BON APPETIT, TBTC
2 tbsp olive oil
2 large chicken breast halves, boned
1/2 cup hickory barbecue sauce
7 oz smoked gouda cheese, coarse shredde, d
16 oz boboli
3/4 cup red onion, thinly sliced
1 green onion, chopped
Directions
Position rack in center of oven. Place large baking sheet on rack and
preheat oven to 450 F. for 30 minutes.
Heat olive oil in heavy medium skillet over medium-high heat. Season
chicken with salt and pepper. Add chicken to skillet and saute until
just cooked through, about 5 minutes per side. Transfer chicken to
plate; let rest 5 minutes.Cut chicken crosswise into 1/3 inch-wide
slices. Using slotted spoon, transfer chicken to medium bowl.Toss
with 1/4 cup barbecue sauce. Spread half of cheese on Boboli. Arrange
chicken slices on Boboli, spacing evenly. Spoon any remaining
barbecue sauce from bowl over. Sprinkle red onion over chicken.
Drizzle with remaining 1/4 cup barbecue sauce. Sprinkle remaining
cheese and green onion over.
Transfer pizza to hot baking sheet. Bake until bottom of crust is
crisp and cheese on top melts, about 14 minutes. Let pizza stand 5
minutes.
4 Servings
Bon Appetit Too Busy to Cook
Servings: 4 servings
Barbecue Chicken Pizza Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Chicken; Italian
The History of Recipes
It is quite possible to track the history of written cooking instructions back into the far past, in fact as far back as pharonic Egypt, and quite possibly further than that. Having said that, generally, these old records were just basic hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe found, according to experts is a series of clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`. Progressing into The time of the romans around 25BC a man called Apicius created a number of scripts showing how to cook the recipes cooked by his fellow Romans. In his works, he tells us how the roman meals were separated into appetizers, entrees and afters, a style of dining still practiced today. Additionally, he tells us how the ancient cooks were skilled in the use of many spices and herbs, including a few that will be familiar to modern chefs such as basil, mint and dill. During the next few hundred years, the rich families of the West strove to offer the most extravagent meals, and as a result the best cooks and their collection of recipes became highly prized. Nevertheless, it was during the 1800s that formal cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, testing, and publishing the recipes that were being prepared for the better households. By the time we get to the twentieth century, cooking publications were greatly in demand mostly as a result of increased literacy, people having increased free time and disposable income. |
We hope you enjoy this Barbecue Chicken Pizza recipe.
