Did I mention I hate strength training? I think so, but I am confirming that hatred. Brushing my teeth and washing my face feel like Olympic events after that upper body workout…yowza! And some say they like this feeling? Lunatics 🙂
It’s not news to most of you: Mr. Prevention LOVES pizza. And I like it, but I LOVE California Pizza Kitchen and specifically, the BBQ chicken pizza. BBQ chicken pizza is the quintessential Italy meets American delight, or at least that’s my take. When Faith posted her recipe for California Pizza Kitchen-inspired BBQ Chicken Pizza, it went in my “must make” recipe stack. It’s a shame it took me this long to get around to!
Cast Iron Skillet BBQ Chicken Pizza (Inspired by California Pizza Kitchen) from An Edible Mosaic
1 whole wheat pizza dough (recipe below)
1/4 1/2 cup BBQ sauce
6 oz part-skim mozzarella, shredded
4 oz smoked Gouda, shredded
1 1/2 small onion, diced
5 8 oz cooked chicken breast, diced or shredded
2 Tbsp fresh cilantro, minced
olive oil (to oil the skillet)
12-inch cast iron skillet
Preheat the oven to 500° 450° F. Roll pizza dough to desired thickness and transfer to a pizza stone or pizza sheet. Toss together the 2 cheeses and the minced cilantro. Spread the BBQ sauce on top of the dough (leaving about a 1-inch border around the whole pizza) and sprinkle on half of the cheese. Spread the onion and chicken on top of the cheese, then top with the remaining cheese. Bake for 12-15 minutes. Yield: 1/5th of the pizza.
Nutrition Information (for 1/5th of pizza, including dough): 495 calories; 20.8 g. fat; 60 mg. cholesterol; 989 mg. sodium; 49 g. carbohydrate; 3.2 g. fiber; 8 g. sugar; 32.2 g. protein
Result: Just like the real thing…amazing! I searched HIGH AND LOW for a cast iron skillet last weekend, but found none :(. I’m trying to curb my online shopping habits, but I think I’ll have to cave since I couldn’t find one in stores. I improvised and just made a standard pizza and it turned out great. The cooking temperature and times are adjusted accordingly and there were no issues. I do think red onion would be really good in place of the yellow/white onion, but either is fine. Because my pizza was more like 16″ vs. 12″ I did need more BBQ sauce, and the nutrition information is also adjusted accordingly. Enjoy! So yummy!
1 cup all-purpose flour
1 cup whole wheat flour
1 tsp sea salt
2 ¼ tsp instant yeast
1 tsp sugar
~1 cup water
2 Tbsp olive oil
In a food processor, pulse together the flours, salt, instant yeast, and sugar; once combined, stream the olive oil in through the feed tube (while still pulsing), then slowly stream in as much water as needed for the dough to form a ball (the dough might not need all of the water). Spray a large bowl with cooking spray and transfer the ball of dough to the oiled bowl. Cover the bowl with a damp towel and let it rise for an hour in a warm, draft-free place (the ball should double in size). Punch the dough down, cover it, and let it rise for another 30 minutes. Roll the dough out to the size of your pan, using flour as needed. Yield: 1/5th of pizza dough.
Nutrition Information (for 1/5th of dough): 216 calories; 6 g. fat; 0 mg. cholesterol; 460 mg. sodium; 36 g. carbohydrate; 2.8 g. fiber; 0.8 g. sugar; 6.4 g. protein
Result: I LOVED this dough! It was so easy to work, unlike a lot of pizza doughs. I think this is now my favorite pizza dough recipe! YUM!
I am off today, working on stuff for my business, taking Lily to the dog park, and then enjoying some delicious food with my fellow RD and friend, Gina (+ her sweetie and mine)! I’m excited to catch up with her…she has been one busy chick, too!
Speaking of Lily, it’s been eons since I posted a picture of her. Now that she has her stitches out and she’s all healed up, her eyes are looking soooo booti-ful! 😀
Question: What’s on your perfect pizza? Any fun weekend plans?