Chicken Barbecue Ranch Pizza [project #115]

This twisted up pizza dish gives tomato sauce a night off and uses BBQ sauce as the base. At the supermarket this week, I found a more rare purple bell pepper and decided to add it to my pizza, which was a good thing because my photos of the pizza looked sloppy and off coloured at best so all you get is a shot of my pretty pepper. Normally, bell peppers are found in “stoplight” colours, but there’s more about bell peppers at the bottom in the “ingredient’s life story” expo. Final note: the poster fruit of vitamin C is typically an orange, but ripe (non green) bell peppers contain twice the punch of vitamin C as oranges.

Chicken Barbecue Ranch Pizza: Total Time: 35 minutes Active Time: 15 minutes Serves: Makes about 1 medium pizza

Ingredients:

  • 1 c. cooked leftover chicken of any kind (the flavour profile of this dish is simple enough that it can work with any sort of chicken that you’ve added most any funky flavour to).
  • 5 tbsp. BBQ sauce, divided
  • 1/2 c. plain yogurt
  • 1 sm. bell pepper, thinly sliced
  • 1 sm. red onion, thinly sliced
  • 1 tbsp. ranch dressing
  • 1 1/2 c. any melty cheese
  • 1 chipotle in adobo, chopped, plus about 1 tsp. of the adobo sauce
  • 1 pkg. pizza dough mix, or a homemade recipe (soon there will be a publishing of a crust recipe in a post called Herbed Asiago Pizza Pie).
  • any extra veggies you want thinly chopped or sliced

Directions:

  1.  Preheat an oven to 425˚F. Mix up the dough and allow to rise as per package directions or recipe. Then grease a baking sheet and place the rolled out dough on the sheet.
  2. Spread 2 1/2 tbsp. of the BBQ sauce on the flattened dough. Top with the vegetables and drizzle the ranch over the veggies.
  3. Then mix the the remaining BBQ sauce, yogurt and the chipotle and adobo. Pour this sauce on the chicken and toss until coated. Spread the chicken and sauce on top of the veggies and cover with the cheese.
  4. Bake for 20 minutes and serve.

Notes:

*Bell Pepper, an ingredient’s life story:

  • AKA: sweet pepper or pepper (in the U.K.) or capsicum (in India, Australia or New Zealand).
  • BUYING & STORING: Pick peppers that are heavy for their size, have taut skin that is blemish free and a calyx (the stem of the pepper) that looks fresh. Don’t try to prepare bell peppers before you’re going to cook them, it will cause them to decay rapidly. Also, don’t wash bells under hot water, to clean, use a mixture of equal parts water and vinegar in a little spray bottle. The goal in bell pepper storage is optimal ripeness which can be best judged by the texture and feel of the pepper. The optimal ripeness can be detected by a heft for the size of the pepper and a firmness than yields slightly to pressure, and of course you want vivid colouration. Unwashed peppers will keep in the warmest part of the fridge for about 7-10 days. I wrap mine in a damp cloth and place them in a open zip top bag which retains the moisture but allows for breathing. Bell peppers can be frozen whole in an air tight container and dethawed for use later.
  • HEALTH: 1 c. raw red bell pepper (92g) contains 28 calories. Also, 196% DV of vitamin C, 58% DV of vitamin A, 17% of vitamin B6, 14% vitamin B6, 10.5% DV of folate, 7% of fiber and vitamin E. There are nutritional differences between the different coloured peppers. Red peppers have twice as much vitamin C as green peppers, and they have a lot more lycopene and carotene.
  • ORIGINS: Bell peppers are native to Mexico, Central and the northern part of South America.
  • SEASON: Bell peppers are available year round. Hooray!
  • USED IN: Most types of vegetarian, Chinese and Mexican dishes.
  • VARIETIES: Bell peppers (Capsicum annuum) come in red, orange, yellow, green (which are just unripened versions of  other bells), purple, brown and black.
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