Sunday, August 25, 2013

Update from the Field: Mop Sauce Chicken Pizza

Multiple sightings of a lone woman fleeing a pale-colored sport utility vehicle were reported by survivors in Northeastern Coweta County.

The woman ran in a southeast direction and through a large abandoned pasture and appeared to be in distress. The survivors did make an attempt to offer assistance, but were unable to attract her attention and had to abandon their efforts.

We would like to take a moment to commend the Coweta County Group for their courage and selflessness. During times of great strife, it is all too easy to become detached and refuse aid to those in need. We would do well to remember to foster a sense of community within ourselves and band together.

There is great safety in numbers and if local communities and indeed the entire nation and planet hope to rebuild, then it will take the efforts of each and every one of us.

At this time, the WDSCB would like to present Mop Sauce Chicken Pizza.

Mop Sauce was the sauce that was "mopped" onto the meat by cooks with a real string mop during the White House Barbecue for President Lyndon Johnson. The sauce is reproduced here using all pantry ingredients and provides the base for a delicious pizza with chicken, spicy peppers, cheese and chives.

Your group will appreciate this unique departure from traditional pizza.

Mop Sauce Pizza

For the Sauce:
1 cup Apple sauce
1 (14 oz) can Diced Tomatoes, drained 
1 (6 oz) small can Tomato Paste
1/4 cup Apple Cider Vinegar
1 tsp. Garlic Powder
1 Tbsp. Brown Sugar
1 tsp. Mustard Powder
1/4 tsp. Cayenne Pepper

For the Crust:
2 cups Bisquick Heart-Smart Baking Mix
3/4 to 1 cup Water
2 Tbsp. Garlic Powder

Cornmeal (optional, to sprinkle on greased pan)

Velveeta Queso Blanco Cheese
1 jar hot or sweet pepper rings
2 cans chicken breast meat, drained and chopped
Dried Chives

Preheat oven to 375°F. Alternately, heat campfire coals to red-hot and allow coals to cover with white ash. Grease a baking pan or jelly roll pan or a cast iron skillet with oil or shortening. If you wish, sprinkle with cornmeal and rotate pan until the surface is evenly coated with cornmeal.

For the Sauce: In a very heavy saucepan or Dutch oven, combine apple sauce, tomatoes, tomato paste and vinegar. Stir gently until combined. Stir in all the seasonings and blend well. Place on stovetop over medium heat or over campfire (medium-hot coals). Bring to a boil, stirring frequently. After the mixture comes to a boil, stir constantly for 3 minutes and then remove from heat.

For the Crust: In a large bowl, combine baking mix and garlic. Stir in 3/4 cup of hot water and blend until a moist dough forms. If needed, add the additional 1/4 cup water. Sprinkle a clean, flat surface with a few tablespoons of baking mix. Turn out dough onto surface and knead gently 5 or six times until dough's surface is smooth. 

Place dough onto prepared pan and pat out into a 12 to 14 inch circle. Top with 1/2 cup to 3/4 cup of sauce mix and spread sauce to within 2 inches of edge of crust.

Top with sliced cheese, diced chicken and slices of pepper rings. Sprinkle with chives.

Bake in preheated oven for 22-25 minutes or until crust is golden and appears dry and cheese is melted. Alternately, cover baking pan with aluminum foil and place over grill over campfire coals. Bake for 10 minutes and uncover to check. Rotate pan if necessary to ensure even baking. Reseal foil and bake for another 5-10 minutes or until crust is golden and cheese is melted.

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