Left over Pulled pork and why not smoked chicken breast PIZZA

[Consooger]

So Not sure if this should go in her but what the hey.....

So from my last post on the pulled pork (which was amazing) leave this post to see the pics) I decided to make pizza with the left overs. I also smokes a few chicken breasts (sorry it wasn't anything crazy to post about ( just some smoke and then on my weber) So what I did was had some left over butt and chicken and decided to make pizzas.....

the players.....

2 wheat crusts (thin) any crust will work
wipe the top of crust with EVOO and let sit 20 mins
lay your base of sauce

for the bbq pulled pork I used the 10.5 Bulldog BBQ Sauce (AMAZING) as the layer instead of the pizza sauce and then lay a good layer of cheese
then throw on the pulled pork left over
then more cheese and some BBQ and throw in at 375 for around 15 mins (this was a thin crust recipe this time so may take longer, buty keep an eye on it)

now onto the buffalo chicken pizza
The story behind this is: I was once at an awesome restaurant in Pittsburgh (GO RAVENS) and i once had buffalo chicken pizza that had celery in it, why not I can clone that, so I did!!!!!!!

I took 1.25 lbs of smoked chicken breast (boneless) and diced it up and put it in sauce (now heres where the sauce comes into play) I LOVE HOT SAUCE but I used BUFFALO WILD WINGS SAUCE, MILD SAUCE www.buffalowildwings.com if anyone has the pleasure of going there yeah they have a great bar and some good sauce (for buying over the counter) so I used it because the wife liked it.

So the way I did it was I chopped the chicken and mixed it in the sauce (of your choice) and throw a bed of the sauce on the pie crust, after that then a layer of cheese...after that then the chicken.

NOW............the way I differ from most places that have buffalo chicken pizza I HATE the ranch they lace in the sauce and cheese, so I just lay the pie crust - then the buffalo( hot) sauce of your choice and then the cheese

THEN lay the chicken which was already cooked and mixed with the sauce of your choosing (and smoked if your preference) on the top of the sauce your are using.

Then comes the cheese.......lay it as heavy or as thin as you like....( at this time if you you ranck or blu cheese lay it on)
Here's what makes the pizza for me THE CELERY CHOPPED UP!!!!!!

I normally chop up 2 pieces of celery in small pieces and sprinkle it on and then throw more cheese on afterwards

if you want more sauce after this point... GO AT IT!!!!

HERE WE GO!!!

Pulled Pork BBQ (With bulldog BBQ Sauce)


Smoked Buffalo Chicken (Buffalo Wild Wings MILD Sauce was the key of this)


Together


Money Shot #1 (Pork Pizza)


Money Shot #2 (Buffalo Smoked Chicken NO RANCH OR BLU CHEESE)


Money Shot #3 (same pizza)


ENJOY!!!!!!!!!!!!!!!

- Sugar

[mikecorn.1]

Those look great. Nice job!!


Sent from my iPhone using Tapatalk

[KyNola]

Those look great!  I'm really liking the idea of the pulled pork pizza. 

I did pizzas on the MAK last night.  I used the store bought Freshetta brand pizza crusts.  Smoked them for 30 minutes in the MAK on the upper rack at 190 while I got all of the goodies ready.  After 30 minutes of smoke I brought the crusts in, pushed the temp in the MAK to 425 and assembled the pizzas.  Marinara, diced orange bell peppers and vidalia onions, Italian Seasoning, shredded mozz cheese, Canadian Bacon, Soppresata, more shredded mozz and fresh ground black pepper.  When MAK hit 425, the pizzas went in for 11 minutes.  Perfect.

I have a couple more pizza recipes rolling in around in my head such as crawfish etouffee pizza or perhaps a white clam sauce pizza?  Maybe a smoked salmon pizza with red onion, capers and cream cheese?

Let's do it Consooger!

[squirtthecat]

I'm liking the looks of that Buffalo Chicken Celery pie!  (sans the stinky blue cheese)  How did the celery come out?  Still a little crunchy?

[Consooger]

I really like the idea of the crawfish pizza and the salmon sounds interesting as well.

I made a jumbo lump crab pizza once with a cocktail sauce with a marinara mix and threw on a whole boat load of old bay, that was a fun pizza.

- John

Those look great!  I'm really liking the idea of the pulled pork pizza. 

I did pizzas on the MAK last night.  I used the store bought Freshetta brand pizza crusts.  Smoked them for 30 minutes in the MAK on the upper rack at 190 while I got all of the goodies ready.  After 30 minutes of smoke I brought the crusts in, pushed the temp in the MAK to 425 and assembled the pizzas.  Marinara, diced orange bell peppers and vidalia onions, Italian Seasoning, shredded mozz cheese, Canadian Bacon, Soppresata, more shredded mozz and fresh ground black pepper.  When MAK hit 425, the pizzas went in for 11 minutes.  Perfect.

I have a couple more pizza recipes rolling in around in my head such as crawfish etouffee pizza or perhaps a white clam sauce pizza?  Maybe a smoked salmon pizza with red onion, capers and cream cheese?

Let's do it Consooger!

[Consooger]

I'm liking the looks of that Buffalo Chicken Celery pie!  (sans the stinky blue cheese)  How did the celery come out?  Still a little crunchy?

The celery came out still crunchy as if it were not heated at all, a little cooked but not really recognizable. It is a VERY good combo, I make this at least once or twice a month.

- John

[Smoker John]

Nice looking pies there, like the smoked topping idea