How a Bad Pizza Chain Changed Pizza Forever
Cooking & Health #Adam Witt pizza dough#barbecue chicken pizza#bbq chicken pizza#bbq chicken pizza recipe#California Pizza Kitchen bbq chicken pizza#Chicago tavern style pizza#Chicago thin crust pizza#chicken thigh pizza#cooking#CPK pizza recipe#crispy chicken skin#Gozney Arc XL pizza#homemade barbecue sauce#homemade bbq chicken pizza#homemade ranch dressing#Not Another Cooking Show#Stephen Cusato#tavern style pizza dough#thin crust pizza recipe
This video is sponsored by Gozney. Explore the Arc XL: https://bit.ly/4hpKERY
BBQ chicken pizza gets an upgrade with juicy chicken thighs, crispy chicken skin, and Chicago tavern-style thin crust.
As a New York pizza purist, I have a confession: I love BBQ chicken pizza. California Pizza Kitchen deserves credit for making it a classic, but I think we can make it better.
Instead of chicken breast that dries out after being cooked twice, I’m roasting chicken thighs and saving the skin for a crispy topping. Add homemade barbecue sauce, a blend of gouda and mozzarella, red onion, banana peppers, and cilantro, and you’ve got a pizza with plenty of flavor and crunch. And yes, I’m dipping it in homemade ranch.
I’m using Adam Witt’s Chicago thin-crust pizza dough and cooking everything from the chicken to the sauce to the finished pizza in the Gozney Arc XL.
For the pizza dough method mentioned in this video, watch: https://youtu.be/JT7LxacNH9I?si=GFuFKwZnsdHAyy53
PATREON:
https://goo.gl/5Nr1oB
RECIPE
https://www.notanothercookingshow.tv/recipes
(Website Design by: https://www.kristasdesignstudio.com/)
HATE LESS COOK MORE HOODIE
https://teespring.com/stores/notanothercookingshow
________________________________________________________________
INSTAGRAM:
https://www.instagram.com/thefoodfreakk
FACEBOOK:
https://www.facebook.com/notanothercookingshow
TWITTER:
https://www.twitter.com/thefoodfreak
#BBQChickenPizza #ChicagoThinCrust #HomemadePizza
BBQ chicken pizza gets an upgrade with juicy chicken thighs, crispy chicken skin, and Chicago tavern-style thin crust.
As a New York pizza purist, I have a confession: I love BBQ chicken pizza. California Pizza Kitchen deserves credit for making it a classic, but I think we can make it better.
Instead of chicken breast that dries out after being cooked twice, I’m roasting chicken thighs and saving the skin for a crispy topping. Add homemade barbecue sauce, a blend of gouda and mozzarella, red onion, banana peppers, and cilantro, and you’ve got a pizza with plenty of flavor and crunch. And yes, I’m dipping it in homemade ranch.
I’m using Adam Witt’s Chicago thin-crust pizza dough and cooking everything from the chicken to the sauce to the finished pizza in the Gozney Arc XL.
For the pizza dough method mentioned in this video, watch: https://youtu.be/JT7LxacNH9I?si=GFuFKwZnsdHAyy53
PATREON:
https://goo.gl/5Nr1oB
RECIPE
https://www.notanothercookingshow.tv/recipes
(Website Design by: https://www.kristasdesignstudio.com/)
HATE LESS COOK MORE HOODIE
https://teespring.com/stores/notanothercookingshow
________________________________________________________________
INSTAGRAM:
https://www.instagram.com/thefoodfreakk
FACEBOOK:
https://www.facebook.com/notanothercookingshow
TWITTER:
https://www.twitter.com/thefoodfreak
#BBQChickenPizza #ChicagoThinCrust #HomemadePizza