Wednesday, May 18, 2005

Pulled Chicken Pizza

Pulled Chicken Pizza

For the chicken

1 tablespoon dark brown sugar
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon ground chipotle chile pepper
1/4 teaspoon salt
1/8 teaspoon ground ginger
16 ounces boneless, skinless chicken thighs

For the sauce

1 teaspoon canola oil
1/4 cup finely chopped onion
1 tablespoon dark brown sugar
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1/8 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1/2 cup ketchup
1/4 cup chicken broth
1 tablespoon cider vinegar
1/2 tablespoon molasses

For the pizza

cornmeal, for dusting
12 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
3 ounces (about 3/4 cup) shredded mozzarella cheese

To prepare the chicken

Preheat grill.

In a small bowl, stir together brown sugar, paprika, chili powder, cumin, chipotle chile pepper, salt and ginger

Season chicken thighs with spice mixture, rubbing into the chicken to thoroughly coat. Place chicken onto the grill and cook until done, about 15 to 20 minutes. Remove and set aside to cool.

To prepare the sauce

In a medium saucepan, heat oil over medium. Stir in onion and cook until tender, about 5 minutes. Add brown sugar, chili powder, garlic powder, dry mustard, allspice and cayenne pepper - cook, stirring, for 30 seconds. Stir in ketchup, broth, vinegar and molasses. Bring to a boil - reduce heat and simmer until slightly thickened, about 10 minutes.

Shred chicken when cool enough to handle. Add chicken into the sauce and cook until warmed through, about 2 minutes.

To prepare the pizza

Preheat oven to 450 degrees with a pizza stone placed on the lowest rack.

Sprinkle enough cornmeal to lightly cover a pizza peel. Stretch and roll out dough to a rough 12" to 13" circle and transfer to the cornmeal-dusted peel. Slide the crust onto the stone and cook until the bottom just begins to brown, about 5 to 7 minutes. Carefully remove from the oven and place the crust, uncooked-side down, onto a wire rack.

Scoop chicken onto the crust and spread to an even layer, leaving a 1/2" border around the edges. Scatter the cheese over the top. Slide pizza back onto the stone and cook until the cheese has melted and the crust is crisp, about 7 to 12 minutes. Remove and let cool slightly before serving.

Makes about 4 servings.

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