Mikey’s BBQ Chicken Pizza
YIELD: 2 SERVINGS PREP TIME: 10 MINUTES TOTAL TIME: 55 MINUTES GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE
1 Mikey’s Pizza Crust 2 ounces soft ripened almond cheese 1 grilled or smoked chicken breast, shredded 1 ounce hot sauce or Momofuku Ssam sauce 2 ounces red onion, finely sliced 1 ounce baby arugula
For the BBQ sauce: 1 tablespoon coconut oil 12 ounces organic puréed/crushed tomatoes 3.5 ounces organic tomato paste 2 ounces organic molasses or date puree 2 ounces apple cider vinegar 2 teaspoons fish sauce 1 teaspoon Dijon mustard 1 teaspoon onion powder 2 teaspoons garlic powder 1 teaspoon paprika 1 teaspoon cayenne pepper 1 teaspoon ancho chili powder 1 teaspoon Kosher salt 1 teaspoon fresh cracked black pepper 1. To make the BBQ sauce, melt the coconut oil in a pan. Add the tomato paste and let caramelize for 3 to 4 minutes over medium-high heat. Add all of the remaining ingredients except the crushed tomatoes and simmer for 1 minute. Stir in the crushed tomatoes and bring to a simmer. Simmer for 30 minutes. Remove from heat and puree in a blender until smooth.
2. To make the pizza, set your oven to broil ( high heat if your oven has multiple settings). Place the Mikey’s Pizza crust on the top rack (3 to 5 inches from heat source) upside down and toast for 4 to 5 minutes. Be sure to rotate the crust 90 degrees halfway through for even toasting. Flip the crust over and repeat toast again, 2 to 3 minutes. Remove the toasted crust from the oven. Top with a thin layer of BBQ sauce, red onion, almond cheese, and shredded chicken. Return to the oven on a middle shelf for 5 to 8 minutes or until the cheese has melted and the BBQ sauce is bubbling. Depending on your oven’s heat source, rotate 90 degrees every 2 to 3 minutes. Remove the pizza from the oven, top with arugula and hot sauce/sam sauce. Slice, and enjoy!
NUTRITION PER SERVING: CALORIES: 615, FAT: 24G, SATURATED FAT 12G, CHOLESTEROL: 108MG, SODIUM: 2770MG, CARBOHYDRATES: 66G, FIBER: 6G, SUGARS: 35G, PROTEIN: 40G JANUARY - FEBRUARY 2017