Recipes

Hollanders' BBQ Chicken Pizza

Pairs Well With

Ingredients

Pizza Dough (recipe below)
2 tablespoons cornmeal
1 cup BBQ Sauce (recipe below)
2 chicken breasts, cooked and shredded
1 ½ cups shredded mozzarella cheese
1 cup shredded smoked Gouda
1 medium red onion, finely chopped
½ cup lightly packed cilantro leaves
 

Preparation

Place a pizza stone on the lower oven rack and preheat to 450 degrees F for at least 20 minutes. Sprinkle a pizza peel with 1 tablespoon corn meal. While the oven is heating up, toss the shredded chicken in ½ cup of the BBQ sauce and place in the refrigerator.
 
On a lightly floured surface, roll / stretch your dough into a circle, about 1/8 to 1/4 inch thick. Start in the center and use your fingers to firmly press/stretch out the dough until it is to your preferred thickness. Once stretched, let the dough rest for about 5 minutes before adding toppings. Place the dough onto the cornmeal-dusted pizza peel and brush the outer edge with olive oil.
 
Assemble your toppings. Using a spoon spread ¼ cup of the BBQ sauce onto the base of the pizza right to the edge of where you brushed the olive oil; next evenly distribute the chicken as well as the chopped red onions. Top with ¾ cup of mozzarella cheese as well as ½ cup of the smoked Gouda.
 
Carefully slide your pizza from the board onto your preheated stone. Bake for 8-10 minutes, or until the crust is golden and cheese is bubbly. Remove the pizza from the oven and let rest for 2-3 minutes. Top with fresh cilantro and enjoy!
 

Pizza Dough

Ingredients

1 package active dry yeast
1 ½ cups warm water (about 105 to 115 degrees F)
1 teaspoon sugar
2 tablespoons olive oil
2 teaspoons kosher salt
4 cups bread flour
 

Preparation

In a glass measuring cup, gently combine water, yeast, sugar and oil; let stand for 5 minutes until foaming. In a standup mixer, combine 2 cups flour with salt; pour in yeast mixture and stir until smooth. Let rest and then add remaining 2 cups flour and use the dough hook to knead the dough until a smooth ball forms. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with a clean kitchen towel and let stand in a warm place until it has doubled in size, about a half-hour. Flour hands, punch dough down and divide in half. Form into smooth, tight balls and place in oiled bowls. Cover and let rise again, 30 to 45 minutes.
 

BBQ Sauce

Ingredients

1 large shallot
4 cloves garlic
2 tablespoons tomato paste
1 cup dark beer
1 14.5-ounce can fire-roasted diced tomatoes
1/3 cup apple cider vinegar
2 teaspoons Worcestershire sauce
2 teaspoons smoked paprika
2 teaspoons mustard powder
2 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon Cayenne pepper
¼ cup dark brown sugar
1/3 cup molasses
2 tablespoons lemon juice
 

Preparation

In a saucepan over low heat, sweat shallot and garlic, approximately 5 minutes. Stir in tomato paste and beer and bring to a boil for 3 minutes. Add canned tomatoes, vinegar, Worcestershire and spices. Remove from heat, transfer to blender and puree until smooth. Return to saucepan on low heat, add sugar, molasses and juice from ½ lemon; stir to combine. Season to taste and let cool.

Yields 2 large pizzas

Our sales coordinator Madison Hollander and her new husband, Keith, love to make pizza from scratch. This one featuring barbecued chicken and smoked Gouda proved to be an amazing match with our Georganne Pinot Noir, so the newlyweds scored a magnum in our recipe contest.