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

Method:

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


Rhode Island Pizza
BRYANT COLLEGE: 531-6620
1150 Douglas Pike
CENTRAL FALLS: 401-725-0500
1291 Broad Street
CRANSTON: 401-944-9300
1464 Park Avenue
CUMBERLAND: 401-333-9118
1700 Mendon Road
EAST GREENWICH: 541-7200
5601 Post Road
EAST PROVIDENCE: 434-8345
1055 South Broadway
UNIVERSITY OF RHODE ISLAND: 401-782-8360
50 Lower College Rd
JOHNSTON: 401-231-2502
258 Greenville Avenue
LINCOLN: 401-723-4749
Twin River Casino
N. ATTLEBORO: 508-699-6920
11-13 Elm Street
N. PROVIDENCE: 401-274-3282
35 Smithfield Road
NEWPORT: 401-846-9300
88 Broadway
PAWTUCKET: 401-722-5330
242 Main Street
PROVIDENCE:
380 Atwells Ave: 401-751-9200
East Side: 401-751-4990
SMITHFIELD: 401-830-5758
9 Cedar Swamp Road
WARWICK:
2424 West Shore Rd 737-8800
422 Warwick Ave. 941-7750
WEST WARWICK:401-586-6020
1013 Main Street
WOONSOCKET: 401-767-2085
375 Providence Street
WORCESTER: 508-853-3377
490 Lincoln Street

 

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