Anyone that lived in the Longwood and Altamonte Springs areas in the 90’s remembers Pebbles. Growing up in the Orlando area, it was rare to find a local restaurant. It was chain after chain after chain. Now that’s slowly changed, but really the first local restaurant (at least in my eyes) to be successful was Pebbles. Now sadly, they aren’t around anymore but it’s a place I’ll always remember. There are two main dishes that were my go-tos. Duck wings, which was actually the first place I tried duck, and barbecue chicken pizza. I know California Pizza Kitchen made the barbecue chicken pizza famous, but to me it doesn’t hold a candles to Pebbles. I pretty much rotated between those two meals every time I went.
I loved the pizza so much that we went to Pebbles for my 16th birthday. Much to my dismay however, they had just discontinued making the pizza. Since it was literally the only reason I wanted to go to Pebbles we took a risk and asked if it could be made. Luckily, they still had the ingredients and the chef knew how to make it so my birthday was saved! Shortly later they closed so I wasn’t able to ever have it again.
Then one day while I was in college, my Dad gave me a call because the Orlando Sentinel was sharing the recipes of the most popular dishes from Pebbles and the barbecue chicken pizza was on the list. I was so excited I made the pizza that night and for the next 3 nights after that! I’ve tinkered with it since then, but it’s still my favorite pizza to date. I hope you enjoy it as much as I do! And if you’re looking for other pizza options check out this peach prosciutto balsamic pizza.
Barbecue chicken pizza with a goat cheese spin.
- 1 1/2 tsp dry active yeast
- 1/2 cup warm water
- 1 1/2 cups all-purpose flour
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/2 lb chicken breasts or rotisserie chicken, shredded
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 3 oz goat cheese
- 2 oz cream cheese
- 1/4 cup bbq sauce (Sweet Baby Ray's)
- 8 oz gouda cheese, shredded
- 1/4 cup red onion, julienned
- Emeril's Essence seasoning
- garlic powder
- sprinkle of cornmeal
In mixing bowl, combine yeast and warm water. Mix and then let sit for 10 minutes until foamy. (You want water temperate to be between 105F and 110F to activate the yeast)
Add flour, salt and olive oil and mix on medium speed with the dough hook attachment for about 8 minutes. You might need to add more dough, depending on consistency. The dough should bounce back when pressed and not stick to the sides of the bowl. You can also knead with your hands on a floured surface until dough comes together.
Rub the same bowl with a little bit of olive oil and place dough in bowl, turning to coat it. Cover with saran wrap and a towel in a warm place, allowing it to rise for at least 45 min or until the dough doubles in size. (I always just place on top of oven as I'm heating it up at same time) Use when ready to bake your pizza!
Preheat oven to 450F. If using chicken breasts, heat medium skillet with 1 tbsp olive oil over medium heat. Add salt and pepper to chicken and cook on skillet for 4 minutes on each side until completely cooked through and shred. If using rotisserie chicken, just shred and set aside.
Lay out a piece of parchment paper on top of pizza peel. Sprinkle with cornmeal. Roll out the pizza dough on top of the parchment paper to your desired shape and thickness. You can use your hands to gently tug, pull and push the dough to how you want it to look as well. (Roller pin is better!)
Combine goat cheese and cream cheese in heat safe bowl and microwave on high for 30 seconds. Mix together. (This makes it easier to spread) Spread evenly across the pizza dough, leaving an inch around the edges. Add a light layer of barbecue sauce and spread evenly on top of goat cheese mixture.
Add the gouda cheese evenly on top of sauce. Spread the cooked chicken and julienned red onions throughout the pizza. Season the pizza with Emeril's Essence. Brush the crust with olive oil and sprinkle with garlic powder
Transfer pizza to pizza stone with parchment paper still underneath and bake for 15-20 minutes or until top is bubbly and bottom is golden brown. (The parchment paper makes it easy to be able to slide pizza dough off of peel, which I had much trouble with before discovering this trick) Serve immediately and enjoy!