Okay, but first, let's discuss a few things. I really hope that you noticed that the blog has changed ever so slightly. Well, that's because I now pay $100/month to have someone update it and make it look nice.
No, I've just gotten a little more "skilled" at this whole blog thing. I've added a few pages at the top. Some are still a work-in-progress. The one I am most excited about it the 'food' page. If you click on it, you will find links for all the recipes I've ever posted categorized by type. I will continue to update it each time I add a new recipe.
Also, if you look over in the top right has side just above my "Profile" you will find a new search container. You can type in anything and it will search my entire blog!
Lastly, you will now see at the bottom of each post a "Print" button. This is a wonderful new feature, guys! If you click the button, it will open a new window with the entire post inside, pictures and all. You can go through the post and delete the contents you don't want printed (for example, if you just want to print the recipe, delete everything except the recipe). You have the option to print to a pdf file, also.
I am so excited about these new changes. Please let me know what you think!! Check out the 'contact' page and you can send me an email directly! I would love to hear your comments, questions, feedback, etc.!
Okay, but you're not here to read about my adventures with HTML. It's all about the pizza, babay. Am I right? Yeah, I am.
You know the feeling you get when you put on that one pair of skinny jeans and they just fit oh so right? Guys, I'm guessing you don't know this feeling and I'm trying to think of a good analogy for you, but I can't...sorry. Anyway, this is kind of how this pizza made me feel.
I've made pizzas before. We prefer our standard homemade pizza, but I decided to put a twist on the usual this time.
BBQ Chick-en/pea Pizza with Gouda
adapted from eat, live, run
- 1 pizza crust (recipe follows)
- 1/2 can chickpeas, drained and rinsed
- 1/2 cup BBQ sauce of choice
- 1 cup shredded chicken**
- 1 cup freshly grated gouda cheese
Make the pizza dough according to recipe directions. The recipe makes two large pizza crusts, so you may want to freeze half the dough for later.
For best results, preheat a pizza stone in the oven at 450 degrees F.
Bring a pot of water to a boil, then add chicken breasts. Boil chicken until cooked through. Cut into bite size pieces or shred. **If you have a Kitchen Aid stand mixer, you're in luck. Put the chicken breasts in the mixer bowl (preferably while still warm) and set the mixer to med speed using the cookie dough attachment until chicken is perfectly shredded.
Roll out your pizza dough into a large rectangle or circle on hot pizza stone or on a large pizza pan. Drizzle with BBQ sauce. Sprinkle with some of the cheese, then sprinkle on the chicken and chickpeas. Cover toppings with remaining cheese.
Reduce oven temperature to 425 degrees F and bake pizza for 15 minutes, or until cheese has melted and crust is done. Let cool, then cut into slices and serve.
adapted from eat, live, run
- 3 1/2 cups King Arthur unbleached white whole wheat flour
- 1 Tbsp olive oil
- 1 1/3 cup warm water
- 1 packet yeast
- 1.5 tsp sea salt
In a mixing bowl, combine the warm water and yeast.
Stir in the salt and flour and mix on medium high speed on your Kitchen Aid stand mixer for 5 minutes. While the mixer is going, drizzle in the olive oil.
When the dough is soft and elastic, take out of the bowl, rub with olive oil and then place back in the bowl, cover with a dish towel and let rise for one hour.
After the dough has doubled in size, cut in half to make two large pizza doughs or make mini doughs. You could also freeze the dough in a plastic baggie for another time. When you are ready for your pizza, roll out the dough, cover with your toppings and bake at 425 for 10-15 minutes.
*You could also make this dough without and electric mixer, just knead by hand for about 8 minutes and then follow above steps.
|Ladies and Gentlemen, I'm a cook.|
The BBQ sauce I used made this pizza. Without this sauce, it was just pizza. I picked this up at Whole Foods. It's a local (ish) place from Austin. The Viper Pilot shot me a judging look as I licked the spoon...
We made this pizza with every intention of getting some leftovers out of it. However, there was only one slice left. The Viper Pilot kept going back for more. "I am stuffed, but I can't stop eating it! It's so good!" His exact words. Yup. Pilot approved.