My Lemon-Lime Ice Cream...by a landslide. Not that my Barbecued Chicken Pizza and Grilled Pizza with Smoked Salmon, Sautéed Red Onions and Sour Cream weren't good, but the ice cream was fantastic AND a breeze to make.
But to the pizzas first. You can find my pizza dough recipe here.
Barbecued Pizza (makes 3 individual pizzas)
1 cup barbecue sauce
6 boneless chicken thighs
1/2 pound pizza dough
4 to 6 oz. mozzarella, sliced
Reserve 1/4 cup of barbecue sauce. Mix 3/4 cup barbecue sauce with chicken thighs. Grill, broil, bake or sauté the thighs until cooked. Let cool, cut into small pieces and set aside. If making ahead, refrigerate until ready to use.
Roll out pizza dough into 3 ovals or rounds. Spread a spoonful of reserved barbecue sauce on dough, leaving a plain border around outside. Top with chicken. Spoon a bit more reserved barbecue sauce over the chicken and then top with the mozzarella slices.
Bake in a preheated 450°F oven for 15 minutes, or until cheese is nicely melted.
Smoked Salmon Pizza Rounds (makes 8 to 10 baby pizzas)
1 large red onion, sliced thinly
2 tbls. olive oil
½ pound pizza dough
¾ cup sour cream
4 slices smoked salmon, cut into thin strips
1 tomato, diced
10 or so pitted Kalamata olives
Cook red onion in olive oil over medium high heat. Sprinkle with plenty of Kosher salt. Continue cooking, stirring occasionally until onion is browned. Set aside.
Roll out dough into about 8 to 10 small 3 inch circles. Place on hot grill. Cook about 3 minutes on each side or until you have nice grill marks.
Just before serving, top each round with a generous spoonful of sour cream. Arrange smoked salmon on top and then the sautéed red onions. Sprinkle with a bit of diced tomato and top with a single pitted Kalamata olive.
Lemon-Lime Ice Cream (makes 3 cups)
Adapted from Maurice Moore-Betty's Lemon Ice Cream in The Great Cooks Cookbook
1 lemon, zested and juiced
1 lime, zested and juiced
1 cup sugar
1 cup heavy cream
1 cup milk
Measure 2 tablespoons of lemon juice and 2 tablespoons of lime juice and pour in a bowl. Stir in zests and sugar. Slowly stir in cream and milk. Pour in metal bowl and place in freezer for an hour or until the edges are frozen. Stir well and freeze for a few hours. Mixture may be frozen in ice cream machine as well.