Posted by http://grazedandenthused.com/bbq-chicken-pizza-aip-friendly/
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BBQ Chicken Pizza
- Cherry-Thyme BBQ Sauce:
- 1 1/4 cups pitted and halved cherries
- 1 tsp finely chopped thyme
- 1 tsp lemon zest
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- Salt, to taste
- 3 slices uncured bacon, chopped
- BBQ Chicken Pizza:
- 1 lb pastured, organic chicken thighs
- 1 tablespoon each chopped oregano and parsley
- Smoked sea salt to taste
For the sauce:
Bring the cherries to a low simmer in a small pot over medium-low heat. Once they start to release some of their juices (3 minutes or so), stir in the chopped thyme, lemon zest.
Let reduce for 5 more minutes and now add in your apple cider vinegar, coconut sugar, and salt (to taste). Simmer for an additional 10 minutes periodically using a rubber spatula to break open the cherries. Transfer sauce to blender
Cook the chopped bacon
in the same saucepan
until crispy. Set aside bacon
pieces and pour leftover bacon
fat into the blender
with the cherries. Blend until pureed. Set aside sauce while you make the crust.
For the pizza:
Preheat oven to 350 degrees. Place a pizza pan
on top of a baking sheet. If you do not have a pizza pan
, line a baking sheet with parchment paper.
thighs and oregano in blender
and puree until a paste forms.
Using your hands, spread the mixture into a round-shaped pizza crust on the pan
. Sprinkle lightly with smoked sea salt
(or regular sea salt
). Bake for 15 minutes on middle rack.
Remove from oven. Using a paper towel, pat dry the extra fat that has risen to the top of the crust. This will help ensure a crispier crust. Spread Cherry Thyme BBQ sauce on crust (leaving an empty ½ inch border).
Top with crumbled bacon
and return to oven for additional 5 minutes.
Let cool a couple minutes, garnish with parsley, and slice into wedges. Serve with a large salad!