Smokey Joe Pizza
- Level: Intermediate
- Total: 1 day 45 min (includes chilling and rising time)
- Active: 45 min
- Yield: 2-3 servings
- Level: Intermediate
- Total: 1 day 45 min (includes chilling and rising time)
- Active: 45 min
- Yield: 2-3 servings
Ingredients
Pickled Red Onion:
Peach BBQ Sauce:
Yeehaw Aioli:
Chicken Thighs:
Smokey Joe Pizza:
Directions
- For the pickled red onions: Heat the vinegar, lime juice, salt and 1/3 cup water over medium heat just until it starts to boil. Put the oregano under the onions in a heat-resistant container, then pour the brine over the top. Let cool and sit in the fridge for 24 hours.
- For the peach BBQ sauce: Heat the oven to 450 degrees F.
- Blend the peaches until smooth in a blender. Pour into an oven-safe pot, then add the ketchup, cider vinegar, molasses, smoked paprika, salt, garlic, mustard, Worcestershire sauce, brown sugar, black pepper, garlic powder, onion powder, cayenne, hot sauce and liquid smoke and whisk together. Bake, uncovered, until it is reduced by 10 to 15 percent and the top is dark brick color with some char spots, 30 to 40 minutes. Transfer to a shallow dish and cool in the fridge overnight.
- For the yeehaw aioli: Add the mayonnaise, sour cream, buttermilk, cider vinegar, chives, dill, garlic, Worcestershire sauce, garlic powder, onion powder, salt, white pepper, MSG and hot sauce to a bowl and whisk, making sure there are no lumps. Refrigerate overnight for best flavor. Whisk before using.
- For the chicken thighs: Heat the oven to 350 degrees F.
- Coat the chicken with the smoked paprika, salt and garlic powder, then the oil. Transfer to a baking sheet and bake until the meat registers at least 165 degrees F, 20 to 30 minutes. Cool in the fridge, then slice thin.
- For the smokey Joe pizza: Oil a 9-inch square baking dish (preferably metal) and add the dough ball. Cover and rest for 2 hours at room temperature.
- Uncover the dough, then press and stretch the dough out to the corners of the baking dish ensuring even coverage; cover and let rest at room temperature to rise, 2 to 3 hours.
- Preheat the oven to 550 degrees F(or at least 500 degrees F). Dress the dough with the cheese, then 3 ounces sliced chicken tossed in 1 1/2 ounces BBQ sauce. Add the bacon. Bake until the edges are dark and crispy and the cheese starts to brown on top, 15 to 20 minutes. Pull from the oven and use a spatula to remove the pizza from the pan to a cutting board. Slice the pizza into 4 squares. Top in this order: beans, corn, yeehaw aioli, pickled red onion, cilantro. Enjoy!
