Friday, November 26, 2010


Okay...last one. I promise.

If cranberries are too tart and Asian's too out there for your picky eater, go simple and familiar. Go barbecue.

We have Wolfgang Puck to thank for giving us barbecue chicken pizza. I'm considering building a small, tasteful altar. Just a few candles. Nothing showy. I first found Wolfie's (yes, I call him Wolfie) barbecuey wonderfulness at his restaurant in Orlando. It was lifechanging. Okay, maybe that's a little excessive. But it was what opened my eyes to the idea that a pizza can be more than marinara and pepperoni.

And then we have California Pizza Kitchen to thank for spreading the barbecue glory to grocery store freezer cases all across America.

Barbecue sauce and poultry, after all, is a flavor combination our nuggetized youth have been conditioned to accept with an almost Pavlovian response. Add the shape and cheese of pizza, and it's really hard to go wrong. So hard, they may not realize they are eating leftovers. Again.

Start with that crust. Smear it with your favorite barbecue sauce. I like to take a cheap bottle of something pre-made and doctor it a little with some brown sugar and orange zest until I get exactly the tangy-sweet flavor I like. But if KC Masterpiece or Sweet Baby Ray's is already just what you want, why make it harder on yourself.

Then I get liberal with the turkey. Dark meat, white meat, whatever you've got left will be fine.

Get wild at this point if you want. Red onion, green pepper, whatever you want to do. I actually served it with slaw, so I wasn't concerned about the veggie content. Then, bring on the cheese.

I bypassed your typical mozzarella and went for provolone. It's slightly smoky, and that flavor paired perfectly with the barbecue sauce. What you've got is the perfect snack for football games...that gets rid of leftovers without having people groan at you about "casserole again?"

Now, like all good trilogies, our leftover journey has come to its conclusion.


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