BBQ Pizza Pan Recipes

Chicken, Bacon & Ranch Pizza

INGREDIENTS
2 cups (500 mL) diced cooked chicken 1/2 cup (125 mL) ranch dressing 1 garlic clove, pressed 1/4 tsp (1 mL) each salt and coarsely ground black pepper Cornmeal for dusting 16 oz (450 g) frozen prepared pizza dough, thawed (see Cooks Tip) 2 small vine-ripened tomatoes, seeded and diced 1 cup (250 mL) shredded Colby & Monterey Jack cheese 5 slices bacon, cooked, drained and crumbled 2 thinly sliced green onions

DIRECTIONS
1. 2.
Prepare grill for indirect cooking over medium-high heat. Combine chicken, dressing, pressed garlic, salt and black pepper in medium bowl; toss to coat. Generously sprinkle Pastry Mat with cornmeal; place dough onto center of mat. Roll dough to an 12-in. (30-cm) circle. Place dough onto BBQ Pizza Pan; gently stretching to cover bottom. Top crust with chicken mixture and tomatoes; sprinkle evenly with cheese and bacon. Place pizza pan on grid of grill. Grill, covered, 18-22 minutes or until crust is deep golden brown, rotating pan occasionally for even grilling. Remove pan from grill. Sprinkle evenly with green onion. Cut pizza into 12 slices. Yield: 6 servings of 2 slices Nutrients per serving: Calories 470, Total Fat 26 g, Saturated Fat 8 g, Cholesterol 75 mg, Sodium 880 mg, Carbohydrate 35 g, Fiber 2 g, Protein 26 g U.S. Diabetic exchanges per serving: No information is currently available. Cook's Tips: For best results, let pizza dough stand at room temperature for 20 minutes before rolling it out.

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Caitlin McBride (209) 201-2061 www.pamperedchef.biz/caitlinmcbride

BBQ Pizza Pan Recipes

Easy Artichoke Pizza

INGREDIENTS
1 can (14 ounces) artichoke hearts in water, drained and chopped 1/2 cup pitted ripe olives, sliced 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided 1 lemon 1/3 cup mayonnaise 1 garlic clove, pressed 1 package (13.8 ounces) refrigerated pizza crust 2 plum tomatoes, thinly sliced 1 teaspoon Italian Seasoning Mix

DIRECTIONS
1.
Preheat oven to 425F. Chop artichokes using Food Chopper. Slice olives usingEgg Slicer Plus. Grate Parmesan cheese using Rotary Grater. Zest lemon using Zester/Scorer to measure 1 teaspoon zest; finely chop zest using Utility Knife. In Classic Batter Bowl, combine artichokes, olives, 1/4 cup of the cheese, lemon zest, mayonnaise and garlic pressed with Garlic Press; mix well using Small Mix 'N Scraper. Unroll pizza dough and arrange on Large Round Stone with Handles, shaping into a circle. Using lightly floured Baker's Roller, roll dough to edge of baking stone. Spread artichoke mixture evenly over crust to within 1/2 inch of edge using scraper. Thinly slice tomatoes using Utility Knife; cut slices in half. Arrange tomato slices over pizza; sprinkle with seasoning mix and remaining cheese. Bake 20-25 minutes or until cheese is melted and crust is golden brown. Remove from oven; let stand 10 minutes. Cut into squares using Pizza Cutter; serve using Mini-Serving Spatula. Yield:, 16 servings of Nutrients per serving: Calories 120, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 14 g, Protein 4 g, Sodium 290 mg, Fiber 1 g U.S. Diabetic exchanges per serving: No information is currently available. Cook's Tips: Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.

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Caitlin McBride (209) 201-2061 www.pamperedchef.biz/caitlinmcbride

BBQ Pizza Pan Recipes

Grilled BBQ Chicken Pizza

INGREDIENTS
1 small red onion 2 garlic cloves, peeled 2 cups (500 mL) shredded cooked rotisserie chicken 1 cup (250 mL) Beer Barbecue Sauce, divided 2 tsp (10 mL) finely chopped fresh oregano leaves 1/2 tsp (2 mL) coarsely ground black pepper Cornmeal for dusting 1 lb (450 g) frozen prepared pizza dough, thawed (see Cook's Tip) 6 oz (175 g) marbled cheddar cheese (see Cook's Tip), grated Additional fresh oregano leaves for garnish, optional

DIRECTIONS
1.

