Peach Barbecue Chicken Personal Topped Pizzas

For a sunny winter's day a sunny dinner is the perfect fit!

I was craving mangoes, but I wanted to make pizza the following night. I looked in my fridge hoping to have some mangoes left over from a previous dinner. None they were eaten. Looked in my freezer for frozen mangoes. None. However while scrummaging, I found some frozen peaches and had an awesome idea. I love pizza with barbecue sauce and it's my son's favorite way since he isn't keen on tomato sauce. So I had the great idea of making a peach barbecue sauce. I've made mango barbecue sauces many times and the whole family thoroughly enjoys it, so I thought peaches would be a great as well. My son doesn't like peaches, or at least he THINKS he doesn't like peaches so I thought this would be a great way to sneak him some.

The peaches were completely thawed, still had specks of ice. My daughter kept sneaking chunks while I was looking the other way!

Sauces are the perfect way to sneak healthy veggies or fruits your children wouldn't at at first site. Check out how I got my son to eat a Hokkaido Squash this past autumn. I am a sneaky Mama. But hey, a mama's gotta do what a mama's gotta do.

This sauce has a great kick and you and your children will love the slight sweetness of the peach paired with the shredded chicken. It's certainly a treat for your taste-buds!! Using whole wheat flour in the makes this pizza less guilty and more healthy.  If you don't like spice, use a dash of red pepper flakes or none at all. My spice hating daughter gobbled these down! Hope you give these a try!

Peach Barbecue Chicken Topped Personal Pizzas

Printable Recipe

For dough

From Cuisine at Home Specials Simple, Healthy & Delicious

1 cup unbleached all purpose flour

1/2 cup whole wheat pastry flour or whole wheat flour (i used this!)

1t kosher salt

1/2 cup warm water

2 1/4 t or one pack of active dry yeast

2 T honey

1 T olive oil

For Peach Barbecue Sauce

Adapted from Epicurious

1 lb frozen or fresh peaches 

1 medium red onion, chopped about 3/4 cup

1/2 t scotch bonnet pepper finely chopped

1 T canola oil

1/4 cup bourbon

2 1/2 T honey

2t dijon mustard

1 t dark brown sugar

1/4 t chili powder

For Chicken*

2 boneless skinless chicken breasts

2 cups chicken broth (homemade or less sodium) or water

1t whole peppercorns

1 cloves of garlic, smashed

1 dried bay leaf

*Leftover chicken or deli rotisserie chicken may be used here instead

For Pizzas

1 cup white cheddar cheese

1/4 cup Parmigiano Reggiano or Pecorino Romano

Directions

Proof yeast in water with honey until foamy, 5 minutes; add oil

Combine flours and salt in a large bowl making a deep well in the center

Add yeast

Stir with fork until mixture and flours come together. Once together, knead about 5 minutes until smooth. Oil a bowl and cover for 2 hours in a warm draft-free area. Or do as mama did and allow to rise in the refrigerator overnight. 

Meanwhile, make BBQ sauce. Heat oil in a large skillet over medium heat.

 Add onions and peppers, cook,  stirring occasionally for 8 to 10 minutes.

Add the rest of the ingredients and simmer for 30 minutes stirring occasionally.
 Place in blender and blend until liquefied or use an immersion blender. Place in bowl or jar and set aside. This can be made up to 3 days in advance!

Now on to chicken. In a small saucepan, add chicken, garlic, pepper, and bay leaf.  Cover with water or broth. Bring to a boil then, turn down to low cooking for 10 minutes. Then remove from heat and allow and sit in water for 10 minutes. Once slightly cooled, shred with fingers or fork.

Preheat oven to 475F. If you have a pizza stone, warm that as well on lower rack.

Once dough is doubled in sized, punch down dough (if you did it over night, allow to come to room temp for about 15 minutes first), shape into two balls. Cover balls with plastic wrap and place in a warm draft free area for 30 minutes to rise.

Once risen, shape dough into 8 inch circle with hands or rolling pin. 

Scatter cornmeal on cast iron skillet or baking pan. add dough.

Add BBQ sauce

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Cheddar Cheese

Chicken. 

If desired add a few pieces of chicken to BBQ sauce and place on top. Then top with freshly grated Parmigiano Reggiano or Pecorino Romano and olive oil.

Cook for 10 minutes or desired crispness. Allow to cool slightly and remove from pan. Then ENJOY!!

This will also taste amazing with some green veggies such as broccoli florets and some crispy shallots! Hope you enjoy this as much as my family did!!!

HAPPY PIZZA MAKING!

Just Peachy, Peach Chutney that is!

While reading my Rachael Ray magazine (don't judge me), I came across an interview where she asked the main character from True Blood, Stephen Moyer, **Confession- I had to Google his name as I never watch the show or have the magazine in my vicinity**  about his fridge and his fantasy dinner party guests. What really stuck out to me was the chutney in his fridge. He described it as a pear and chili chutney and how he used it to dress sandwiches, perk up meat and my mouth began to water.


I've only bought chutney once this past winter, and was a bit turned off that the main ingredient was High Fructose Syrup, especially as it's so easy to make at home! Though that did not stop me from using the whole jar- I just did not buy chutney again. It was a mango chutney and I used it as an accompaniment to curries, to dip pita breads in, spread on a sandwich, etc. I promised myself that I would make some, but never did. Now that I am into jarring/canning I've been researching different things to can. The main thing I am most excited canning is chutneys! I do not have any jars yet, but it's on my list of things to order on Amazon as soon as we have extra money. In the meantime I made just enough chutney to accompany tonight's dinner- Lemon-Curry Tilapia with a Cool Cucumber Salad on the side- also from Rachael's magazine.


I found a peach chutney recipe on www.foodnetwork.com and it is really simple, play it safe recipe for a first try. I will be making different varieties in the near future. I absolutely loved this paired with the fish! And you can use it with whatever you want! Slab on some nice toasted crusty bread if you want, chutney is pretty versatile!

Ingredients
1 tablespoon butter
1 tablespoon finely chopped garlic
2 shallots finely diced
1 jalapeño pepper, seeded and diced
1 1/2 pounds fresh peaches, blanched and diced**
1/2 cup sugar
1/4 cup brandy
1/2 cup cider vinegar
Salt and Pepper

Directions
Melt butter, add garlic, shallot and jalapeño and sweat for 1 to 2 minutes on medium heat. Add diced peaches and cook for 2 to 3 minutes,  raise heat to medium high. 






Add sugar and stir cooking for about a minute more. De-glaze pan with brandy and vinegar and stir for a about 1 or 2 minutes, then turn heat down to low until peaches are soft. Season with salt and pepper and serve.