Prickly Pear Bbq Bbq Chicken, Mozzarella, Cilantro, & Crispy Onion Strings Recipe

Preheat and prepare

Place a pizza stone or an inverted heavy baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes. Sprinkle the work surface or a pizza peel with the 2 tbs cornmeal to prevent sticking.

Divide the 450 g pizza dough into four equal pieces. On a lightly floured surface, gently press and stretch each piece into a 6–7 inch (15–18 cm) round, leaving a slightly thicker rim. Brush each dough round lightly with the 2 tbs olive oil and sprinkle rim lightly with the 1 tsp kosher salt. Set shaped rounds on the cornmeal-dusted peel or a sheet tray while you make the sauce and toppings.

Make the sauce

Combine 240 ml prickly pear puree, 120 ml ketchup, 2 tbs brown sugar, 2 tbs apple cider vinegar, 1 tbs Worcestershire sauce, 1 tsp smoked paprika, 0.5 tsp crushed red pepper flakes, 2 cloves minced garlic, 0.5 tsp salt and 0.25 tsp black pepper in a small saucepan over medium heat. Bring to a gentle simmer, then lower heat to medium-low and simmer, stirring occasionally, for 12–15 minutes until slightly thickened and glossy. Taste and adjust seasoning. Remove from heat and let cool slightly. Reserve 60 ml (about 1/4 cup) of the finished sauce to brush crusts after baking; the rest will be used to toss the chicken and to brush bases before baking.

If using prickly pear syrup that is very sweet, reduce the brown sugar to 1 tbs and adjust vinegar to balance acidity. Sauce yields approximately 300–360 ml total; set aside so you have ~180 ml for chicken, ~60 ml reserved, and ~60–120 ml for base brushing.

Prepare and toss chicken

If your chicken is not yet cooked, poach or pan-sear 450 g boneless skinless chicken breasts until fully cooked (internal temp 165°F/74°C), then shred with two forks. Heat 1 tbs olive oil in a skillet over medium-high heat. Add shredded chicken, season with 0.5 tsp salt and 0.25 tsp black pepper, and sear 1–2 minutes to warm and pick up a little color. Add 180 ml of the prickly pear BBQ sauce and toss to coat, gently simmering 1–2 minutes to warm and let flavors meld. Remove from heat and set aside (keep warm). Reserve any pan juices to add back to the chicken if it seems dry.

Batter and fry onion strings

Heat the neutral frying oil in a wide pot or deep skillet to 350°F (175°C) (or medium-high if you don’t have a thermometer — oil should shimmer but not smoke). Meanwhile, separate the thinly sliced rings from 1 large yellow onion. In a bowl whisk together 1 cup all-purpose flour, 0.25 cup cornstarch, 1 tsp kosher salt, and 180 ml very cold sparkling water to make a light, slightly lumpy batter. Working in batches, dip a handful of onion rings into the batter, letting excess drip off, then gently lower into the hot oil. Fry 2–3 minutes per batch until golden brown and crisp. Use a slotted spoon to transfer to a rack or paper towel-lined tray and immediately season lightly with a pinch of salt. Repeat until all onion rings are fried. Keep warm or re-crisp in a 200°F (95°C) oven for a few minutes just before serving if needed.

Assemble pizzettas

Working one or two at a time, transfer a stretched dough round to a lightly cornmeal-dusted pizza peel or inverted sheet. Lightly brush the center of each round with about 1–2 tbs of the prickly pear BBQ sauce (leave an un-sauced rim for a crisp edge). Distribute equal portions of the sauced shredded chicken across the four rounds (approximately 110–115 g chicken per pizzetta). Sprinkle about 50 g (roughly 1/2 cup) shredded mozzarella over each, leaving the rim exposed.

Bake

Slide pizzas onto the preheated stone or inverted sheet and bake at 500°F (260°C) for 7–10 minutes, rotating once if necessary, until the crust is puffed and golden and the cheese is bubbling and starting to brown in spots. Baking time will vary with oven and thickness — watch closely after 6 minutes.

Brush, top and finish

Remove the pizzettas from the oven and place onto a cutting board. Immediately brush the crust edges lightly with the reserved 60 ml of prickly pear BBQ sauce for a glossy, flavored rim. Pile a generous handful of the crispy onion strings in the center of each pizzetta so they remain crisp on the hot pizza. Scatter chopped cilantro (approximately 3–4 g per pizzetta) over the top. Finish with a light sprinkling of flaky sea salt and crushed red pepper flakes to taste. Let rest 1–2 minutes, slice each pizzetta if desired, and serve warm.