I’m so excited about this black pizza with chipotle BBQ chicken, mushrooms and onion recipe because it’s been brewing on the back burner for a while. Pizza is amongst my favourite things to eat on the planet. A year ago I took myself to Naples on a pizza pilgrimage and tasted several original and authentic pizzas and generally got up close and personal with this style. I love this flavour combination of chicken strips which have been basted in my own BBQ chipotle sauce but use whatever BBQ sauce you love. Mushrooms and red onion complement the chicken too.
Kerrygold asked me to make a few pizza recipes using their Irish Cheddar range, and whilst this is not in any way authentic from an Italian perspective, the salty, sharp and creamy cheese adds so much flavour, I never want to leave it off. I’ve used a combination of mozzarella and Kerrygold Vintage Cheddar and it was so delicious.
This pizza dough is adapted from a Napolitana style dough that rests overnight in the fridge. It’s incredibly soft and pliable so you won’t need to roll it out. The activated charcoal gives it a dramatic black look, but you can totally leave it out if you prefer a regular blonde version.
The sauce recipe makes enough to coat 3 – 4 medium pizzas very lightly. If you like a lot of sauce (like I do), then double the recipe. You can always freeze any leftovers or repurpose into other recipes. The sauce has a touch of sweetness which I really like, but feel free to use any pizza sauce.
Recipe: makes 4 medium or 3 larger pizzasPrint
Black pizza with BBQ chicken, mushrooms & red onion
A delicious Napolitan overnight black pizza with chipotle BBQ chicken strips, mushrooms & red onion recipe.
Dough: (make the day before)
700gms strong flour (like doppio 00)
2 Tbsp activated charcoal powder
2 tsp table salt
1 tsp instant yeast
1 ¾ cup ice cold water
¼ cup olive oil
Polenta or semolina flour for baking
Tomato Sauce: (double if necessary)
2 Tbps olive oil
1/2 red onion finely chopped
1–2 garlic cloves, crushed
1 x 410gms tin of chopped peeled tomatoes
Pinch of red pepper flakes (optional)
2 tsp sugar
Salt & freshly ground pepper to taste
2 balls of fior di latte (or soft mozzarella), torn into small shards
150 – 200gms Kerrygold Vintage Cheddar grated
2 chicken breasts cut into thin strips
2 Tbsp BBQ sauce
1 red onion sliced
Approx. 200gms mushrooms, thinly sliced
Fresh basil leaves to garnish
Make the dough the day before. Sift the flour, activated charcoal, salt and yeast into a bowl of a stand mixer. Using a spoon, stir in the cold water and olive oil (or use the paddle attachment on low) until all the ingredients are combined. Once it has come together, replace it with a dough hook and mix for about 5 – 7 minutes on medium speed until you have a smooth and elastic dough that clear the sides of the bowl but will still be sticking to the bottom. It should be soft and springy to the touch.
Tip the dough onto a floured surface and using a sharp knife or pastry scraper cut into 4 equal balls. You could also make 6 small pizzas which would be easier to handle. Prepare a baking sheet lined with baking paper and give it a light spritz with olive oil spray (if you have). Gently shape and lift each dough ball onto the baking paper and slip into a large plastic bag. Ensure the plastic bag has air inside to prevent it from touching the dough and loosely seal or tuck it under the baking pan and store in the fridge overnight.
Make the BBQ chicken in advance. Toss the strips with the BBQ sauce and pan fry until golden and cooked through. Season with salt and pepper and set aside. You can make this the day before too.
Take the pizza dough out about an hour before you want to bake it and store in a warmish place. Preheat the oven to the highest temperate 250C / 480F and heat a pizza stone in the oven on the lowest third rack in the oven (the position one below the middle). It should take between 45min – 1 hour to preheat the oven and the stone. If you do not have a pizza stone, bake the pizza on the bottom of a turned over baking sheet (but don’t preheat it)
Make the sauce while the oven is preheating. Heat the olive oil in a medium pot and sauté the onion until soft (about 5 minutes). Add the minced garlic and cook for a minute. Add the rest of the ingredients and allow to simmer on a gentle heat for about 30 – 40 minutes. Use a potato crusher to break down any large pieces of tomato. Set aside for when you are ready to use it.
The dough is very soft and pliable, and it is difficult to roll. The best way is to flour a surface and your hands and then gently tease out the dough to a more or less round shape. You could place it over your floured knuckles and try to stretch it out that way too but that is fairly difficult for a first-time pizza maker. I find it easiest to place a square of baking paper onto a pizza paddle (peel) and then sprinkle that with polenta (or semolina flour). Then shape the pizza on top of that which ensures it will not stick to the paddle when you slide it onto the pizza stone in the oven. Once the pizza has been shaped and placed on the pizza paddle, let it rest for 5 minutes. It should develop a few bubbles on the surface. This relaxes the gluten.
When you are ready to bake, spread over some tomato sauce, then the mozzarella, the grated Cheddar and finally the mushrooms, chicken strips and sliced onions. Bake for about 10 – 12 minutes and until the cheese is bubbling and the dough has puffed up around the edges. It should be crispy on the bottom.
Serve immediately then make the next pizza.
Keywords: Black pizza, Napolitan pizza, activated charcoal, chicken, BBQ, mushrooms, red onion, cheese
*This post is proudly sponsored by Kerrygold
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