BBQ Chicken Pizza

Did you hear me?

BBQ.

           Chicken.

                            PIZZA.

It's all together.  At the same time.  Land's sakes alive.  I just made this and I already want to make it again.  It is THAT GOOD!  And... Oh.... AAAAAND:  it is quick and [mostly] easy!  Uh... can you say "win for the mama"?!

To offer a little background info, if you are my friend, you know that I am still continuing on this life-long journey of eating healthy, getting fit, and being the best mama I can be.  And as a dear friend and I bemoan on a near daily basis: the struggle is real.  So real.  But it's my tree, and I am doing my best to also live my life in such a way that my sweet ones see the victory we have in resisting and resting.  (But that's another post for another time...)  That being said, I was craving pizza in a baaaaaad way.  I know from personal experience, a little treat is better than complete denial.  So, pizza it was for the Gibson Gang. 

Ah, one more thing.  If you've read and/or followed my blog very much, you might recall reading this post and my deep, undying love for this pizza crust.  But the thing is, I didn't want pizza in 2-3 days.  I wanted it NOW.  So, I pulled out an old faithful recipe that I have used for years.  I honestly have no idea where it originally came from before being scribbled on the back of a piece of paper, but I'm super happy that I have it!  And now I'm sharing it with you.  You're welcome.

QUICK and EASY PIZZA CRUST:
1 tablespoon yeast [I always use bread machine yeast]
2 tablespoons sugar
1 cup warm water [If you are nervous as to what exactly that means, take a peek here]
2 tablespoons EVOO
1 teaspoon salt
2 1/2 to 3 cups of bread flour 

BBQ CHICKEN TOPPINGS:
3-4 boneless, skinless chicken thighs
Sweet Baby Ray's BBQ Sauce
Block o' Monterrey Jack cheese, shredded
Minced Garlic, optional (well, not in my house... but maybe in yours! ;) )

~If you have a pizza stone, put it in the oven now as you preheat your oven to 475*.

In a mixing bowl, whisk together and let it get all bubbly:

1 tablespoon yeast
2 tablespoons sugar
1 cup warm water

This should take about 5-10 minutes. 

Then, once you are CERTAIN your yeast has proofed, 
          add in the following:

2 tablespoons EVOO
1 teaspoon salt

Give it a quick whisk and then add one cup of bread flour.  Whisk again, and then add one more cup of bread flour.  With the dough hook attachment, turn on your Kitchen Aid mixer [I don't mean to sound pretentious, but that's the mixer I have and use.  I've never made this with any other mixer, so please don't roll your eyes at me-- as I would do if I read that!]. 

Once the flour is incorporated, you will need to add some more flour.  Probably close to 1/2 cup to another full cup.  So in case you are wondering, you will use between 2 1/2 to 3 cups of bread flour total. 

Allow the dough to mix on medium low.  The dough should begin to form a ball and pull away from the sides of the bowl.  If this is not happening after about a minute of mixing and all the flour is incorporated, gradually add a little more flour (letting it get mixed in) until a soft, smooth ball is forming. 

Let it mix for five minutes, usually on a lower setting so that the mixer doesn't bounce off your counter.  The dough should look smooth and soft.  I usually pull it out of the bowl, squeeze all the dough off the dough hook, give the kiddos a taste, and then carefully form the dough into a ball.  Put the dough back into the bowl and cover with a clean dish towel.  Or it can be non-clean.  There will be absolutely ZERO judgment coming from me.  Stay strong, mama. 

Anyway.  Let the dough rest while you get the toppings ready.  I had some chicken thighs that needed used, so I grilled up 3 or 4 boneless/skinless thighs in a stove-top pan.  I sprinkled a little minced garlic in the EVOO before adding the thighs, added a dash of salt, pepper, and onion powder, and let them cook up thoroughly.  I wish I could tell you how long this took, but with three littles running around, two of which were supposed to be practicing their piano and doing homework, and a hubby who currently has TWO infected wisdom teeth, well... I lost track of time.  [But now you know why I needed that pizza!]

I cut up the chicken (With kitchen scissors.  Oh, you don't know about that?  Get some-- your life will never be the same!  You're welcome.) and grated some Monterrey Jack cheese.  All in all, I think I let my dough rise about 20-30 minutes (if that). 

Then, on a well-floured surface [my kitchen table], carefully take the dough out of the bowl and place it onto the table.  I usually kind of stretch the dough out a little bit, and then I have my sweet assistant help me roll out the dough. 

From this recipe, I actually had one large-ish pizza crust (it filled out my pizza stone) and then three smaller rectangled pizzas.  I also like to make the dough more of a medium to thin crust (you know, so I can eat more! ;) ). 

After the dough has been stretched to the right size, carefully remove your pizza stone from the oven and carefully place the dough onto the stone.  Then, dump some BBQ sauce onto said crust, sprinkle the garlic, cover with shredded cheese, and add the chopped up chicken.  Put that puppy in the oven and let it bake for 8-10 minutes (I really start checking around 7 to make sure it doesn't get too done).  Once it is sufficiently golden, melty, and delicious, remove from the oven and allow to rest/cool for about 10 minutes. 


