Recipe for BBQ Chicken Pizza

Yields 48 Servings

This recipe yields six–12 inch by 16 inch pizzas, served as 4 inch by 6 inch rectangular pieces.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 5 pounds and 8 ounces as purchased (AP) frozen fully-cooked chicken fajita strips (U.S. Department of Agriculture [USDA] food item)
• 1 pound AP fresh red onions
• 1 pound AP fresh cilantro
• Pan release spray
• 6–8 ounces frozen whole grain-rich pizza dough (12 inch by 16 inch sheets)
• 2½ tablespoons vegetable oil (USDA food item)
• 2½ tablespoons ready-to-use minced garlic
• 2 quarts and 1 cup or ⅞ number 10 can canned diced low-sodium tomatoes (USDA food item)
• 2 cups or ⅔ number 2.5 can canned no salt added tomato paste (USDA food item)
• 3 tablespoons granulated sugar
• 3 tablespoons table salt
• 3 tablespoons ground black pepper
• 3¼ cups water
• 1 ounce or ½ bunch fresh basil
• 3 pounds or 3 quarts mozzarella low moisture part skim cheese, shredded (USDA food item)
• 3 quarts barbeque (BBQ) sauce
  

Directions

1. Thaw chicken in refrigerator one to two days in advance. Critical Control Point (CCP): Thaw in refrigerator at 41°F or lower.
2. Peel and trim onion. Slice into thin strips to measure 3 cups.
3. Rinse cilantro under cool running water. Trim and chop to measure 1½ cups.
4. Spray three–18 inch by 26 inch by 1 inch baking sheet pans.
5. Place two sheets of pizza dough on three–18 inch by 26 inch by 1 inch baking sheets for 6 pizzas. Thaw pizza dough on pans for 30 minutes.

To Prepare Marinara Sauce

6. Heat oil over medium in large saucepan. Add garlic, sauté for 1 minute.
7. Add diced tomatoes with juice, tomato paste, sugar, salt, pepper, and water, stir to combine. Bring to a boil, heat to simmer for 30 minutes, stir often.
8. Rinse basil under cool running water. Chop basil to measure ¾ cup. Add basil to sauce, remove from heat.
9. Puree marinara with immersion blender, blender, or food processor. Note: Marinara should retain texture, not be liquefied.
10. Preheat convection oven to 350°F or conventional oven to 375°F.

To Assemble Each Pizza

11. Evenly spread 1½ cups marinara sauce on each sheet of pizza dough. Distribute 2 cups cheese evenly on each pizza.
12. Mix chicken and BBQ sauce in 12 ¾ inch by 20 inch by 4 inch pan. Evenly spread 3 cups chicken mixture on top of each pizza.
13. Top each pizza with ½ cup sliced onions.
14. Top each pizza with ¼ cup cilantro.
15. Bake for 12 to 20 minutes until golden brown and cheese has melted. Note: Check time for baking as ovens vary. Be sure dough is cooked thoroughly.
16. Cut each pizza 2 inch by 4 inch to form eight–4 inch by 6 inch rectangular pieces.
17. Serve immediately a 4 inch by 6 inch rectangular piece of pizza for each serving.

Nutritional Analysis

• Calories, in K calories: 528.78
• Carbohydrates, in grams: 50.48
• Protein, in grams: 34.47
• Saturated fat, in grams: 8.97
• Trans fat, in grams: 0
• Total fat, in grams: 34.20
• Sodium, in milligrams: 1423.23
  

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 96 Servings

This recipe yields 12–12 inch by 16 inch pizzas, served as 4 inch by 6 inch rectangular pieces.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

