After a week spent in bed, extremely ill and unable to consume anything but alkaline water and the occasional cracker, I was determined to take it easy on my fragile stomach. I needed to take the responsible approach and give my body a chance to recover, right? That lasted for about two days before I decided to use up my remaining loquats and make a bold BBQ sauce with which I made BBQ chicken pizzas.
I have the resolve of a child.
But I had to use the fruit before it went bad! And this homemade BBQ sauce was begging to be used on a pizza. The sweetness of the loquats and brown sugar, combined with the heat from Formosa’s Habanero Hot Sauce was perfect for the somewhat Thai inspired toppings I used on this pie! Summer is the time of year to whip up your own BBQ sauces using delicious seasonal fruits.
This isn’t some traditional sauce recipe; I literally just kept adding things that made sense in my mind. So if I committed some BBQ sauce faux pas…meh. You could easily use peaches or apricots for this recipe but I had a ton of juicy loquats that needed to be used. Once I removed the seeds I just placed them in a saucepan with all the other ingredients and let them simmer for about one and a half hours. The result was a sweet, spicy, tangy and thick sauce perfect for pizza. I think this sauce would also be wonderful on some slow cooked pulled pork.
For the toppings I use a blend of flavors and textures; sweet fried shallots, green and red onions, red bell pepper, roasted chicken thighs, peanuts, basil, smoked mozzarella, and a coconut lime crema to drizzle on top! As always, I used Jim Lahey’s No Knead Dough recipe—because I never mess it up and end up with perfect crust every time. You can find my version of the recipe here! If using this recipe please note that you will need to make it ahead—at least the night before—to give the dough time to rise.
Pizza is one of my favorite foods and I never need an excuse to eat it. All the flavors came together nicely and provided me the perfect opportunity to test out how well I had recovered. I didn’t die so it was a success in my book!
- For the Sauce
- Yields 2 cups
- 1 Tbsp. butter
- ½ cup minced white onion
- 2 cloves crushed garlic
- 2 cups loquats, seeds removed
- 1 3/4 cups ketchup
- ¼ cup Formosa Habanero Sauce* (use as much as you can handle)
- 1 Tbsp. cider vinegar
- 1 Tbsp. lime juice
- ¼ cup brown sugar
- 1 tsp. Worcestershire
- Salt and Pepper
- For one Pizza
- You can use any amount of any toppings you’d like, this is just what I went with.
- Pizza dough of choice
- 1 cup cooked & diced or shredded chicken (thigh, breast, whatever)
- 2 tbsp. Diced red onions
- ¼ cup sliced red bell pepper
- 3 oz. smoked mozzarella
- Sliced jalapeño
- ¼ cup chopped green onions
- 2 Tbsp. fried shallots
- 2 Tbsp. Chopped basil
- 1 tsp. Black sesame seeds
- 1-2 Tbsp. chopped peanuts
- 1 Tbsp. Coconut Crema (recipe below)
- Olive oil for crust
- Make the Sauce
- Heat butter in saucepan over medium heat and sauté onions and garlic until tender and glossy, about 3-5 minutes.
- Add in remaining ingredients and simmer partially covered on low heat for about 1-1 ½ hours. Stir occasionally to prevent sauce from sticking.
- Season with salt and pepper if necessary and allow sauce to cool before blending or pureeing in a food processor.
- Use a metal sieve, strain sauce into a glass container*. Refrigerate until ready to use.
- *This step was key for me because I did not want to peel the loquats—too much work. This way you remove any of the remaining skin present in the sauce.
- Make the Pizza
- Place pizza stone in oven and preheat to the highest setting. Mine goes to 550°F.
- Let the stone preheat in the oven for an hour before making pizzas.
- Let pizza dough rest on a floured surface for 20-30 minutes before making pizza.
- Have your toppings, sauce, and cheese(s) ready.
- Remove pizza stone from oven. Now most people will be appalled that I do this, I’m sure a lot of heat is lost but my pizzas are still wonderful. But I lack the skills to deftly slide the pizza off a peel or the back of a baking sheet onto the stone. So if you can do that, you’re super cool.
- Place shaped pizza dough on stone and carefully (and quickly) spoon about ¼ cup sauce on dough, followed with bell pepper, chicken, red onion, jalapeño, and mozzarella.
- Brush crusts with a little olive oil.
- Bake for 5-7 minutes until crust is golden and cheese is melted.
- Use a spatula to transfer pizza to a plate or cutting board.
- Top with green onion, shallots, sesame seeds, chopped basil, and coconut crema if using.
- Slice the pizza.
- Eat the pizza.
- For the coconut crema I just mixed a couple tablespoons of coconut cream, with a pinch of brown sugar and a splash of lime juice. Stir to combine and drizzle on pizza just before serving.