BBQ Chicken Pan Pizza

Ingredients :-

Eggs                                                                           2

Unsalted butter, melted                                              4 tablespoons

Milk                                                                            1½ cups

Frozen corn kernels                                                    1 cup

2 boxes corn muffin mix, such as Jiffy brand, 8½ ounces each

Olive oil for the pan

For TOPPING

Olive oil (twice around the pan)                                 2 tablespoons

Ground chicken breast                                                1 pound

Garlic cloves                                                               3

(crushed from their skins and chopped)

Onion, chopped                                                           1

Red bell pepper,                                                          1 small

(cored, seeded, and chopped)

Coarse salt and coarse black pepper

Chili powder                                                               1 tablespoon

Ground cumin                                                             1½ teaspoons

Hot sauce, such as Tabasco                                        2 teaspoons

Worcestershire sauce                                                  1 tablespoon

Tomato sauce                                                              1 cup

Dark brown sugar                                                        3 tablespoons

1 sack (10 ounces) shredded Cheddar cheese

Scallions, chopped                                                      3

Chopped fresh flat-leaf parsley or cilantro,                 2 to 3 tablespoons

Note:-

Preheat the oven to 400°F.

Procedure :- 

First of all take a large bowl.

In the bowl, combine the 2 packages of corn muffin mix with the eggs, melted butter, and milk. Stir in the corn. Drizzle some olive oil 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.

Now place a second skillet over medium-high heat and add the 2 tablespoons of olive oil. 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.

In the last 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.

So

BBQ Chicken Pan Pizza is ready.