BBQ Chicken Pizza With Grand Camembert Vaudreuil
Ingredients
- 450 g (1 lb) fresh or frozen pizza dough, thawed
- 2 chicken breasts, cooked and thinly sliced
- 30 ml (2 tbsp.) rosemary, chopped
- 30 ml (2 tbsp.) fresh thyme, chopped
- 250 g (9 oz) Grand Camembert Vaudreuil, sliced
Preparation
On a lightly floured surface, cut the pizza dough in four, using a well-sharpened knife. With a rolling pin, roll out each portion to form a 20 cm (8 in.) circle.
Prepare a medium-intensity charcoal fire or set gas BBQ at medium. Put the pizza crusts on oiled aluminum foil. Brush each crust with garlic butter. Pour the sauce evenly on the crusts. Top with the chicken, rosemary, thyme and Grand Camembert Vaudreuil. Close the lid and cook for about 7 minutes or until crusty.
Sauce
Ingredients
- 60 ml (1/4 cup) butter
- 60 ml (1/4 cup) flour
- 250 ml (1 cup) milk
- 250 ml (1 cup) biobio Parmesan, grated
- Salt and pepper
Preparation
In a saucepan, melt the butter. Add the flour and continue cooking for 2 minutes. Add salt and pepper. Pour in the milk and continue cooking until the sauce thickens. Add the cheese and stir until the mixture is smooth. Set aside.
Garlic butter
Ingredients
- 30 ml (2 tbsp.) butter
- 1 garlic clove, chopped
- 15 ml (1 tbsp.) rosemary, chopped
Preparation
In a small saucepan, melt the butter with the garlic and rosemary. Remove from heat and set aside.
Suggestion:
Serve with an arugula salad.
Portions 4
Preparation time
10 minutes
Cooking time
10 minutes
Accompaniments
These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.
© Société des alcools du Québec, Montréal, 2007, 2012