Barbecue Chicken Pizza

I make homemade pizza almost every Friday night, so when I want something other than basic tomato sauce and cheese, I default to this barbecue chicken pizza. Topped with homemade barbecue sauce, caramelized onions, shredded chicken, fresh herbs, and lots of cheese, it’s full of flavor and nothing like your basic pizza. If you’ve never made your own pizza dough, this recipe (Quick and Easy Pizza Crust) is perfect for newbies — and those short on time. Although it’s a yeast dough, it requires very little rise time. For years, I’ve made pizza dough that requires two-plus hours to rise, so I was skeptical of this recipe, but it is just as good!

Barbecue Chicken Pizza
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Prep Time
30 min
Cook Time
10 min
Prep Time
30 min
Cook Time
10 min
For the dough
  1. 2 1/4 teaspoons (.25 ounce) active dry yeast
  2. 1 teaspoon white sugar
  3. 1 cup warm water (110 degrees F)
  4. 2 1/2 cups bread flour
  5. 2 tablespoons olive oil
  6. 1 teaspoon salt
For the Sauce
  1. 16 oz. no-salt-added tomato sauce
  2. 1/4 cup apple cider vinegar
  3. 2 tablespoon Worcestershire sauce
  4. 1/2 cup light brown sugar
  5. 1/8 cup molasses
  6. 1 teaspoon minced garlic
  7. 1 teaspoon kosher salt
  8. Several dashes of cayenne pepper (optional)
For the Caramelized Onions
  1. 1 tablespoon unsalted butter
  2. 1 tablespoon extra virgin olive oil
  3. 1 cup sliced yellow onion
For Assembling
  1. 1 tablespoon extra virgin olive oil
  2. 1 cup cooked chicken
  3. 3 cups cheese (2 cups mozzarella, 1 cup sharp cheddar)
  4. 1/2 teaspoon dried oregano
  5. 1 tablespoon fresh parsley, minced
Instructions
  1. Preheat oven to 450 F (if using a pizza stone, place it in the oven while preheating).
For the Dough
  1. In a medium bowl, dissolve the yeast and sugar in warm water. Let stand until frothy, about 10 minutes.
  2. Stir in flour, salt, and oil. Kneed until smooth.
  3. Turn dough out onto a lightly floured surface and cover with a damp towel. Let rest for 15 minutes.
  4. With a floured rolling pin, roll out dough to desired thickness.
  5. Transfer to a greased pizza pan or a pizza peel dusted with flour and cornmeal.
For the Sauce
  1. Combine sauce ingredients in a medium sauce pan, bring to a simmer, and cook for about 10 minutes until sauce slightly reduces and thickens (yields about 2 cups). Remove from heat, and let cool slightly.
For the Caramelized Onions
  1. Heat the butter and olive oil in a medium pan over medium heat.
  2. Add the sliced onion in an even layer, and cook, stirring occasionally, until golden brown in color, about 10 minutes. Remove from heat and cool slightly.
For Assembling
  1. Brush 1 tablespoon of olive oil along the outside edge of the pizza dough.
  2. Add the sauce, spreading evenly, allowing about an inch around the edge of the dough bare.
  3. Sprinkle with cheese, chicken, the caramelized onions, and herbs.
For cooking
  1. Transfer the pizza to the preheated oven (either on the pizza pan or slide from the pizza peel onto the pizza stone), and bake for about 10-12 minutes, until the crust is golden brown and the cheese is bubbly.
Seasoned to Impress https://seasonedtoimpress.com/

Turkey Enchiladas With Creamy Corn and Green Chili Sauce

My husband regularly requests two recipes: chicken parmesan (I’ll post in the near future) and these turkey enchiladas. This isn’t a traditional enchilada recipe; the filling base is ground turkey (though you could substitute ground beef or even ground chicken) and rather than using red sauce, you make a sauce out of corn, green chilies, cilantro, and cream. It’s so good, I seriously could eat it on just about anything — or by itself (don’t judge me). 

