Sunday night dinner in the Putnam house has traditionally included either a pizza or a store-bought rotisserie chicken. We have made the preparation for this meal either extra easy, by picking up pizza, or eating a plain rotisserie chicken, or "more difficult", by grilling pizza or making an entree with the chicken. Last Sunday, we chose a "more difficult" route, and prepared Chicken BBQ Pizza.
While I "worked pizza" at Bertucci's almost twenty years ago (gulp!), the brick-oven pizza chain introduced the "Polomatch"* pizza, toppings being chicken, diced tomatoes, BBQ sauce, cheese and scallions, This pizza was on the cusp of the fusion food movement, at least for me. The pizza was great! The fuse was a hit!
A few weeks ago, we had an "easy" pizza Sunday. I bought two frozen California Pizza Kitchen pizzas for dinner, which included one of their BBQ Chicken pizzas. It had been awhile since I had last had a BBQ Chicken pizza, but the husband demanded protein on his pizza. It was not as good as the Polomatch, but devoured.
Last Sunday, we had a "more difficult" dinner. I finally tried that Cooking Light recipe for BBQ Chicken Pizza that uses rotisserie chicken (I wrote about it in this post). There was a bit more work involved for a Sunday than I thought, namely sauteeing the onion with the marinara and BBQ sauces.
Here is the before shot:
Apparently, the grocery store does sell pre-baked, seven inch pizza crusts?!
After 10 minutes at 450, here is the after shot:
Cut up scallions definitely add flavor and color!
These were considerable better that CPK's version, and worth it if you are a BBQ Chicken pizza connoisseur. These pizza crusts were also good, and much easier to handle than fresh dough. Still, not as good as fresh dough, but better than Boboli/Pillsbury pizza dough. Worth remembering!
*The Polomatch is now called the BBQ Chicken pizza. Booooo Bertucci's.
While I "worked pizza" at Bertucci's almost twenty years ago (gulp!), the brick-oven pizza chain introduced the "Polomatch"* pizza, toppings being chicken, diced tomatoes, BBQ sauce, cheese and scallions, This pizza was on the cusp of the fusion food movement, at least for me. The pizza was great! The fuse was a hit!
A few weeks ago, we had an "easy" pizza Sunday. I bought two frozen California Pizza Kitchen pizzas for dinner, which included one of their BBQ Chicken pizzas. It had been awhile since I had last had a BBQ Chicken pizza, but the husband demanded protein on his pizza. It was not as good as the Polomatch, but devoured.
Last Sunday, we had a "more difficult" dinner. I finally tried that Cooking Light recipe for BBQ Chicken Pizza that uses rotisserie chicken (I wrote about it in this post). There was a bit more work involved for a Sunday than I thought, namely sauteeing the onion with the marinara and BBQ sauces.
Here is the before shot:
After 10 minutes at 450, here is the after shot:
Cut up scallions definitely add flavor and color!
These were considerable better that CPK's version, and worth it if you are a BBQ Chicken pizza connoisseur. These pizza crusts were also good, and much easier to handle than fresh dough. Still, not as good as fresh dough, but better than Boboli/Pillsbury pizza dough. Worth remembering!
*The Polomatch is now called the BBQ Chicken pizza. Booooo Bertucci's.
No comments:
Post a Comment