Smoked chicken barbecue pizza
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | twelve-inch pizza dough; see * note | |
| 2.00 | boneless chicken breasts -; (8 oz ea) | |
| 1.00 | tablespoon | olive oil |
| 1.00 | tablespoon | emeril's essence; see * note |
| 3.00 | cup | ketchup |
| 1.00 | cup | light brown sugar |
| ½ | cup | worcestershire sauce |
| 2.00 | tablespoon | sesame oil |
| 2.00 | ounce | molasses |
| 1.00 | tablespoon | chili powder |
| 1.00 | tablespoon | ground mustard |
| 2.00 | teaspoon | minced garlic |
| 2.00 | teaspoon | grated fresh ginger |
| 2.00 | ounce | balsamic vinegar |
| 6.00 | ounce | mozzarella cheese |
| 1.00 | small | red onion; julienned |
| ¼ | cup | chiffonade of basil |
Directions
* Note: See the "NOLA Pizzas - Basic Dough" and "Emeril's Essence Information" recipes which are included in this collection.
Preheat the oven to 450 degrees. Place the baking stones in the oven.
Preheat the grill. Season the chicken breast with olive oil and Emeril's Essence. Place on the grill and cook for 5 to 6 minutes on each side. Remove from the grill and julienne. In a food processor, combine the ketchup, brown sugar, Worcestershire sauce, sesame oil, molasses, chili powder, ground mustard, garlic, ginger, and balsamic vinegar. Puree until the sauce is smooth. Season with salt and pepper. Spoon the sauce over the dough. Layer the cheese over the sauce. Sprinkle the chicken, red onion, and basil over the cheese.
Place in the oven and bake for 15 to 20 minutes, or until the crust is golden brown. Remove the pizza from the oven. This recipe yields one 12-inch pizza.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2355 broadcast 04-22-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
04-24-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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