In the kitchen with Abdul Filali
Ronzio’s BBQ Chicken & Pepperoni Pizza
as seen on the Rhode Show!
Updated: Thursday, 21 Jan 2010, 10:06 AM EST
Published : Wednesday, 20 Jan 2010, 6:47 AM EST
We’re cooking Smokey BBQ Chicken Pizza & Pepperoni Pizza
in the kitchen with Ronzio’s.
Ingredients:
Ronzio Smokey BBQ Chicken Pizza
18 oz Dough Ball
6 oz Cannonball BBQ Sauce
6 oz Ronzio Mozzarella/Cheddar Blend Cheese
5 oz Grilled Chicken Strips
2 oz Onions
½ oz Parmesan Cheese
Ronzio Pepperoni Pizza
18 oz Dough Ball
4 oz Ronzio Pizza Sauce
6 oz Ronzio Mozzarella/Cheddar Blend Cheese
30 slices Hormel Pepperoni
Ronzio Smokey BBQ Chicken Pizza
1. Preheat oven to 550°F
2. Lightly coat dough ball with cornmeal - shaking off excess
3. Place dough ball on cutting board – press out from center and work to edges – keep dough circular
4. Use rolling pin to roll dough – keep it circular, roll dough with dough docker to prevent bubbles in crust
5. Pick up dough – slap between hands to remove excess cornmeal. Place fists and rotate to stretch to proper size
6. Place on 14” screen – line up dough with edges of screen
7. Place 6 oz. of BBQ Sauce in center of dough and distribute evenly over entire shell, leaving 1/2” unsauced edge
8. Place 5 oz. of Chicken Strips and 2 oz. of Onions over the sauced area
9. Spread 6 oz. of Cheese evenly over sauced area leaving ½” uncheesed edge
10. Cook at 550° for 15 to 20 minutes
11. Drizzle BBQ Sauce over top and sprinkle with ½ oz. Parmesan Cheese
Ronzio Pepperoni Pizza
1. Preheat oven to 550°F
2. Lightly coat dough ball with cornmeal - shaking off excess
3. Place dough ball on cutting board – press out from center and work to edges – keep dough circular
4. Use rolling pin to roll dough – keep it circular, roll dough with dough docker to prevent bubbles in crust
5. Pick up dough – slap between hands to remove excess cornmeal. Place fists and rotate to stretch to proper size
6. Place on 14” screen – line up dough with edges of screen
7. Place 4 oz. of Sauce in center of dough and distribute evenly over entire shell, leaving 1/2” unsauced edge
8. Spread 6 oz. of Cheese evenly over sauced area leaving 1/2 “ uncheesed edge
9. Place 30 slices of Pepperoni on the cheesed area of pizza
10. Cook at 550° for 15 to 20 minutes (varies depending on oven)
More information about Ronzio’s:
Ronzio Pizza
21 Locations in RI & MA
Most shops open from 11am - 11pm
We are a RI-based company with a corporate office in Lincoln
Founded in 1986
