BBQ Chicken Pizza with Poblano Peppers: #SundaySupper

There’s a nearby restaurant my husband and I love to go to that’s very popular with local families, Joe’s Taco Lounge. Our favorite dish on the menu is Oaxaca Pizza with BBQ Chicken, made spicy with poblano peppers and salsa. Yes, I know, chicken isn’t on the vegetarian menu. But when we eat out, I eat some fish, and when we go to Joe’s, I get this pizza. It’s absolutely the best pizza I’ve ever had. So for this week’s Sunday Supper, since the theme is “Spice It Up” hosted by Amy at the Kimchi Mom blog, I decided to try to recreate it at home.

First I needed to make pizza dough. I’ve tried a bazillion recipes for pizza dough over the years, and Peter Reinhart’s is by far my favorite. I can’t imagine making it any other way now. There’s a big range in pizza dough, and this one makes a Napoletana, thin and crispy crust. It has great texture and flavor. If you don’t have his book, Bread Baker’s Apprentice, the recipe is also on 101 Cookbooks.

Turf ‘n Turf: Cooking for the Vegetarian – Omnivore table

To make this vegetarian, just omit the chicken and stir two tablespoons of the BBQ sauce into the tomato sauce. Scatter a few Roasted Balsamic Tomato halves on top of the tomato sauce, and increase the amount of poblano peppers. I also recommend laying on an additional cheese. Having two different cheeses can bring a nice depth of flavor to the pizza.

A Few Cooking Notes:

Peter Reinhart’s recipe calls for letting the dough sit in the refrigerator overnight, and I generally skip that step, although I’m sacrificing some flavor. I allow it to rise for 2 hours in a warm area of my kitchen instead, and then continue with the recipe.

Once you’re ready to form the 9″ pizzas, I lightly flour the flattened disk of dough and my hands, and transfer it to parchment paper placed on an upturned baking sheet. I then stretch the dough gently by lifting the edges all around the pizza, allowing the dough to stretch a little at a time. It’s then ready for the toppings.

For making this at high altitude:

* Add another 2 tablespoons ice water to the dough

* Rub olive oil between your hands and pat the dough with it anytime it’s resting under plastic. Be generous with the oil.

* Bake the pizzas for 13 minutes, or until the crust is lightly browned and the toppings are bubbly.

by Susan Pridmore

Makes two 9″ pizzas

Prep Time: 6 hours including making dough

Cook Time: 8 minutes at sea level; 13 minutes at 7000 ft.

Pizza dough for 2 pizzas, or make your own

1/2 cup your favorite spicy tomato/pizza sauce (I’ll post my favorite on Tuesday!)

1 poblano pepper

1 roasted chicken breast (I bought a pre-roasted chicken)

1 tablespoon your favorite BBQ sauce

1/3 cup mozzarella cheese, or more if you prefer

1 tablespoon toasted pepitas

I make my own pizza dough, but you can buy dough if that’s your preference. If you want to make your own, this is my favorite pizza dough recipe, by Peter Reinhart. It’s fantastic if you like thin and crispy pizzas.

Preheat the oven to 500˚F with a pizza stone on the bottom rack one hour before you plan to bake the pizzas.

Place the poblano pepper under the broiler until the skin blisters, around 10 minutes. Flip the pepper over and slip it back under the broiler for another 5 – 7 minutes. Place the pepper in a bag for 10 minutes. Pull it out and peel the skin off. Cut off the top, and remove the seeds, and discard. Coarsely chop the pepper.

Place one pizza disk on a piece of parchment paper placed on an upside-down baking sheet. If the dough is sticky, sprinkle a little flour on top and on your hands. If you can only bake one pizza at a time, work on one while keeping the other covered with plastic.

Stretch the dough with your fingers all around while turning it, until you have a 9″ diameter pizza round. Alternatively, roll it out to 9″ in diameter.

Spread half of the tomato sauce across the top of a pizza round, leaving a 1″ border.

