Tuesday, May 3, 2011

Grilled BBQ Chicken Pizzas with Smoked Gouda and Chives

I was looking for something new to grill tonight..that would not take too much time and I decided to do some grilled flatbread pizzas. The sauce on this pizza turned out so delicious and combines really well with the flavor of the smoked gouda cheese. A fun spin on the regular"old boring" pizza. This recipe is enough for 2 pizzas.

Here is how:
1. Take 2 gluten free flatbread pizza crusts (I used Udi and they taste fantastic) and brush both sides with extra virgin olive oil (you can do this on frozen crusts). Set the pizza crusts aside.

2. To make the sauce..in a saucepan combine:
- 2 Tbs. of butter (melt first)
- 1/4 cup finely chopped yellow onion
- 2 tsp. minced garlic
- 3/4 cup ketchup
- 1/4 cup red wine
- 1/4 cup dijon mustard
- juice from 1/2 a lemon
- 1 Tbs. Worcestershire sauce (Lea & Perrins classic is gluten free)
- 1/2 tsp. chili powder (make sure it is gluten free..I used McCormick)
- 1/2 tsp. dried oregano
- 1/4 tsp. freshly ground black pepper.

3. Bring the sauce to a boil over medium heat. Then, lower the heat and simmer for 5-10 minutes. Set aside.

4. Meanwhile, season 1 large boneless, skinless chicken breast with extra virgin olive oil, salt and pepper.

5. Lightly coat the chicken with some of the sauce and grill it over direct medium heat until the meat is firm and no longer pink in the middle..about 8-12 minutes. Turn the chicken breast over midway.

6. After grilling the chicken, finely chop or shred the chicken and moisten it with some more of the sauce (you may not need all of the sauce).

7. Next, take your pizza crusts and grill them for 2-3 minutes over direct medium heat (turning several times) to get some grate marks on them.
Note: do not worry if the crusts bubble a little..they will deflate when turned over.

8. Take the crusts off the grill and place 1/2 cup of shredded smoked gouda cheese on each crust (1 cup total.
Note: Leave about a 1/2 inch border around the edges of the pizza.

9. Next, arrange the chicken and 1/4 cup of chopped fresh chives over the cheese.

10. Place the pizzas back on the grill  under low direct heat for 4-5 minutes, rotating them for even cooking.
Note: the nature of gluten free grains is that they are more delicate. If the crusts start to char place the pizzas under broiler to melt the cheese completely.

11. Transfer the pizzas to a designated. gluten free cutting board. Cut into wedges and serve warm.

Here is to interesting twists on old staples! xo

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