BBQ Chicken Pizza

Years ago my I met some of my best girlfriends, while working at a local college pizza joint, were we bonded over homemade pizza and fcoccia bread…. We are still the best of friends and love to reminisce about our server years!  I must say I had a love hate relationship with the restaurant. I loved learning about food, but could have done without being a grease ball when I left.

Since moving on from the restaurant I still love to make homemade pizzas any chance I get.  The pizza I’m sharing today has become popular in the last few years, but I think it is just perfect for a weeknight dinner with the boyfriend 🙂

Ingredients ( Serves 4) Preheat Oven to 400 Degrees

1 lb Fresh pizza dough

Flour for dusting

6 oz of Chicken Cooked and Diced

1/2-3/4 Cup BBQ Sauce

1 Cup Provolone Cheese

1 Cup Mozzarella Cheese

1/4 Cup Diced Red Onion

1/4 Cup Chopped Fresh Cilantro

Directions

Dust a clean surface with flour and roll fresh dough out into a 12 inch round. Transfer to a pizza stone. Top with BBQ sauce, chicken, provolone and mozzarella cheese, red onion, and cilantro. Bake in your 400 degree preheated oven for 15-17 minutes. Slice and serve!

I would recommend serving with an ice cold pint of beer or a big glass of white wine, but hey that’s just me 🙂

Chicken Lettuce Wraps

Chinese food is surely one of my guilty pleasures, but with the deep frying and fatty sauces there is nothing healthy about it.Over the last few months I have been slowly collecting different Asian sauces in order to make more “Take out” dishes at home. This recipe was adapted from Skinny Tastes Asian Chicken Lettuce Wraps. I added more veggies and adjusted the marinade.

Ingredients

• 1 Head Iceberg Lettuce
• 1lb Ground Chicken (93/7)
• 1 Cup Diced Button Mushrooms
• 1/2 Cup Assorted Diced Peppers
• 1 Medium Shredded Carrot
• 3 Cloves of Garlic
• 1 1/2 Tablespoons Low Sodium Soy Sauce
• 1/2 Teaspoon Oyster Sauce
• 1 1/2 Teaspoons Sesame Oil
• 1 Tablespoon Rice Wine Vinegar
• 1/2 Tablespoon Vegetable Oil
• 2 tablespoons Stir Fry Sauce
• 2 Tablespoons Chopped Green Onion

Directions

In a small dish combine garlic, soy sauce, oyster sauce, sesame oil, and rice wine vinegar. Stir to mix ingredients. Pour over the uncooked chicken and allow it to marinate.

While the meat marinates, heat a pan over medium heat with the vegetable oil. Add the mushrooms, peppers, and carrot. Saute until veggies have softened (about 5 minutes).  Increase heat to high and add marinated meat. Cook till all the liquid has evaporated. At this point turn off the heat, and add in the Stir Fry sauce.

Transfer into a serving dish and top with chopped green onions.

For the lettuce cups remove the the outter layers of a head of Iceberg Lettuce. Slice in half and gently pull apart to form the cups. Serve meat mixture in the lettuce cups, and top with the dipping sauce below.

Dipping Sauce

• 4 tablespoons Hosin Sauce
• 1 tablespoon Sriracha
• 1 tablespoon Water

Stir to combine.

Well lets just say that Alex gave me a fist pound so I think I nailed it!