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BBQ Chicken Pizzas

Ingredients

  • 4 bacon strips
  • 1 small sweet onion
  • 4 6-7" pizza crusts
  • Olive oil
  • 1 C. Smoky Coffee BBQ Sauce recipe below
  • 2 boneless chicken breast fillets or chicken thighs baked & shredded
  • 1 C. frozen corn thawed
  • 1 C. shredded mozzarella cheese
  • 1 C. shredded smoked cheddar cheese

Instructions

  • Preheat your oven to 475°.
  • Dice the bacon an onion with a good, sharp utility knife. Cook the bacon in a skillet until crisp; drain on paper towels, leaving the grease in the skillet. Add the onion pieces to the hot bacon grease and cook 10 minutes, until golden brown and softened. Transfer to paper towels to drain.
  • Arrange the pizza crusts on baking sheets and drizzle each with a little oil. Divide the BBQ sauce among the crusts and spread to within ½" of the edges. Arrange the shredded chicken evenly over the sauce, toss on the corn, drained bacon, and onions. Top with both cheeses.
  • Bake for 12 to 15 minutes, until the cheese is melted and gooey.

Notes

Smoky Coffee BBQ Sauce
Use a chef's knife to mince ½ C. shallot and 1 tsp. garlic; toss them into a medium saucepan. Add 1¼ C. hot brewed coffee, 1 C. ketchup, ¾ C. brown sugar, ½ C. apple cider vinegar, 2 T. ground cumin, 2 T. chili powder, 2 T. soy sauce, and 1 tsp. Sriracha sauce; whisk together to blend. Bring to a simmer and simmer for 40 minutes, whisking occasionally. Use 1 cup sauce for the BBQ Chicken Pizzas and use the remainder on any recipe needing a smoky barbecue sauce. Makes 3 cups
Cold-Brew Coffee
In a 2-qt. pitcher, whisk together 1 C. fresh ground coffee and 8 C. cold water until dissolved. Cover and set at room temp for 12 hours. After 12 hours, line a fine mesh strainer with cheesecloth and slowly pour the coffee through it into a clean pitcher. Discard the cheesecloth and coffee grounds and chill the coffee. To serve, stir and pour over ice.
Redeye Gravy
Whisk together 1 T. flour, ⅛ tsp. instant coffee granules, and a pinch each of ground thyme, ground sage, and cayenne pepper. Melt 1 T. butter in a skillet then whisk in the flour mixture until thick and smooth. Whisk in 2¼ C. brewed coffee and 2 to 3 tsp hot sauce, depending on your taste; bring to a boil over medium-high heat. Reduce heat to medium for 10 minutes, until gravy is thick, whisking often. Remove from heat, whisk in 2 T. heavy cream, and season with salt and black pepper.