San Fransisco BBQ Chicken Pizza
Course: Bread, Main Dish4-6
servings1
hour15
minutes20
minutes1
hour35
minutesMy husband and I went to San Fransisco to get away for a week! We had such a great time! It was so much fun to try new gluten free foods there! One of my favorites was the BBQ Chicken Pizza at Patxi’s Pizza! It was so delicious! I loved the sweet BBQ chicken combined with the smokey bacon and spicy jalapenos! Unfortunately we don’t have those restaurants in Utah so I recreated the pizza.
BBQ chicken pizza is either amazing or a total miss for me. While eating at Patxi’s, I finally figured out why theirs was so much better—it still tasted like pizza! The secret? They use regular pizza sauce, not just BBQ sauce all over the crust. The pizza sauce in this recipe is hands down the best I’ve ever tasted! The BBQ flavor comes from the chicken itself. It makes all the difference! Give it a try!
Ingredients
- Pizza Sauce
1/2 cup celery, sliced
½ cup green onion, chopped
1/3 cup green pepper, chopped
½ teaspoon garlic powder or 2 garlic cloves
¼ cup water
2 cups canned tomatoes, slightly blended
4 6 oz cans tomato paste
2 tablespoons Italian seasoning
1 teaspoon salt
1 teaspoon pepper
- Gluten Free Pizza Crust
2 1/4 teaspoons rapid rise dry yeast
3/4 cup warm water
2 teaspoons brown sugar
2/3 cup white rice flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
1/2 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons olive oil
1 teaspoon cider vinegar
- BBQ Chicken
1 – 2 lbs pre-cooked Grilled Chicken Strips
Sweet Baby Rays BBQ Sauce
- Pizza Toppings
Mozzarella cheese
1 lb bacon
Jalapeno Peppers
Directions
- Make the Pizza Sauce
- Put the celery, green onion, green pepper, garlic powder or garlic cloves and water into a blender and blend. Take the green sauce out of the blender.
- In a large bowl, add 1/2 cup of the green sauce. Freeze the rest of the sauce for another use.
- Pour 1 quart homemade canned tomatoes, or 1 29 oz can peeled whole tomatoes into the blender and slightly blend. Add to the bowl.
- Add tomato paste, Italian seasoning, salt and pepper to the bowl. Mix well. Use what is needed for the pizza and freeze the rest for another use.
- Make the Pizza Crust
- In a small bowl, add yeast, brown sugar and water, and stir. Set aside a let it get bubbly.
- Measure all the dry ingredients into a medium size bowl. Add olive oil, vinegar, and yeast water. Stir with a fork until a ball forms. The dough will be soft. Cover with plastic wrap and let rise until about double in size (20 minutes).
- Prepare the toppings
- While the crust is rising, prepare the bacon and the BBQ chicken. Cook bacon, let it cool, then crumble it into pieces.
- Cut pre-cooked grilled chicken strips into bite-sized pieces, and add to a saute pan. Add enough BBQ sauce to coat generously. Heat the chicken and sauce on medium high heat, stirring often. Remove from heat.
- Wash the jalapeno peppers. Put gloves on. Slice the top of the jalapeno pepper off, then slice down one side of the pepper. Take the seeds out , then slice.
- Make the pizza
- Preheat oven to 375º.
- Stir down the dough. Put your hand inside a sandwich-size plastic bag, then spread the dough with your hand until very thin, making sure you close up any tears or holes in the dough.
- Spread dough with pizza sauce. Place mozzarella cheese on top. Add BBQ chicken, bacon, and jalapeno peppers.
- Bake at 375º for 15 minutes.
Notes
- I like to make the sauce ahead of time and keep it in the freezer.
- You can buy a premade Udi’s frozen crust to save time.
- I like to buy pre-cooked Grilled Chicken Strips, but you can use whatever kind of chicken you like; breasts, chicken tenders, or thighs. Cut about 1 lb into bite-sized pieces and cook in a saucepan over medium high heat with a little olive oil and salt and pepper. Add your favorite BBQ Sauce. Mix in enough sauce to nicely coat the chicken, and heat through.
My family likes things a little spicy, but not too hot. I chose to cut the jalapeno down one side and take out the seeds. This was perfect because you still had a little kick from the pepper, but it wasn’t really hot. If you like it spicy, leave the seeds in.
One Response
Very interesting! I like the idea of having regular pizza sauce on the pizza. That makes it sound so much better.