Not Your Average Pizza (But So Delish!)

Untitled-1Photo: Courtesy of Cooking With Cakes.
Christine Fischer of Cooking with Cakes may not be a pro chef, but that doesn't mean she's a mere novice in the kitchen. The self-taught culinarian — who's all for healthy, accessible recipes — knows that succumbing to your five-day bacon craving does not make you weak. It just makes you human.
I think this might be the greatest sweet and savory concoction I’ve ever made. And, you know that means a lot coming from me, as my sweet and savory standards are impossibly snooty. But this? THIS is what dreams are made of. Let’s do it.
The best thing that’s ever happened ever (for now) all started with a simple bag of Perdue Bourbon Glazed Chicken Chunks. I’ve had them lying around my freezer for a few months now, but for whatever reason decided to ignore them every chance I got. Well, that was a huge mistake. Huge! These babies are heavenly! I had found the sweet and savory holy grail, and it was under my damn nose the entire time. It figures, ya know? Alanis Morissette style.
At first I simply microwaved a few chunks to get a taste for where they could go. Then I had half a bite and realized these could literally go anywhere, specifically into my mouth at lightening speed. Like, I could barely wait for batch two to finish cooking. As in, I ripped them from the microwave when they were only kinda/sorta done. Yes, I ate some half-frozen chicken. Which means, I am officially insane. But hey, they were still good.
Untitled-3Photo: Courtesy of Cooking With Cakes.
Once I collected my thoughts and my last shreds of dignity, I decided that eating these a la carte was not putting them to their best use. Yes, they were still outrageous, but they could be more. More delicious. More amazing. More everything! I could make them into the most ultimate pizza ever!
Since the chicken is already completely major, all I needed were a few complimenting elements to make things ultimate. The bourbon glaze had me automatically thinking of a caramelized onion/cheddar cheese combo, so I went with my gut and did just that. At first I considered doing a sandwich, then a quesadilla, but eventually settled on a pizza, because pizza equals greatness. But, since America is all about freedom, reincarnate this trio anyway you like — I’m pretty sure it’d taste good on cardboard.
And P.S. — I had leftovers for breakfast.
Untitled-2Photo: Courtesy of Cooking With Cakes.
Ultimate Bourbon Chicken Pizza
1 lb refrigerated pizza dough
1 lb Perdue Bourbon Glazed Chicken Chunks
1 1/4 cups part skim shredded cheddar cheese
2 medium red onions
1 tbsp + 1 tsp Extra Virgin Olive Oil 1/2 tsp sea salt and coarse black peppercorn
Cooking spray to grease
Flour to roll out dough
Fresh parsley to garnish (optional)
Remove dough from refrigerator and let thaw until needed, around 20 minutes. On cutting board slice red onions into thin strips. In large skillet, sauté onions in 2 tsps EVOO over medium flame, gently seasoning with salt ad pepper as they soften. Stir regularly until lightly caramelized (around 20 minutes) then remove from heat.
While onions cook, evenly space frozen chicken on microwave safe plate. Microwave for one minute to 90 seconds until warm but not fully heated, then remove. With a sharp knife slice chicken into strips, then set aside.
When ready, amply flour counter before rolling out dough into 12-inch diameter. Transfer dough to lightly greased pizza sheet, then drizzle the center with 1 tsp EVOO, spreading well with a basting brush. Next, evenly build a thin layer of red onions, then a circle of sliced chicken. Top with cheddar cheese, then fold over the hanging edges to create a crust. Brush last remaining tsp EVOO over crust. Bake pizza at 425 degrees for 15-20 minutes until crust has cooked and cheese has melted. Immediately plate and serve, garnishing with fresh parsley if desired.

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