 

Turkey Enchiladas With Creamy Corn and Green Chili Sauce
Serves 4
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Ingredients
  1. 8 wheat tortillas (8 inches), warmed
  2. 1 1/2 cups shredded Mexican cheese blend
  3. 1/4 cup sliced black olives
For the Sauce
  1. 2 cups frozen corn, thawed
  2. 1 can (4 ounces) chopped green chilies
  3. 3 tablespoons chopped fresh cilantro
  4. 1/3 cup evaporated milk (or heavy cream)
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon pepper
For the Filling
  1. 1 lb. lean ground turkey
  2. 1/3 cup chopped onion
  3. 1 teaspoon minced garlic
  4. 1 tablespoon olive oil
  5. 3/4 cup salsa
  6. 1 tablespoon cornmeal
  7. 2 teaspoons chili powder
  8. 1 1/2 teaspoons ground cumin
  9. 1/4 teaspoon cayenne pepper
  10. 1 teaspoon dried oregano
  11. 1/8 teaspoon kosher salt
  12. 1/8 teaspoon ground black pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Add the sauce ingredients to a food processor or blender, and cover and pulse until blended.
  3. Heat the olive oil over medium heat in a large skillet. Add the turkey, onion, and garlic, and cook until the turkey is no longer pink.
  4. Remove the pan from heat, and stir in the salsa, cornmeal, and seasonings.
  5. Working one tortilla at a time, add a heaping 1/3 cup of the turkey mixture down the center, sprinkle with 2 tablespoons cheese, and roll up the tortilla, tucking in the ends. Place each rolled enchilada seam-side down in a greased 11x7-inch baking dish.
  6. Pour the corn sauce evenly over the enchiladas, and sprinkle with olives and remaining 1/2 cup of cheese.
  7. Cover and bake 30 minutes, uncovering for the last 5 minutes.
Notes
  1. *To freeze: Use a foil baking dish and freeze unbaked. Defrost before baking.
Adapted from (slightly) Taste of Home
Adapted from (slightly) Taste of Home
Seasoned to Impress https://seasonedtoimpress.com/

Bruschetta Chicken

I have a love/hate relationship with chicken, especially boneless chicken breasts. If they aren’t marinaded with strong flavors or covered with sauce and cooked just right, I can barely swallow a bite. This recipe meets those standards — coated with basil pesto, topped with diced tomatoes, red onion, basil, and parmesan cheese, and baked until perfectly juicy. 

Bruschetta Chicken
Serves 4
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 3 (about 1 pound) boneless, skinless chicken breasts, butterflied and cut in half
  2. 3 tablespoons prepared basil pesto
  3. 2 tablespoons extra virgin olive oil, divided
  4. 1 cup diced tomatoes
  5. 1/4 cup diced red onion
  6. 1 clove garlic, minced
  7. 1 tablespoon chopped fresh basil
  8. 1 tablespoon balsamic vinegar
  9. 1/2 teaspoon kosher salt
  10. Ground black pepper
  11. 1/2 cup grated parmesan cheese.
Instructions
  1. Preheat oven to 375 degrees.
  2. Season chicken with salt and pepper. Place pieces in a large ziploc bag and add pesto and 1 tablespoon olive oil. Toss around in bag to coat chicken. Remove chicken from bag and place in a greased baking dish.
  3. In a large bowl, add the tomatoes, onion, garlic, basil, balsamic vinegar, 1 tablespoon extra virgin olive oil, and salt and pepper. Stir gently to combine.
  4. Top the chicken pieces with the tomato mixture.
  5. Cover and bake for 20 minutes or until juices run clear.
  6. Sprinkle with grated parmesan cheese, return to oven uncovered, and allow cheese to melt, about 3 minutes.
Seasoned to Impress https://seasonedtoimpress.com/