I usually have sheepish confessions, so here is the one for this post:  I was so excited and involved in making this delightful creation that I didn't even take any pictures.  In fact, the only picture I took was of the single, lonely slice that I managed to resist was left over for my child's lunch.

One. lonely. slice.  

 

And you have no idea how much I wanted to eat it.  Being the mama is not an easy job!

One Hour Rolls Intervention!

I'm pretty sure I have shared this recipe before of my most favorite, loved, and go-to dinner rolls.  I use them as dinner rolls, but also-- and often more frequently-- for larger sandwich buns.  Nothing as yummy as sweet and spicy pulled pork barbeque, just spilling over the sides of a warm, yeasty bun.  Have.  Mercy.

I have also shared this delectable recipe with several of my dear friends.  But, alas.  They have not had any of the success with this recipe that I have!  Which makes me super sad. 

So I decided that a roll intervention was in order...

Without further ado ... I give you: step by step instructions for a successful one hour roll!

Ingredients:

1 c warm water

1/3 c sugar

1/3 c oil

2 Tbsp yeast

1 tsp salt

1 egg, beaten

3 1/3 c flour [I always use bread flour]

 

In my Kitchen Aid mixer, I add 2 tablespoons of "bread machine yeast",  1/3 cup of good ole' regular sugar, and one cup of warm water.  

 

*Now, this step is super important.  This is what will make or break your bread (no pun intended!).  I can honestly say that I have never used an actual thermometer to see what the temperature of my water is, but this is my method of testing my water for yeast is to stick my finger in it.  If it makes me think, "Eeek!  That's a bit warm!" I will add some more cold water.  If it's too cool, and doesn't make me think about taking a bath in it, I add a little more hot water.  

 

If your water is too hot, it will kill your yeast, and it doesn't matter how long you wait, it is not gonna happen for you.  If your water is too cold, it will take forever to activate the yeast.  I'll be honest and tell you that I've killed yeast before!  It is not a crisis.   (Though it annoys me b/c you won't really know until you've waited to see if the yeast has proofed.  So than I have to start again, and it's longer before I get to sink my teeth into that yummy roll!)*

Here is what my mixture looked like after whisking the water, yeast, and sugar together.

 

If you look carefully, you can see that the liquid is thin and there are little "specks" in the mix.  

I'm not a scientist, but I think it's the yeast/sugar particles getting ready to get happy! :) 

Then you have to wait.  I usually wait about 10 minutes (though often it's not that long-- but I know what to look for!).  You will know that the mix has "proofed" because it will look frothy and thicker.  Like this:

If you will notice, this is thicker looking with all those bubbles on top.  Also, look at the side of the bowl... see how it left a creamy residue as I kind of "swished" it sideways to take the picture? 

 If your yeast mixture doesn't look like this after 10 minutes, you can either wait a few more minutes (to see if it just is a late bloomer) or toss it and start again, double-checking the temperature of your water.

Then, in a large measuring cup, I pour 1/3 cup of oil (I have used olive, vegetable, canola, and sunflower-- all are perfectly acceptable!), add one egg, and whisk them together.  Then add the oil/egg mix to the yeast mix (which is waiting so patiently in my Kitchen Aid mixer bowl!).  Notice how the oil kind of separates the creamy mixture?

 

 I then sprinkle my salt on top and give it a good whisk.  Next, add one cup of flour and whisk until smooth.  After this, the mixture will be too thick to use the whisk, so don't even try.   I just dump 2 more cups of flour into the mix, and then let the dough hook mix it all up.  Now, you will probably have to add about 1/2 cup more flour to the mix to make sure it's not too sticky.  If it looks like thick cake batter, you need more flour.  If it's tacky, but stays together when you pry it out of the bowl with your flour covered hands, you're golden! 

 

                   

 

 I always scrape it all out, gently roll it into a ball, and then put it back in the bowl to "rest" and rise for 15 minutes.  

 

I always cover my bowl and put it on the back of the stove as I set the oven to preheat to 450*.  

This helps it rise faster and more.  

You will be able to see a difference in the dough after it has risen.  It will look all puffy and delicious.  To be honest, this is usually the stage where my sweet kiddos are kind of looking around, waiting for a taste of the dough.  And mama usually obliges!

Yes, this sweet boy is saying, "Aaaaaah...." just waiting for a taste! :)

 

 

 

You can see the difference in letting the shaped buns rise for 10-15 minutes.  Again, I cover them with a towel and put them on the back of the stove-top to utilize that heat from the oven.  

Once you reach this stage, just pop this tray right into the oven.  BUT!  You need to then turn down the oven to 350*.  I always heat my oven high so that the heat is really "ready" for baking.  However, if you don't turn it down, you are in trouble.

