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BBQ Chicken and Avocado Pizza Recipe

This BBQ chicken pizza recipe is infused with a tangy duo of barbecue and garlic sauces and topped with spinach, Vidalia onions, corn, and avocado. It’s not your average barbecued chicken pizza.

Recipe courtesy of Chef/owner Joe Edwardsen of Joe Squared, Baltimore, MD

Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.

Re-Calculate: Ingredients

Ingredients:
  • BBQ Sauce (recipe follows)
  • Marinated Free Range Chicken (recipe follows)
  • Roasted Garlic Sauce (recipe follows)
  • 6 each prepared pizza dough, rolled to 10-inch square each
  • 18 oz. spinach, wilted and very well drained
  • 6 cups shredded Mozzarella and shredded Provolone, equal amounts of each
  • 1 1/2 cups fresh corn kernels
  • 6 oz. thinly sliced Vidalia onion
  • 3 each ripe, Fresh Hass Avocados, peeled, seeded* and cut into slices
  • 1 1/2 cups shredded Cheddar
  • 36 sprigs fresh cilantro
BBQ Sauce - Yield: ¾ cup
  • 1 oz. onion, 1/8-inch dice
  • 1/2 tsp. garlic, minced
  • 1 Tbsp. olive oil
  • 1/2 oz. brown sugar
  • 1/4 tsp. mustard, dry
  • 1/4 tsp. chili powder
  • 4 tsp. tomato paste
  • 4 tsp. water
  • 1/3 cup catsup
  • 2 1/2 Tbsp. cider vinegar
  • 2 tsp. Worcestershire sauce
  • 2 tsp. agave syrup or evaporated cane juice
  • 2 tsp. molasses
  • 1/8 tsp. liquid smoke
Marinated Free Range Chicken - Yield: 2 ¼ pounds
  • 3 lbs. raw free range chicken thighs, cut into ¾-inch chunks
  • 1 Tbsp. minced garlic
  • 3/8 cup olive oil
  • 1 1/2 tsp. tarragon, dry
Roasted Garlic Sauce - Yield: 6 Tbsp.
  • 1 tsp. roasted garlic, pureed
  • 3/8 cup heavy cream
  • 2 tsp. grated Parmesan
  • 2 tsp. grated Reggiano Pecorino
Instructions:
  1. Per Order:
    Assemble pizzas one at a time as ordered.
  2. Brush the pizza skin with 1 Tbsp. Roasted Garlic Sauce.
  3. Top with 3 oz. very well drained wilted spinach.
  4. Top this with ½ half cup of the Mozzarella and Provolone mixture.
  5. Mix 6 oz. of the cooked chicken with 2 oz. of BBQ Sauce. Place on top of the cheese mixture.
  6. Top with ¼ cup fresh corn kernels
  7. Top with 1 oz. sliced onion.
  8. Top with another ½ cup of the Mozzarella and Provolone mixture.
  9. Top with half of a large Fresh Hass Avocado, sliced.
  10. Top with ¼ cup cheddar.
  11. Bake in a hot pizza oven until the pizza dough is cooked and is well browned and the cheese is bubbly.
  12. Garnish with 6 sprigs of cilantro. Serve immediately.
BBQ Sauce
  1. In a small pot, sauté onion and garlic in the olive oil for a few minutes.
  2. Add all of the rest of the ingredients and stir.
  3. Simmer for 15 minutes. Cool.
  4. Puree and then refrigerate.
Marinated Free Range Chicken
  1. Sauté chicken mixture until just cooked, about 6 minutes.
  2. Transfer to a bowl and stir in tarragon.
  3. Refrigerate.
Roasted Garlic Sauce
  1. Place all ingredients in a small sauté pan and bring to a simmer.
  2. Transfer to a small container and refrigerate.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
BBQ Chicken and Avocado Pizza Recipe
 
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