BBQ chicken pizza with roasted poblano peppers and pepitas, with vegetarian option.
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.
Vegetarian Tip:
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.
Cook's Tips:
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.
BBQ Chicken Pizza + Poblanos
Ingredients
- Pizza dough for 2 pizzas or make your own
- 1/2 cup your favorite spicy tomato/pizza sauce
- 1 poblano pepper
- 1 roasted chicken breast I bought a pre-roasted chicken
- 1 Tbsp your favorite BBQ sauce
- 1/3 cup mozzarella cheese or more if you prefer
- 1 Tbsp toasted pepitas
Instructions
- I like to make my own pizza dough, but you can buy dough if you're in a rush.
- 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.
The Ninja Baker says
Your pizza looks warm and inviting, Susan. Something about that cheese and peppers combo which always make for a home run in flavor.
Bravo to you for replicating Joe’s Taco Lounge pizza =)
Nichole C says
Oh my gosh, this looks amazing! I love BBQ chicken…anything!
Helene D'souza says
I need to try to add the topping after a pre dough baking, wonder what it will taste like. Your pizza looks amazing. Would you mind sending me some over? =D
Thanks for the high altitude tips, that should come handy some time.
Bevi says
I love Peter Reinhart’s dough! It has not failed me yet. This sounds like a luscious pizza.
Lauren @ Healthy Delicious says
This looks delicious!
Jen @JuanitasCocina says
Love it all! The poblanos and the crunch from the pepitas!
Paula @ Vintage Kitchen Notes says
Even though I´ve yet to find my favorite pizza dough, I MUST try this recipe Susan! omg, so amazing!
Liz says
What a terrific pizza topping, Susan! I need to branch out and give this one a try 🙂
Christina says
The dough is similar to Chef John from Food Wishes’ pizza dough, which is the recipe I use. Brilliant methods and it does make exceptional crusts! I’ve never made a spicy pizza before, but now you’ve put the thought into my mind! 🙂
Stacy says
What a beautiful pizza, Susan! My favorite topping is jalapeños but that may possibly be because I’ve never tried poblanos. Must rectify that soon! I also love the little sprinkling of toasted pepitas.
Sarah Reid, CNP (@jo_jo_ba) says
There isn’t anything about this I DON’T love!
Soni says
I’d love to try out your pizza since I love BBQ sauce and it looks absolutely delicious!!Love the toasted pepitas for some nice crunch on the top too 🙂
Mary @ Fit and Fed says
My neighborhood pizzeria inspires me to try their toppings at home, too. Your pizza looks beautiful and tempting, I love the spinkle of pepitas on top and idea of the hot flavor combo with poblanos, spicy tomato sauce and BBQ sauce.I’ve done the same thing as you of making the pizza atop a piece of parchment paper and just moving that onto the pizza stone. That can avoid some drama, though I also like using coarse cornmeal on a peel and sliding it off.
Norma Chang says
That is one good looking pizza, love the combination.
Amy Kim (@kimchi_mom) says
This looks great! Love the combination of flavors! Also, beautiful photos!
Laura | Small Wallet, Big Appetite says
Oh wow, the flavours in this pizza sound amazing. I love poblano peppers on anything.
apuginthekitchen says
Looks wonderful Susan, I love pizza and BBQ chicken pizza is big here in NYC, your pizza crust looks amazing, will try that recipe next time I make pizza.
TasteFood says
Wonderful pizza and ode to Joe’s!
Renee says
I recently got that cookbook and haven’t tried the pizza dough yet. Now I will since I have your word on how good it is. Then I’ll add this pizza into my rotation. I like a good variety instead of the same thing all the time.
Courtney @ Neighborfood says
I love buffalo chicken pizza already and adding extra spice with the peppers sounds even better. I really like your “wimpy vegetarian” philosophy. I don’t know if I could ever be completely vegetarian either, but we are trying to focus a lot more on meatless meals, while still enjoying the occasional really excellent steak. 🙂
Cindys Recipes and Writings says
I love BBQ chicken on pizza I never used regular pizza sauce and bbq sauce together. Different, Susan!