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Prepare grill for indirect cooking over medium-high heat. Slice onion crosswise using Simple Slicer on #3 setting. Separate onion slices into rings. Slice garlic using Garlic Slicer. Combine chicken, 1/2 cup (125 mL) of the sauce, oregano and black pepper in Small Batter Bowl; toss to coat. Generously sprinkle Pastry Mat with cornmeal; place dough onto center of mat. Using Bakers Roller, roll to a 12-in. (30-cm) circle. Place dough onto BBQ Pizza Pan, gently stretching to cover bottom. Spread remaining 1/2 cup (125 mL) sauce evenly over crust to within 1/2 in. (1 cm) of edge. Top with chicken mixture, garlic and onion; sprinkle with cheese. Place pizza pan on grid of grill. Grill, covered, 18-22 minutes or until crust is deep golden brown, carefully rotating pan occasionally using Silicone Oven Mitt. Remove pizza pan from grill. Sprinkle pizza evenly with additional oregano, if desired. Remove pizza from pan; cut pizza into 12 slices. Yield:, 6 servings of 2 slices Nutrients per serving: Calories 430, Total Fat 16 g, Saturated Fat 7 g, Cholesterol 65 mg, Sodium 730 mg, Carbohydrate 50 g, Fiber 1 g, Protein 24 g U.S. Diabetic exchanges per serving: 2 starch, 1 fruit, 1 vegetable, 1 medium-fat meat (3 carb) Cook's Tips: Regular barbecue sauce can be substituted for the Beer Barbecue Sauce, if desired. Marbled cheddar cheese is a block of white and yellow cheddar cheeses. Cheddar and Monterey Jack cheese blend can be substituted for the marbled cheddar, if desired. For easier rolling, let pizza dough stand at room temperature for 20 minutes before rolling it out.

Caitlin McBride (209) 201-2061 www.pamperedchef.biz/caitlinmcbride

BBQ Pizza Pan Recipes

Grilled Pizza with Tomatoes & Olives

INGREDIENTS
2 oz (60 g) mozzarella cheese (about 1/2 cup/125 mL grated) 1/4 cup (50 mL) grated fresh Parmesan cheese 1 1/2 cups (375 mL) grape tomatoes 1/2 cup (125 mL) pitted kalamata olives, drained 1 tbsp (15 mL) olive oil 1 tbsp (15 mL) red wine vinegar 2 garlic cloves, pressed 1/2 tsp (2 mL) coarsely ground black pepper 1 small pkg (6.5 oz/184 g) pizza crust mix Cornmeal for dusting 2 tbsp (30 mL) thinly sliced fresh basil leaves

DIRECTIONS
1.
Prepare grill for direct cooking over medium heat. Grate mozzarella cheese using Microplane Adjustable Coarse Grater. Combine cheeses in Stainless (2-qt./2-L) Mixing Bowl. Slice tomatoes in half lengthwise and cut olives crosswise using Petite Paring Knife. Combine tomatoes, olives, oil, vinegar, garlic pressed with Garlic Press and black pepper in Stainless (4-qt./4-L) Mixing Bowl; mix using Small Mix 'N Scraper. Prepare crust according to package directions. Generously sprinkle Cookie Sheet with cornmeal; place dough onto center of Cookie Sheet. Using Baker's Roller, roll to an 11-in. (28-cm) circle. Slide crust off Cookie Sheet onto center of the grill using Mega Lifter. Grill crust, covered, 3-6 minutes or until golden brown. Turn crust over using lifter. Spoon tomato mixture evenly over top of crust; top evenly with cheese. Cover and grill 3-6 minutes or until cheese is melted and bottom of crust is deep golden brown. Carefully remove pizza from grill to Cookie Sheet using lifter. Sprinkle pizza with basil and serve. Yield: 4 servings of Nutrients per serving: Calories 330, Total Fat 15 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 39 g, Protein 11 g, Sodium 760 mg, Fiber 3 g U.S. Diabetic exchanges per serving: No information is currently available. Cook's Tips: No information is currently available.

