Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
BBQ Chicken Pizza
with Tangy Dressed Broccoli
55 MIN
4 Servings
From the Test Kitchen
This crowd-pleasing pizza gets its hearty texture from tender bites of chicken and sautéed onion coated in our smoky barbecue spice blend—plus a delightfully melty layer of sharp white cheddar. We’re serving it with a sweet-and-tangy side of roasted broccoli tossed with golden raisins and lemon juice.
Get Cooking-
NutritionPER SERVING
-
Calories760 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
- 22 oz Pizza Dough
- 1 8-Ounce Can Tomato Sauce
-
1⅛ lbs Chopped Chicken Breast
- 1 Red Onion
- 1 lb Broccoli
- 1 Lemon
- ¼ cup Barbecue Sauce
- 4 oz White Cheddar Cheese
-
2 oz Pickled Goathorn Peppers
- 1½ Tbsps Golden Raisins
- ¼ cup Sour Cream
-
1 Tbsp Barbecue Spice Blend (Smoked Paprika, Sweet Paprika, Ground Fennel Seeds, Ground Coriander, Garlic Powder & Light Brown Sugar)
- ¼ cup Grated Parmesan Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & season the tomato sauce:
Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. In a bowl, combine the tomato sauce and half the spice blend. Roughly chop the peppers. Grate the cheddar cheese on the large side of a box grater.
2
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced onion and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes or until softened and the chicken is cooked through. Turn off the heat.
3
Assemble & bake the pizza:
Lightly oil a sheet pan. Using your hands, gently stretch the dough to a ¼-inch thickness. Carefully shape the dough to fill the sheet pan (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly top the prepared dough with the seasoned tomato sauce, cooked chicken and onion, chopped peppers, and grated cheddar cheese. Season with salt and pepper. Bake the pizza, rotating the sheet pan halfway through, 19 to 21 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.
4
Roast the broccoli:
While the pizza bakes, place the broccoli florets on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
5
Prepare the remaining ingredients:
While the broccoli roasts, halve the lemon crosswise. Squeeze the juice into a large bowl, straining out the seeds. In a bowl, combine the sour cream and barbecue sauce.
6
Finish & serve your dish:
Transfer the baked pizza to a cutting board; cut into equal-sized pieces. Evenly top with the barbecue sour cream. Transfer the roasted broccoli to the bowl of lemon juice; add the raisins and half the grated Grana Padano cheese. Drizzle with olive oil and season with salt and pepper. Stir to combine. Serve the finished pizza with the dressed broccoli on the side. Garnish the broccoli with the remaining grated Grana Padano cheese. Enjoy!
1
Prepare the ingredients & season the tomato sauce:
Remove the dough from the refrigerator to bring to room temperature. Preheat the oven to 475°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into large florets. In a bowl, combine the tomato sauce and half the spice blend. Roughly chop the peppers. Grate the cheddar cheese on the large side of a box grater.
2
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced onion and remaining spice blend; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes or until softened and the chicken is cooked through. Turn off the heat.
3
Assemble & bake the pizza:
Lightly oil a sheet pan. Using your hands, gently stretch the dough to a ¼-inch thickness. Carefully shape the dough to fill the sheet pan (if the dough is resistant, let rest 5 minutes). Leaving a 1-inch border around the edges, evenly top the prepared dough with the seasoned tomato sauce, cooked chicken and onion, chopped peppers, and grated cheddar cheese. Season with salt and pepper. Bake the pizza, rotating the sheet pan halfway through, 19 to 21 minutes, or until the cheese is melted and the crust is golden brown. Remove from the oven and let stand at least 2 minutes.
4
Roast the broccoli:
While the pizza bakes, place the broccoli florets on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
5
Prepare the remaining ingredients:
While the broccoli roasts, halve the lemon crosswise. Squeeze the juice into a large bowl, straining out the seeds. In a bowl, combine the sour cream and barbecue sauce.
6
Finish & serve your dish:
Transfer the baked pizza to a cutting board; cut into equal-sized pieces. Evenly top with the barbecue sour cream. Transfer the roasted broccoli to the bowl of lemon juice; add the raisins and half the grated Grana Padano cheese. Drizzle with olive oil and season with salt and pepper. Stir to combine. Serve the finished pizza with the dressed broccoli on the side. Garnish the broccoli with the remaining grated Grana Padano cheese. Enjoy!
Tips from Home Chefs