Papa John's Papadia Recipe
Wonderful BBQ Grilled Chicken & Bacon Papadia — a melting cheese sandwich with a tender but spicy smoky flavor. Although complex, it is a filling treat for any pizza and sandwich lovers! The result will be worth it.
Equipment
- large bowl
- saucepan
- whisk
- Baking steel
Ingredients
For the dough
- 515 ml water
- 800 g flour TIpo "00"
- 16 g sea salt
- 5 g instant yeast
For the BBQ sauce
- ¾ cup brown sugar
- ¼ tsp onion powder
- 1 tbsp smoked paprika
- 2 tsp black pepper
- salt
- 1 tbsp Cholula hot sauce
- 1 tbsp molasses
- ¾ cup ketchup
- 1 tbsp Worcestershire sauce
- ¼ cup white vinegar
- ¼ cup water
For the crème fraiche ranch
- ¼ tsp onion powder
- salt
- pepper
- 1 tbsp chives
- 3 garlic cloves
- 1 tbsp fresh chopped dill
- ⅓ cup buttermilk
- ½ cup crème fraîche
- ½ cup mayo
For the garlic sage butter
- ½ cup salted butter
- 4 whole sage leaves
- 3 garlic cloves
For the BBQ chicken bacon assembly
- 4 boneless, skinless chicken thighs cooked and sliced
- 1 lb thick-sliced cooked bacon
- 2 cups grated Monterey Jack cheese
- ½ cup grated Parmigiano Reggiano
- 2 cups grated smoked Gouda
- 1 sweet onion
- BBQ sauce for spreading
Instructions
- Make the dough for your Papadia. Combine the flour and sea salt in a large bowl. In a separate bowl, add the yeast to water (95 °F). Once dissolved, pour that mixture into the flour. Mix the flour and water into a rough dough and knead it by hand in the bowl until it gets extensible and smooth. Shape the dough into a ball and leave it in a greased bowl. Cover it in plastic and let it rise for about2 hours at room temperature. Then put it in the fridge overnight.
- Take your dough out of the fridge and punch it down. Divide it up into 6 even pieces and roll them into balls.Place them well spaced apart on a baking sheet or in a proofing box, generously coating them with flour. Cover the dough with an inverted baking sheet or lid and leave it at room temperature.
- After 3-4 hours generously sprinkle the surface of each dough piece with flour before punching it down with your fist. Keep in mind to leave a ¼ inch border around the pizza. Grab the dough and drive it over your fist so that the gravity pulls it down. Then shimmy it around so it stretches evenly, and you get a 12-14 inch piece of dough. Note: make sure to adequately flour the underside of the dough.
- Prepare the BBQ sauce. Combine all the ingredients, except for salt and pepper, in a medium saucepan and whisk it. Bring the sauce to boil over medium-high and reduce for 1-2 minutes. Then, turn off the heat and season it to taste with salt and pepper. Pro tip: sieve the BBQ sauce through a fine-mesh strainer. It will get smoother.
- Prepare the crème fraiche ranch. Combine all the ingredients in a medium-size bowl.
- Preheat your pizza oven to 400-700 °F or place the baking steel and preheat it to the max temperature for 45 minutes before baking.
- While the oven is heating up, you can grill your chicken. Season your chicken thighs with your preferred seasoning. Salt and pepper are totally fine. Then, heat up a grill pan and grill your chicken tights flipping them constantly, until the internal temperature is 165 °F. Slice each thigh into ⅓ pieces and leave them aside.
- Combine your cheeses in a separate medium-size bowl.
- Finally, it’s time to assemble your Papadia. Season your pizza with the BBQ sauce, spreading it evenly. Add the cheese — don’t be gritty. Then, add the cooked bacon and the chicken and top it off with some BBQ sauce. Add the sliced onion, drizzle some extra virgin olive oil, and place your Papadia in the pizza oven for 24seconds at 180 °F. And no, that’s not a typo. But don’t worry if you don’t have a pizza oven. If you use a regular oven, just leave it for about 4-7 minutes until the borders are golden brown.
- Take the Papadia out of the oven. Brush the crust with garlic and sage butter and fold it. The aroma will be mouthwatering!
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