BBQ Sloppy Chicken Pan Pizza

Name: BBQ Sloppy Chicken Pan Pizza
Yield: 4 servings, 2 slices each
Ingredients: 2 boxes corn muffin mix, such as Jiffy brand, 8 1/2 ounces each; 2 eggs; 4 tablespoons unsalted butter, melted; 1 1/2 cups milk; 1 cup frozen corn kernels; Extra-virgin olive oil (EVOO), for the pan; 2 tablespoons EVOO (twice around the pan); 1 pound ground chicken breast; 3 garlic cloves, crushed from their skins and chopped; 1 medium yellow onion, chopped; 1 small red bell pepper, cored, seeded, and chopped; Coarse salt and coarse black pepper; 1 tablespoon chili powder (eyeball it in your palm); 1 1/2 teaspoons ground cumin (half as much as chili powder); 2 teaspoons hot sauce, such as Tabasco; 1 tablespoon Worcestershire sauce (eyeball the amount); 1 cup tomato sauce; 3 tablespoons dark brown sugar; 1 sack (10 ounces) shredded Cheddar cheese; 3 scallions, chopped; 2 to 3 tablespoons chopped fresh flat-leaf parsley or cilantro, your preference

December 9, 2011

Recipe information

Yield
4 servings, 2 slices each

Ingredients

2 boxes corn muffin mix, such as Jiffy brand, 8 1/2 ounces each

2 eggs

4 tablespoons unsalted butter, melted

1 1/2 cups milk

1 cup frozen corn kernels

Extra-virgin olive oil (EVOO), for the pan

Topping

2 tablespoons EVOO (twice around the pan)

1 pound ground chicken breast

3 garlic cloves, crushed from their skins and chopped

1 medium yellow onion, chopped

1 small red bell pepper, cored, seeded, and chopped

Coarse salt and coarse black pepper

1 tablespoon chili powder (eyeball it in your palm)

1 1/2 teaspoons ground cumin (half as much as chili powder)

2 teaspoons hot sauce, such as Tabasco

1 tablespoon Worcestershire sauce (eyeball the amount)

1 cup tomato sauce

3 tablespoons dark brown sugar

1 sack (10 ounces) shredded Cheddar cheese

3 scallions, chopped

2 to 3 tablespoons chopped fresh flat-leaf parsley or cilantro, your preference

Preparation

Step 1
Preheat the oven to 400°F.
Step 2
In a large bowl, combine the 2 packages of corn muffin mix with the eggs, melted butter, and milk. Stir in the corn. Drizzle some EVOO into a large nonstick skillet with an oven-safe handle and wipe it around the pan with a folded paper towel. (Wrap the handle in a double layer of foil if it has a plastic or rubber handle.) Pour in the batter, place the pan in the center of the preheated oven, and bake until the cornbread becomes light golden in color, 12 to 15 minutes.
Step 3
Place a second skillet over medium-high heat and add the 2 tablespoons of EVOO. Add the chicken and break it up with a wooden spoon. Once the chicken has crumbled and begins to brown, add the garlic, onions, and bell peppers and season with salt and pepper, chili powder, cumin, and hot sauce. Cook for 5 minutes, then add the Worcestershire, tomato sauce, and brown sugar. Stir to combine and reduce the heat to low. Simmer until the cornbread sets up and begins to brown. Adjust the seasonings to taste.
Step 4
Remove the cornbread from the oven and cover it with the sloppy chicken mixture, then sprinkle with the cheese. Put the pan back in the hot oven and cook for 5 minutes longer to set the toppings and melt the cheese. Top with the scallions and chopped parsley or cilantro and serve from the skillet, cutting the pizza into 8 wedges.

Rachael Ray 365: No Repeats

TagsPizza Corn Vegetable Chicken Breast Chicken Poultry Garlic Root Vegetable Onion Bell Pepper Cheddar Cheese Dairy Scallion Main Dinner Nut Free Oven Bake Simmer Super Bowl Cookbooks

Recipe information

Ingredients

Topping

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes