unique flavours added on it, chicken and cheese! If you haven’t finished the whole batch of goodies, setting it aside is not a problem too since it still tastes as wonderful even if reheated.

Ingredients


For the BBQ sauce

1/2 cup ketchup

2 tablespoons cider vinegar

1 1/2 tablespoons brown sugar

2 teaspoons mustard

1 teaspoon water

1/4 taspoon salt

Black pepper

Dash of hot sauce

Dash of Worcestershire sauce

1 tablespoon whiskey (optional; use water as an alternative)

3 scallions, white parts only, thinly sliced


For the pizzettes

About 1/2 cooked chicken breast, shredded (you’ll want a heaping 1/2 cup of shredded chicken)*

One 17-ounce package Pepperidge Farm puff pastry, thawed and cut into 3-inch rounds using a cookie cutter

Salt and pepper to taste

8 ounces sharp cheddar, grated

3 scallions, green parts, thinly sliced


Directions:

Note: to cook a chicken breast, place it in a saucepan and cover with water. Bring to a boil, then cover the pot, lower the heat, and simmer for 20 to 25 minutes, until the chicken is cooked through. Shred when cool. You can do this in advance, and if you make extra chicken while you’re at it, you’ll have great pre-meditated leftovers for other cooking projects.


Make the sauce: combine all ingredients in a small saucepan. Set over medium-high heat and bring to a boil. Lower the heat and simmer for 5-10 minutes, stirring occasionally, just until the whiskey taste has burned off.


Preheat the oven to 400°F. Arrange the circles on parchment-lined baking sheets at least 1 inch apart.


Place the shredded chicken in a small bowl. Scoop about 5 tablespoons of the barbecue sauce over the chicken and stir to combine. The mixture should be pretty saucy – add more BBQ sauce if needed. Taste for seasoning and add salt and pepper to taste.


Spoon about 1 teaspoon of the shredded chicken mixture onto the center of each circle, leaving a “crust” around the edges. It won’t look like much filling, but you don’t want to overload the dough. Sprinkle on on a few pinches of cheese.


Bake the pizzettes for about 15 minutes, until the cheese is melted and the edges are brown. The puff pastry circles will have puffed up tremendously! But they’ll sink down again in about a minute.


Sprinkle with the scallion greens and serve.


Posted by Diane Araga, on March 15, 2013 at 1:00 PM