Mikey’s BBQ Chicken Pizza

Delight Gluten Free - - Indulge -

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

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