Random Recipe - Clip-Outs and Magazine Corner Folds

Who doesn't have a pile of magazines set aside with 'must make recipes' marked by page folds? How about that folder or bag or box of newspaper clip-outs, scrawled index cards or slips of paper with recipes given by friends? I have a treasure trove of plastic shopping bags (two of them), a desk organizer, and a pile of magazines filled with such things! Dom has asked us to reach in and pull a random clipping for this month's Random Recipe - and that's exactly what I did.

I ended up with a recipe booklet that came from a Pampered Chef party that I attended several years ago ... in it, a folded down page ... a pizza made with chicken, green pepper, red onion, and ... barbeque sauce. Hmmm ... interesting, huh? Well, here goes! The recipe calls for ready-made pizza dough, but that's a waste for me. I make my own pizza dough easily enough, so I am including my recipe for dough along with the Pampered Chef recipe.

Pampered Chef's Smokey Barbeque Chicken Pizza

Ingredients:

1 batch pizza dough for a 12-inch pizza

1½ c. Colby-Jack cheese, divided

2 c. chopped cooked chicken

½ c. smoky barbeque sauce

½ medium green pepper, thinly sliced

¼ c. red onion,  thinly sliced

black pepper 

Making the Pizza:

1. Prepare the pizza dough and set it aside in a warm spot to rise while you prep the other ingredients.

2. Pre-heat the oven to 450°F and place  the rack in the middle of the oven.

3. Oil your hands with a bit of olive oil and press the dough into a 12-inch round (or a bit bigger if your pan is larger.)

4. Brush the dough surface with olive oil and sprinkle the minced garlic and oregano onto the crust.

5. Sprinkle 1 cup of the Colby Jack over the dough.

6. Toss the cooked chicken with the barbeque sauce and arrange it over the cheese.

7. Sprinkle on the green pepper and red onion slices. Sprinkle with plenty of black pepper.

8. Sprinkle the remaining half cup of cheese over all and bake for 15 minutes or until the cheese is bubbly and getting browned and crust rim is golden and crisp.

9. Let pizza set for a few minutes to 'set up'.

Pizza Dough

Ingredients:

2½ c. flour (all white or a combination of white and whole wheatflour and wheat germ  - my fave way)

1 tsp. salt

a generous pinch sugar

1 package active dry yeast (2½ tsp) dissolved in 1 c. warm (109°F water)

3 tbsp. olive oil

1 large clove garlic, minced and soaked in 1 tbsp. olive oil

two generous pinches dried oregano

1. Combine the yeast, water and sugar and set aside for ten minutes.

2. Place the flour(s) and salt in a mixing bowl and make a well in the mound.

3. Pour in the yeast mixture and the olive oil and mix until the dough forms a stringy ball. Scrape all the bits from the edge of the bowl and press into a rough dough ball. Cover with a moist towel and set in a warm spot for a half hour.

4. Prepare the minced garlic and olive oil and have the oregano ready for sprinkling.

5. Spread the risen dough into a round and spread the garlic scented olive oil and minced garlic over the surface, sprinkle with dried oregano and proceed with whatever toppings you like ... this recipe makes a thick crust pizza with a chewy bread-like dough. If you like thin crust, split the dough ball and spread it to make two thin crust pizza pies.

Post Pizza Note: This is a great pizza! I used a barbeque sauce that was pretty sweet ... I may make my own barbeque sauce next time I want to make this pizza ... I also added a couple scallions worth of green rings to add more onion and green color. And yes, I do love a more fiber-rich crust, so I went with a flour measure in the crust aas follows- 2 c. white all-purpose flour, ¼ c. each of whole wheat flour and wheat germ.