Bourbon Pizza? Oh Yeah Baby!

WT Rare Breed 002So by this point I have gotten a lot of bottles of bourbon in my cupboard.  Actually my wife and I discussed this weekend the need for me to get a locking cupboard to keep my “collection” in, and I think we have figured out that the cupboard in the garage will work nicely (too many teenage boys in the house).  So I have also entered a new territory…Too much bourbon to drink in a timely manner!  Don’t worry, it will all be consumed in due time, but right now as we are developing this web site, I am accumulating bourbon at a much faster rate than it can be consumed by me or my liver!  So this has sent me over more new ground, the world of cooking…

With bourbon of course!  I went to a couple of weeks ago and watched a video of them making a Bourbon BBQ Chicken Pizza, and immediately thought “I can make that!”  So I did, and here is the recipe:

One pre-packaged pizza crust (I haven’t found a good recipe for scratch crust yet)

About 1 cup of BBQ sauce (I used KC Masterpiece as it looked similar to the sauce in the video)

About 1/8 cup of bourbon (I used Knob Creek. HINT: Don’t buy cheap bourbon for this use the stuff you like to drink)

2 small chicken breasts grilled and chopped into cubes

1 small onion sliced or chopped depending on your preference

1 small can mushrooms ( I usually like to use fresh, but I didn’t have any on hand)

3 slices of bacon fried and crumbled

1 Roma tomato seeded and chopped.

Mozzarella cheese

First mix the bourbon and BBQ sauce.  Put chicken cubes in bowl and add about 3 Tbsp sauce and mix to coat. Spread more of the mixture on pizza crust reserving about 1/3rd cup for drizzle and dipping.  Add chicken, onions, and mushrooms to pizza spreading evenly, top with mozzarella cheese (as much as you like).  Then on top of cheese add crumbled bacon and chopped and seeded tomato.  WT Rare Breed 001

Bake in a 400 degree oven for 8 to 10 minutes or until cheese begins to turn a golden brown.  Remove from oven and let stand for about 5 minutes.  Drizzle additional BBQ sauce on top for more bourbon flavor.  If you still want more you can dip the pizza in the remaining sauce.

This pizza was good, but a little on the sweet side.  Next time I might experiment with different toppings or BBQ sauces.  I have quite a few bourbons I can use too to get the flavor just right.  The combinations are endless, different toppings, different BBQ sauces, different bourbons, you could make this pizza 100 times and never have the same pie twice, so have fun with it!


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Categories: Brotherhood, Uncategorized, Whiskey

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15 Comments on “Bourbon Pizza? Oh Yeah Baby!”

  1. Jim
    September 28, 2009 at 5:57 pm #

    Mmmmm…bacon! It makes everything better, even bourbon.

    This looks great, but for some reason all the most heated conversations I’ve ever had with my wife have been had over chicken pizza. No kidding. I’m not sure why, but it tends to set us off. Maybe the addition of bourbon will help mellow things out. Or maybe it’ll make her take a swing at me. Either way, this looks delicious!

    • Don
      September 28, 2009 at 6:10 pm #

      Maybe you should drink some Bourbon before you start? That might mellow things out a little. What an odd thing to argue over! Here’s a way to fix it…Make 2 pizzas!

      • Jim
        September 28, 2009 at 6:28 pm #

        We don’t argue over the pizza, Don, we argue in the presence of the pizza. At least we did early on in our relationship. It was the craziest thing – if there was chicken pizza on the table, we’d get into a heated debate about kids, or family or whatever. Once we noticed, we stopped ordering chicken pizza and it’s been marital bliss ever since. True story (mostly).

      • Don
        September 28, 2009 at 8:12 pm #

        You said over, not in the presence of! That’s much different…Nevermind!

  2. Jeff Schwartz
    September 28, 2009 at 11:50 pm #

    I have been using bourbon as s marinade for pork tenderloin and tri tip for a long time. Add a little soy and worcestershire sauce and let it sit over night in the fridge….tasty!

  3. Don
    September 29, 2009 at 1:32 am #

    That sounds delicious. I’ll have to try it. Do you grill or oven roast them? I guess the kosher thing has gone out the window at this point? LOL.


  4. Jeff Schwartz
    September 29, 2009 at 3:08 pm #

    The funny about your comment is – your mom started me on the path to not being kosher back in CT. I thought her meat sauce was one of the best things I had ever tasted and when I found out it was made from sausage I was sold. I’ve never looked back 🙂

    • Don
      September 29, 2009 at 3:57 pm #

      I remember you used to come over for dinner when we would have BLTs! LOL Sorry to have corrupted your soul!

  5. Don
    September 29, 2009 at 4:00 pm #

    I guess you could adapt this to be Kosher by taking off the bacon, or God forbid using …Gulp…turkey bacon 😦

  6. Jeff Schwartz
    September 29, 2009 at 4:02 pm #

    No apologies necessary 🙂
    Its funny – my favorite foods are all on the ‘non kosher’ list :). I seem to have passed it on to my kids as well – Amanda (my 4 year old) LOVES crab and shrimp! She is going to cost me $$ as she gets older…

    • Don
      September 29, 2009 at 4:06 pm #

      Just keep her away from Lobster. Easier to do on the West Coast! If she gets a taste for that particular shell fish you might as well start saving for the wedding reception now!

    • Don
      September 29, 2009 at 4:19 pm #

      You always were a rebel! I would guess there isn’t the pressure to be Kosher on the left coast as it was back east?

  7. Jeff Schwartz
    September 29, 2009 at 4:04 pm #

    Anything other than bacon is not worth it. Just like pastrami – no point in having a turkey pastrami sandwich – might was well have tuna!

  8. elizabeth1011
    September 30, 2009 at 1:31 pm #

    Nice! Pizza looks pretty good.. food with booze is always a bonus! 😉

  9. September 30, 2009 at 2:05 pm #

    My thoughts exactly! I like pizza, I love Bourbon…bourbon pizza. What could be better?

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