Thursday, July 10, 2008

Barbecue Chicken Pizza with Grilled Pineapples, Prosciutto, and Cilantro

Take Two! More grilled pizza. This time Barbecue Chicken Pizza with Grilled Pineapples, Prosciutto, and Cilantro from Confections of a Foodie Bride. I was a little nervous because the one time that I tried Hawaiian Pizza (years and years ago), I wasn't a big fan. This pizza has proscuitto instead of ham, grilled pineapple and my favorite herb of all time: cilantro. It's great! Dh and I almost polished off the whole thing. The only thing I'd change next time is that I use the Neely's BBQ sauce recipe that I blogged about here instead of the Emeril's BBQ sauce I picked up at the store. I think homemade would just give it a much better flavor.

Grilling the pineapple gave it a slightly caramelized flavor that was delicious with the tang of the barbecue sauce. And while picky dd didn't come near the pizza, she did scarf down a couple of grilled pineapple rings! Woohoo! This is a great recipe for a definitely-not-run-of-the-mill pizza!














Barbecue Chicken Pizza with Grilled Pineapples, Prosciutto, and Cilantro
Recipe courtesy of Confections of a Foodie Bride

1/3 recipe pizza dough
Olive oil
1 cup barbecue sauce, plus more for garnish
2 boneless, skinless chicken breasts
1 clove garlic, minced
1 can pineapple slices, drained (juice reserved)
3 slices prosciutto, chopped
1 handful fresh cilantro, chopped
1 cup mozzarella cheese, grated

Preheat oven to 450. Heat your grill to med-high.

Put 1/2 cup barbecue sauce, pineapple juice, garlic, and chicken breasts in a glass bowl to marinate for 30 minutes.

Place chicken breasts on grill and cook until juices run clear, approximately 6-7 minutes on each side. Remove from grill. Let rest for 10 minutes and then cut into chunks.

Using a rolling pin or the two-fist method, stretch out your pizza dough to the desired thickness. Brush one side of pizza dough with oil and place oiled-side down over the grill. Cook for about 3 minutes - the dough will begin to bubble on top. Oil the top side of the dough and flip, using tongs. Once the underside has cooked completely (approx 3 minutes), remove from the grill.

Brush pineapple slices with oil and grill until lightly marked on each side. Remove from the grill and cut into chunks.

Spread remaining barbecue sauce on pizza crust. Top with half of the cheese, cubed chicken, pineapple chunks, and chopped prosciutto. Top with remaining cheese and place into oven for 5 minutes, or until cheese has melted. Top with cilantro, drizzle with additional barbecue sauce, and serve.

2 comments:

linda said...

I've never had cilantro on my pizza but I do love it. I love the combination of flavours you used for the pizza!

Lynne J. said...

Wow! This pizza sounds delicious, too! Girl, you sure do know how to pick your recipes. I love pizza and cilantro is the BEST herb in the world, so versatile. I'm going to have to step up my game and get my pizza recipe together. I may even give this one a try, too.