Prickly Pear Bbq Recipe

Preheat and prep dough

Preheat your oven to 475°F (245°C) with a pizza stone or an inverted baking sheet on the middle rack for at least 25 minutes. Lightly dust a work surface with the flour. If dough rounds are cold, let them sit at room temperature 20–30 minutes so they relax and are easier to stretch.

Stretch each dough round into a 6–7 inch pizzeta: press from center outward leaving a slightly thicker rim. Brush each shaped round lightly with 1/2 teaspoon olive oil to help brown the crust. Set stretched rounds on a piece of parchment for easy transfer.

Combine and simmer

In a small saucepan combine 1 cup prickly pear puree, 1 tbs ketchup, 2 tbs brown sugar, 2 tbs apple cider vinegar, 1 tbs Worcestershire, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine.

Bring the mixture to a gentle simmer over medium-low heat. Let it simmer, stirring occasionally, until it reduces slightly and thickens — about 10–12 minutes. Taste and adjust seasoning: add a pinch more salt, vinegar, or sugar to balance sweet-tart flavor.

Optional thickening

If you prefer a thicker glaze, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Whisk slurry into the simmering sauce and cook 1–2 minutes until sauce thickens further. Remove from heat and set aside. Reserve about 1/4 cup sauce for brushing after baking, and use the rest to toss with the shredded chicken.

Season the chicken

Pat the 2 chicken breasts dry and rub with 1 tbs olive oil, 3/4 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Let sit 5 minutes while the oven preheats and sauce simmers.

Cook the chicken

Heat a skillet over medium-high heat. Add the seasoned chicken and sear 3–4 minutes per side until well browned. Transfer the skillet (or place chicken on a baking sheet) to the preheated oven and roast until internal temperature reaches 165°F (about 8–12 minutes, depending on thickness). Alternatively, finish in the same pan covered over medium-low heat until cooked through.

Shred and toss

Transfer chicken to a cutting board and let rest 5 minutes. Shred with two forks into bite-sized pieces. In a bowl toss the shredded chicken with 3/4–1 cup of the prickly pear BBQ sauce (reserve about 1/4 cup for brushing baked pizzetas). Taste and add more sauce if you like the topping saucier.

Make the pickling liquid

In a small heatproof jar or bowl combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbs granulated sugar and 1/2 tsp salt. Stir until sugar and salt dissolve. If you prefer a hotter quick-pickle, warm the mixture briefly on the stove to dissolve faster, then cool slightly.

Place the thinly sliced red onion in the jar or a bowl and pour the pickling liquid over it. Press the onion down so it is submerged. Let sit at room temperature for at least 15–20 minutes; onions will turn bright pink and soften. You can make these up to 24 hours ahead and refrigerate.

Assemble the pizzetas

Working one or two at a time, transfer a parchment-backed dough round onto the preheated stone or baking sheet. Spread a thin layer (about 1–2 tbs) of the prickly pear BBQ sauce across each crust, leaving a small border. Distribute shredded, sauced chicken evenly across each pizzeta (about 1/2 cup per pizzeta). Top with shredded mozzarella (about 1/2 cup per pizzeta).

Bake

Bake in the preheated oven until crust is golden and cheese is melted and bubbling, 8–12 minutes depending on oven and stone. Rotate halfway if needed for even browning.

Finish and serve: remove pizzetas from oven and brush the edges and chicken lightly with the reserved 1/4 cup prickly pear BBQ sauce for a glossy finish. Top each pizzeta with a few quick-pickled pink onion slices and a generous sprinkle of chopped cilantro. Add a pinch of red pepper flakes if using and serve with a lime wedge on the side to squeeze over just before eating.

Storage: leftover sauce keeps refrigerated up to 1 week; pickled onions 1–2 weeks. Reheat leftover pizzetas in a 350°F oven until warmed through to preserve crust texture.