Bake for 10-12 minutes.  It usually takes a little closer to the 12 minute side with the larger buns so make sure that middle is done all the way.  You want the tops to be nice and deeply golden brown.

Oh, don't you wish you could snatch one of these right off your screen?!  I usually butter the tops of the rolls as soon as they come out.  You know.  'Cause...butter.  Yah.  Plus, here's a tip:  if you happen to over-bake them too much, the butter on the tops will keep them soft!  I know, right?!

So there you have it!  I hope that this step by step, pictures included, helps you find success in your baking endeavors.  I love to bake and think there is something so special about homemade.  Kind of like a warm hug all wrapped up in yeasty goodness!

Let me know how YOURS turn out!!!

One final motivational picture for your viewing pleasure... my super yummy cheeseburger!!!

Faux Pho!

I love international food.  I love comfort food.  I love food.  *grins*  And as a little thought-for-free, I am also learning to love and even crave healthy food.  Color me amazed, I know!

Seeing as most of the modern world is in the thralls of cold and flu season-- and our family is deep in that thrall-- I felt it would be appropriate and helpful to have some chicken soup up in la casa de Gibson.  However, I also wanted something at least leaning towards the exciting side.  So Old Mother Hubbard Gibson looked through my pantry and came up with this lovely concoction:

It was quick, it was easy, and it is DEEEEEE-LISH.  Score.  Now, keep in mind, I just grabbed things that I had, and I am an eye-baller by nature.  So I will do my best to give as close as possible measurements.  Just go with it...

Here's what you need:

1/2 cup diced carrots
1/2 cup diced celery
1/2 of an onion, diced
2 tablespoons minced garlic
1 tablespoon soy sauce
1 teaspoon dried oregano
1 tablespoon chicken bouillon
One "chunk" of rice noodles
4 boneless, skinless chicken thighs
2-3 cups hot water
3 cups water, boiled and then removed from heat
Small bag of frozen peas

I cooked the thighs in a pan with a little salt, pepper, and onion powder.  After they were finished, I took them out of the skillet, let them "rest" on a plate, and then used the same skillet to cook the veggies.  (I saved the juices from the chicken and added it to the soup after it was all mixed.)  After the chicken has slightly cooled, dice it up to add to the soup in just a few minutes.

In one tablespoon olive oil, saute the carrots, celery, and onion.  I usually start with the carrots because they take longer to get soft, then add the celery and onion.  Cook until tender and onion starts to be translucent.  Then add garlic and cook a little longer (Don't burn your garlic.  That is disgusting, in my humble opinion...).  Add oregano and soy sauce, stirring well until mixed.  Sprinkle dried bouillon and then add the 2 cups of hot water.

In a separate pan, bring the 3 cups of water to a boil, add the "chunk" of noodles and then remove from heat.  I  covered the pot and left for about 10 minutes.  The noodles will soften and start to separate.  Once the noodles have cooked, add the vegetable mix (from the other pan/pot) into the noodle pot.  Do NOT drain the noodles... you need the water! :)  Add in diced chicken and gently stir to incorporate and season to taste.  Now, I believe at this point, I sprinkled a little more chicken bouillon into the pot and added just a touch of salt.  But just taste it and adjust accordingly.  The beautiful thing is that it's soup!  So you can add more water if it's too strong (yay for my Keurig that gives me hot water at the touch of a button!!!) or more bouillon if it's not "soupy" tasting enough.  And, again with my honesty:  I didn't measure all of the water as I was brewing it and dumping it into the pot.  I'm just trying to recall through my foggy brain how many "dumps" I did.  Just taste it! :)  And don't forget to add those drippings from your chicken thighs back into the soup for even more yummy flavor!!!

Once I dished up the soup for my sweet ones, I added some frozen peas to their bowls.  The frozen peas cool down their soup without watering it down, thaws/cooks the peas, AND adds a little more veggie action to their meal.  Eh, eh, eh...  How great is THAT?!

  After I took a picture of my soup, 

the big kiddos asked me to take a picture of their soup, too.

Ellie said, "It makes me happy!" and Daniel said, "I want to look like I'm chewing."

There are no words for how much I love them.   

I did dump the remainder of the bag of peas right into the pot after serving the sweet ones, leaving the soup on simmer before serving myself and my hubby (who actually didn't eat until almost 2 hours later because he was working in the office).  It was so yummy.  And I actually DID feel better after eating it. 

I hope you love it as much as we did.  There weren't any leftovers, so I can't tell you how it holds up the next day.  However, what I can tell you is that I will definitely be making this again! :)

NOTE:  I am aware that I stated "one chunk of rice noodles".  Remember, I just used what I had... I had a previously opened package of noodles in a zip-lock bag, so I honestly don't even remember the brand that I used.  However, I did weigh the noodles on a food scale before cooking, and the "chunk" weighed 5 ounces.  I'm thinking it was half of a package similar to the one linked in the ingredients.