Toss the diced chicken in the BBQ sauce. Use enough BBQ sauce that the chicken pieces are well covered. Add a little more if you want, and sprinkle half of the chicken over the tomato sauce. (If you want to make a vegetarian pizza, mix the tablespoon of BBQ sauce into the tomato sauce, omit the chicken and continue with the recipe.)

Sprinkle half of the coarsely chopped roasted pepper over the chicken, along with half of the cheese.

Slide the parchment paper from the underside of the baking sheet onto the pizza stone. Bake for 8 minutes at sea level; and for 13 minutes at 7000 feet above sea level. The crust should be lightly browned, and the toppings bubbly.

Top with half of the pepitas.

Repeat with the second pizza round.

Serve warm.

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If you love spicy foods, then you’ll love this week’s #SundaySupper! Whether you prefer a whisper of heat, a slow burn, or a peppery dish that slaps you in the face, be sure to join us Sunday for all the recipes listed below.

Snappy Starters & Snacks

Hatch Chile, Grape & Grilled Onion Salsa from Shockingly Delicious

Spicy Tempeh Chips from The Urban Mrs

Sriracha Popcorn from The Girl In The Little Red Kitchen

Cheese, Smoked Paprika and Fennel Crackers from What Smells So Good?

• Baked Banana Pepper Poppers from Daily Dish Recipes
• Spicy Black Bean and Corn Stew from Mama’s Blissful Bites
• Caldo de Camaron y Pescado (Shrimp & Fish Soup) from girlichef
• Bajia with Tomato and Chili Chutney from My cute bride
• Shredded Buffalo Chicken Salad from Casa de Crews
• Sriracha and Parmesan Fries from Mess Makes Food
• Smoky Salmon Chowder from Cindy’s Recipes and Writings
• Hummus with Spicy Turkish Ezme Salad from Neighborfood
• Goat Cheese Stuffed Peppedew Peppers from Healthy. Delicious.
• Tofu Hariyali Kebabs-(Tofu Kebabs in Cilantro Sauce) from Soni’s Food
• Fiery Main Dishes
• Spicy Stuffed Mexican Peppers from Peanut Butter and Peppers
• Jalapeno Popper Fettuccine Alfredo from Chocolate Moosey
• Baked Tilapia en Escabeche from La Cocina de Leslie
• Spicy Grilled Chicken Wings with Two Dipping Sauces from Runner’s Tales
• Chorizo and Scallop Skewers from Jane’s Adventures in Dinner
• Buffalo Chicken Pizza from Cookin’ Mimi
• Thai Cashew Chicken from Doggie at the Dinner Table
• Skillet Jambalaya from Hezzi-D’s Books and Cooks
• Firecracker Chicken from Juanita’s Cocina
• Spiced Turkey Burger Patties from Cook the Story
• Aubergine and Chickpea Curry from Small Wallet, Big Appetite
• Savory Tomato & Poblano Pie from An Appealing Plan
• Venison Mole Rojo from Curious Cuisiniere
• Za’atar Chicken with Fattoush from Food Lust People Love
• Crispy Oven Fried Buffalo Chicken Tenders from In The Kitchen With KP
• Skinny Buffalo Chicken Strips from Webicurean
• BBQ Chicken Pizza with Poblano Peppers and Pepitas from The Wimpy Vegetarian
• Spicy Thai Beef Salad from Magnolia Days
• Buffalo Chicken Sloppy Joes from Cupcakes & Kale Chips
• Spicy Lemon Paprika Chicken Thighs from Family Foodie
• Searing Sauces & Seasonings
• Homemade Buffalo Sauce from Growing Up Gabel
• Whole grain Mustard recipe – Moutarde à l’ancienne from Masala Herb
• Homemade Sriracha Sauce from kimchi MOM
• Zesty Sweets & Sips
• Cinnamon Streusel Scones from Killer Bunnies, Inc
• Fiery Pomelo from My Other City By The Bay
• Cinnamon Monkey Bread from That Skinny Chick Can Bake
• Cinnamon Peanut Butter Skillet Blondies with Ice Cream from Vintage Kitchen Notes

Goldilocks and the 3 Asian-Fusion Bars from NinjaBaking.com

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EDT. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

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