• 11 pounds as purchased (AP) frozen fully-cooked chicken fajita strips (U.S. Department of Agriculture [USDA] food item)
• 2 pounds AP fresh red onions
• 2 pounds AP fresh cilantro
• Pan release spray
• 12–8 ounces frozen whole grain-rich pizza dough (12 inch by 16 inch sheets)
• ¼ cup and 1 tablespoon vegetable oil (USDA food item)
• ¼ cup and 1 tablespoon ready-to-use minced garlic
• 1 gallon and 3 cups or 1¾ number 10 cans canned diced low-sodium tomatoes (USDA food item)
• 1 quart or ⅓ number 10 can canned no salt added tomato paste (USDA food item)
• ⅓ cup granulated sugar
• ⅓ cup table salt
• ⅓ cup ground black pepper
• 1 quart and 2½ cups water
• 2 ounces or 1 bunch fresh basil
• 6 pounds or 1 gallon and 2 quarts mozzarella low moisture part skim cheese, shredded (USDA food item)
• 1 gallon and 2 quarts barbecue (BBQ) sauce

Directions

1. Thaw chicken in refrigerator one to two days in advance. Critical Control Point (CCP): Thaw in refrigerator at 41°F or lower.
2. Peel and trim onion. Slice into thin strips to measure 1 quart and 2 cups.
3. Rinse cilantro under cool running water. Trim and chop to measure 3 cups.
4. Spray six–18 inch by 26 inch by 1 inch baking sheet pans.
5. Place two sheets of pizza dough on six–18 inch by 26 inch by 1 inch baking sheets for 12 pizzas. Thaw pizza dough on pans for 30 minutes.

To Prepare Marinara Sauce

6. Heat oil over medium in large saucepan. Add garlic, sauté for 1 minute.
7. Add diced tomatoes with juice, tomato paste, sugar, salt, pepper, and water, stir to combine. Bring to a boil, heat to simmer for 30 minutes, stir often.
8. Rinse basil under cool running water. Chop basil to measure 1½ cups. Add basil to sauce, remove from heat.
9. Puree marinara with immersion blender, blender, or food processor. Note: Marinara should retain texture, not be liquefied.
10. Preheat convection oven to 350°F or conventional oven to 375°F.

To Assemble Each Pizza

11. Evenly spread 1½ cups marinara sauce on each sheet of pizza dough. Distribute 2 cups cheese evenly on each pizza.
12. Mix chicken and BBQ sauce in 12 ¾ inch by 20 inch by 4 inch pan. Evenly spread 3 cups chicken mixture on top of each pizza.
13. Top each pizza with ½ cup sliced onions.
14. Top each pizza with ¼ cup cilantro.
15. Bake for 12 to 20 minutes until golden brown and cheese has melted. Note: Check time for baking as ovens vary. Be sure dough is cooked thoroughly.
16. Cut each pizza 2 inch by 4 inch to form eight–4 inch by 6 inch rectangular pieces.
17. Serve immediately a 4 inch by 6 inch rectangular piece of pizza for each serving.

Nutritional Analysis

• Calories, in K calories: 528.78
• Carbohydrates, in grams: 50.48
• Protein, in grams: 34.47
• Saturated fat, in grams: 8.97
• Trans fat, in grams: 0
• Total fat, in grams: 34.20
• Sodium, in milligrams: 1423.23
  

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

• Sandwich recipes
• Recipes with condiments

Serving Suggestion

• Yield 6 or yield 12–12 inch by 16 inch pizzas, served as 4 inch by 6 inch rectangular pieces.

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

• 2 ounce equivalents meat/meat alternative
• 1 ounce equivalent whole grain-rich
• ⅜ cup total vegetable (¼ cup red or orange vegetable and ⅛ cup other vegetable)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

• Chicken
• Vegetable Oil
• Diced canned tomatoes
• Canned tomato paste
• Shredded mozzarella cheese

Recipe Roots (Flavor Profile)

• California fresh
• Mediterranean

Preparation Time

• Preparation: 1 hour for both 48 servings or 96 servings
• Cook: 20 minutes for both 48 servings or 96 servings

Critical Control Point (CCP)

• CCP: Thaw chicken in refrigerator at 41°F or lower.

Kid Rating

Culinary Center

Conejo Valley Unified School District