Hello! Hope you all had a safe and happy Fourth of July! How did you celebrate? What did you eat? We have had a wonderful time celebrating our country’s Independence with my family in VA. It’s been filled with time on the lake, cooking, playing games, and enjoying my dad’s mouthwatering smoked pork BBQ and my mom’s amazing whole wheat and oat pancakes. I have been spoiled. So thankful for time with my family :)
I am writing this post from the dining room of a Hampton Inn in Oxford, MS. The week before last, my sweet Poppy (mom’s dad) passed away after 4 long years of slowly deteriorating health. His request was that he be buried next to my Nana in Oxford near their old home, so my family and I have had a long but fun and memorable road trip to come here from VA over the past 2 days. We plan to spend today and tomorrow visiting Poppy and Nana’s favorite places in Oxford and have fun being together while we remember all the great times we had with them here.
Needless to say, today’s post will be short and sweet so I can enjoy time with the fam. I’m excited to share with you one of my favorite uses for the Sweet and Spicy Peach BBQ Sauce I posted a few weeks ago – Peach BBQ Chicken Pizza. It’s made with my favorite, easy, homemade pizza crust. Ryan and I enjoyed this pie so much that we didn’t even talk while we ate it – that’s what happens when dinner leaves you speechless.
Hope you enjoy – I will write more about my time in VA and MS when I return to Lincoln next week! In the meantime, what was your favorite part of your 4th of July celebration? I’d love to hear about it :)
Peach BBQ Sauce replaces traditional marinara sauce in this smokey-sweet summertime pizza topped with baby spinach, fresh mozzarella, and thin slices of juice peach. An original recipe from Dietitian in the Kitchen.
- For the pizza dough:
- 1 (0.25 ounce) package active dry yeast (not the Quick Rise kind
- 1 teaspoon honey
- 1 cup warm water
- 1 cup bread flour
- 1 1/2 cups white whole wheat flour
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- For the pizza toppings:
- 1 pound of grilled or sauteed boneless, skinless chicken breasts, cut into thin strips
- 1 1/2 cups Peach BBQ Sauce or your favorite BBQ sauce
- 2-3 cups baby spinach leaves
- 8 oz fresh mozzarella ball, cut into thin pieces
- 1 large peach or 2 medium peaches, cut into thin wedges
- For the pizza dough:
- Combine the warm water, yeast, and honey in a bowl and let stand for 10 minutes. You will know the yeast is activated when it starts to look creamy.
- While the yeast mixture stands, preheat your oven to 425 degrees and place the pans you plan to bake the pizzas on the lowest racks of your oven to get them nice and hot (this will ensure a nice, crispy crust).
- Add the flours, olive oil, and salt to the yeast mixture and stir with a wooden spoon until just combined. The dough will look shaggy.
- Turn the dough onto a lightly floured surface and knead until a smooth ball forms, about 3-4 minutes. Divide the dough into to balls and place under a warm, damp tea towel on your kitchen counter for 15 minutes. Use this time that the dough rests to prepare your toppings.
- For the pizza:
- On a lightly floured surface, roll your dough balls out into 12'' circles. Carefully place the dough on the hot pizza pans.
- Start topping the dough with chicken first, then drizzle the bbq sauce evenly in a circular fashion over the chicken.
- Next, evenly distribute the spinach leaves over the chicken and sauce..
- Finish by evenly distributing the thin slices of mozzarella over both of the pizzas and arrange the peach slices on the very top as you desire.
- Bake at 425 for 12-15 minutes until the crust and cheese are golden brown and bubbly. If you can't fit both pizza pans on the bottom rack of your oven, you may want to rotate them halfway for even browning and a crispy crust.
- Slice as you like and serve hot!
This pizza dough recipe yields enough dough for 2 thin 12'' crusts. It can easily be doubled to make enough for 4 pizzas. I often do this and place 2 dough balls in the freezer for later. Thaw frozen dough balls in the fridge for 12 hours prior to use and let the dough sit on the counter for 10 minutes before you roll it out.