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Caitlin McBride (209) 201-2061 www.pamperedchef.biz/caitlinmcbride

BBQ Pizza Pan Recipes

Italian-Style Grilled Pizza

INGREDIENTS
1 cup (4 ounces) shredded mozzarella cheese 1/4 cup (1 ounce) grated fresh Parmesan cheese 4 plum tomatoes, seeded and diced (1 1/2 cups) 1/4 cup fresh basil leaves, sliced into fine ribbons 1 can (2.25 ounces) sliced pitted ripe olives, drained 2 tablespoons olive oil 1 tablespoon red wine vinegar 2 garlic cloves, pressed 1/2 teaspoon each salt and coarsely ground black pepper 1 package (16 ounces) prebaked pizza crust

DIRECTIONS
1.
Prepare grill for direct cooking over medium coals. Place mozzarella cheese in Classic Batter Bowl. Grate Parmesan cheese into batter bowl using Rotary Grater. Slice tomatoes in half using Chef's Knife; remove seeds using The Corer. Cut tomatoes into 3/4-inch pieces; slice basil leaves into fine ribbons. Add tomatoes, basil and olives to batter bowl; mix gently using Small Mix 'N Scraper. In Small Batter Bowl, combine oil, vinegar, garlic pressed with Garlic Press, salt and black pepper. Lightly brush top of crust with 1 tablespoon of the oil mixture using Chef's Silicone Basting Brush. Place crust in center of grid of grill, top side down. Grill crust, uncovered, 4-5 minutes or until deep golden brown. Using BBQ Turner, turn crust over and carefully remove to Large Grooved Cutting Board. Add remaining oil mixture to cheese mixture in batter bowl; mix well. Spoon cheese mixture evenly over top of crust; return pizza to grid of grill. Cover and grill 8-10 minutes or until cheese is melted and bottom of crust is deep golden brown. Remove pizza to cutting board; slice using Pizza Cutter. Place on Large Round Platter; serve using Slice 'N Serve. Yield: 4 servings of 2 slices Nutrients per serving: Calories 500, Total Fat 21 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 55 g, Protein 26 g, Sodium 1290 mg, Fiber 3 g U.S. Diabetic exchanges per serving: 3 1/2 starch, 1 vegetable, 2 meat (3 1/2 carb) Cook's Tips: To easily slice basil into ribbons, stack basil leaves on top of each other and roll lengthwise into a tight cylinder. Slice crosswise using Chef's Knife. Separate into ribbons. For a heartier pizza, 1-2 cups grilled chicken or steak, cut into cubes, can be added to pizza toppings. Proceed as recipe directs. Substitute 1/4 cup Italian salad dressing for the oil, vinegar, garlic, salt and black pepper in Step 2, if desired. Proceed as recipe directs.

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Caitlin McBride (209) 201-2061 www.pamperedchef.biz/caitlinmcbride

BBQ Pizza Pan Recipes

Pizza Crust with Rosemary

INGREDIENTS
1 pouch Pizza Crust Mix with Rosemary 1 yeast packet (included) 1 1/4 cups warm water (110-120F) 1/3 cup olive or vegetable oil Cornmeal

DIRECTIONS
1. 2. 3.

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Preheat oven to 425F. Combine contents of pouch and yeast packet in large bowl; mix well. Add water and oil. Stir until dough forms into a ball. Turn dough out onto lightly floured surface. Knead dough 5 minutes, sprinkling surface with additional flour as needed. Shape dough into a ball; cover with bowl. Let rest 5 minutes. Lightly sprinkle Large Round Stone with Handles with cornmeal. Place dough onto center of baking stone; roll out to within 1/2 in. of edge. Prick entire surface of dough with a fork. Bake crust on lowest rack of oven 16-18 minutes or until crust is golden brown. Remove from oven to cooling rack. Spread pizza sauce evenly over crust to within 1 in. of edge. Sprinkle with toppings such as cooked, crumbled Italian sausage, vegetables and shredded mozzarella cheese, if desired. Bake 6-9 minutes or until crust is deep golden brown. Yield: 8 servings Nutrients per serving: (crust only): Calories 290, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 580 mg, Carbohydrate 43 g, Fiber 0 g, Protein 6 g U.S. Diabetic exchanges per serving: No information is currently available. Cook's Tips: No information is currently available.

Caitlin McBride (209) 201-2061 www.pamperedchef.biz/caitlinmcbride