The Hungry Apple

The long weekend was a success! If you are anything like me you did a lot of relaxing and a bunch of eating!

We started off the weekend with this pizza.  I get so bored of the usual red sauce and mozzarella with toppings pizzas.

To deal with my boredom, I bring you….variety.

I use Publix pizza dough because as much as we try, we can’t find a home made one that we like better. However, if you don’t have a Publix or a dough recipe you love, I recommend  this one.

Start off by marinating one pound of boneless, skinless, chicken breast cutlets in olive oil, salt, pepper and garlic. Grill and cube. I find that using cutlets makes the chicken so much more flavorful and keeps the chicken from drying out. Then toss in your favorite BBQ sauce.

 A parchment paper lined cookie sheet helps your pizza to bake evenly and keep from burning.

A Silpat would work too.

There a really only 3 toppings:  The chicken, pepper jack cheese and thinly sliced red onion.

For the cheese, forget the pre-shredded bags . The powder on that stuff keeps the cheese from melting to its full capacity.

Decorate your pizza and send it back to the oven to get warm and cheesy.

It is o.k. if you have a large crust. We are going to dress that up with butter, Parmesan and black pepper.

Did you know if you wrap your Parmesan cheese in wax paper it will help preserve its shelf life?

Hell yes-to cheese longevity!

Then, sink your teeth into this guy. Or use a fork. Whichever you prefer.

GRILLED BBQ CHICKEN PIZZA

Ingredients:

1 Large Publix pizza dough (or dough of your choice)

1 Pound boneless skinless chicken breast cutlets

2 Tablespoons Olive Oil

2 minced garlic cloves

1/2 Tablespoon sea salt

1 teaspoon freshly ground pepper, plus more for sprinkling crust

1 Cup BBQ sauce

6 oz shredded Monterrey pepper jack cheese (or more if desired), shredded

1 half of a large red onion thinly sliced

1 pat cold butter

3 tablespoons of freshly shredded Parmesan cheese

Instructions and Directions:

Marinate chicken in olive oil, salt , pepper and garlic. Return chicken to the fridge to marinate.

Heat oven to 375 degrees.

Heat grill to medium-high heat. Grill chicken for 4-5 minutes. Turn over and reduce grill to medium-low. Grill for 4-5 minutes longer or until chicken is cooked through but still juicy. Let chicken rest on a plate covered in foil until it is cool enough to handle.

Meanwhile, spread the dough onto a cookie sheet lined with parchment paper. Bake for 8 minutes and remove.

Cut chicken into small cubes. In a bowl, toss the chicken with the BBQ sauce. Then spread the chicken onto the partially baked dough. Next, top with cheese and onion.

Bake on 375 for 15 minutes or until cheese is melted and bubbling.

Remove pizza from the oven and set oven to broil.

Run the cold pat of butter along the pizza crust, this will help hold the pepper and Parmesan cheese to the crust. Sprinkle the pepper (to taste) and the 3 tablespoons of freshly grated cheese around the rim of the pizza.

Return to the oven for approximately 1 minute until cheese is bubbling and Parmesan crust has browned.                          (Do not leave unattended! This part happens quickly!!)

Let the pizza rest for 5 minutes before slicing.

Top with more Parm, dip in ranch or blue cheese dressing if desired.

What is your favorite kind of pizza?