Sour Apple BBQ Chicken Pizza - Skirt in the Kitchen

exclusively Skirt in the Kitchen

My oldest kid– He’s not really a kid, he’s grown now!– my kid and I made pizzas yesterday, six; five different kinds– but this one is my favorite with his very own barbecue sauce. The only thing I can take credit for with this pizza is how I wanted it made, telling him exactly of the arrangement I wished to have, then lending my help in chopping the fresh ingredients. He did the cooking as well as the assembling (and part of the chopping), and he came up with his plan of sauce for this marvelous pizza. This ranks at the top.

Here’s a good pizza dough recipe.

For the toppings, for this particular kind of pizza, I like some of the vegetables sautéed and the remaining half of them kept fresh to be added before oven cooking. I like the contrast of bright colors, textures, and flavors of each vegetable, having both ways of preparing them for this pizza. I relish the caramelization in the sautéing process that cooking them in a skillet produces. I enjoy the aroma in the kitchen as strongly as smelling the scent of fresh cilantro in its spring-like green leaves. I chose to have half the cilantro sautéed with half of it in a considerate amount of garnish over the pizza when out of the oven right before cutting into heavenly slices for devouring in the way of a satisfying meal. The cilantro packs not only a good choice of flavor with barbecue and chicken, but it presents itself as a salad form. Not is it just southwestern with its style, what cilantro can tend to contribute to a dish, but it’s got helpful benefits of anti-inflammatory capacities to lessen arthritis. It also becomes a protector, the big daddy love of defending against bacteria that causes Salmonella. It’s so powerful, it brings to the table a punch of attention with its qualities. It’s beholds vibrant attitude; it gets the job done! It sets out to increase the good kind of cholesterol while reducing the bad kind of cholesterol. It is praise-worthy. There are so many things it is good for, to name a few– the digestive system, women’s menstrual cycles, the urinary tract, liver function– Cilantro is a working herb. Incorporate it into your daily eating as much as possible, for good health as much as for food pleasure.

Getting back to the pizza, slice very thinly, yellow onion.

Sauté with mushrooms;

jalapeno pepper and red bell pepper in olive oil, too.

Son’s BBQ Sauce: Having no exact measurements, going purely on taste and adjusting accordingly, heat in a saucepan– ketchup, light-brown sugar, dry mustard, salt & pepper,

Hickory Liquid Smoke, white wine vinegar, cajun hot sauce, and sour apple schnapps liqueur. There is no rule of thumb pertaining to amounts of any of these ingredients; depends on personal preference. Taste as you cook. My son came up with this right at the moment, and that’s how practically all our recipes are invented– no kidding!! It’s fun when creative juices flow, when you’re in-sink with who you’re cooking with, that you’ve got the same frame of thinking. It makes cooking productive and enjoyable. It does more than feed your family, you’ve then created a lasting memory of a recipe that you can happily pass down to your offspring.

For this, we decided to stuff the crust.

Caleb drizzles olive oil over the rim of the crust before baking. That gives it more flavor and a good color.

I prefer a mixture of cheeses for this type of pizza, but mainly, a good smoked cheddar. A good buffalo cheese would go nicely. I like mozzarella and Parmesan, too, but certainly cheddar for barbecue pizza. The chicken we used was fried leftover chicken pieces. The crunchiness and flavor of the fried chicken skin with both dark and white meat is a good attribute.