Smoked Chicken BBQ Pizza

Total Time:
1 hr 50 min
1 hr 30 min
20 min

1 (12-inch) pizza

  • 1 (12-inch) pizza dough (see recipe)
  • 2 (8 ounce) boneless chicken breast
  • 1 tablespoon olive oil
  • 1 tablespoon Essence, recipe follows
  • 3 cups ketchup
  • 1 cup light brown sugar
  • 1/2 cup Worcestershire sauce
  • 2 tablespoons sesame oil
  • 2 ounces molasses
  • 1 tablespoons chili powder
  • 1 tablespoon ground mustard
  • 2 teaspoons minced garlic
  • 2 teaspoons grated fresh ginger
  • 2 ounces balsamic vinegar
  • 6 ounces Fresh Mozzarella cheese, recipe follows
  • 1 small red onion, julienned
  • 1/4 cup chiffonade of basil
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 2 gallons water
  • Salt
  • 1 pound fresh Mozzarella curd
  • 1 cup finely chopped basil
  • 1 cup roasted garlic
  • Preheat the oven to 450 degrees. Place the baking stones in the oven. Preheat the grill. Season the chicken breast with olive oil and 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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

  • In a large stock pot, add the water. Add enough salt to the water until it tastes like saltwater. Bring the temperature of the water up to about 120 to 130 degrees, until the touch of the water is like hot bath water. Place a colander in the water. Crumble the cheese curd into the water. Using a wooden spoon, stir the mixture until the curd starts to pull. Using your hands or a spoon, pull the cheese until it begins to hold shape. It's like pulling taffy. Do not over pull the cheese because the end product will be rubbery. If the cheese hardens to soon, dip it back in the water and repeat the pulling process. After the desired weight is achieved, dip the cheese in an ice bath. The cheese can either be stored in salted water or rolled in plastic wrap. If you want to flavor the cheese, add the flavorings during the pulling process. Rub your hands with the herbs and garlic and work them into the cheese. Yield: about 1 pound of cheese

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