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Capers Catering

Pulled Chicken & Manchego Pizzette


A terrific passed hors d'oeuvre

In honor of National Pizza Day, I thought we would share a recipe for one of our most requested pizza hors d’oeuvres.

Everyone loves these little bites, and they are not too difficult to create.

Pulled Chicken & Manchego Pizzettes ~ serves 8

Pulled Chicken
2 Tbsp. olive oil
1/2 c. shallots, chopped
1 Tbsp. fresh ginger, chopped
1 Tbsp. canned chipotle peppers
4 c. peeled, chopped fresh peaches
2 14 oz. cans diced tomatoes
1/4 c. molasses
1/4 c. cider vinegar
4 Tbsp. Dijon
1 Tbsp. light brown sugar
3 lbs. bone-in chicken thighs

  1. In a mid-sized sauce pan, saute shallots and ginger in olive oil until soft.  Add chipotle, peaches, tomatoes, molasses, vinegar, dijon, and sugar.  Simmer about 10 minutes.  Cool and puree in a blender until smooth.
  2. Salt and pepper chicken thighs.  Place in the bottom of a slow cooker and pour barbecue sauce over.  Cover and cook on low for 4-5 hours.
  3. Remove chicken onto a cutting board and shred meat using 2 forks.  You should have about 4 cups of meat.  Place in a bowl and add 1 cup of barbecue sauce to this.  This can be made a day ahead.

4 12″x 6″ prepared flat bread
4 cups Manchego cheese
1/2 c. scallions, chopped
Micro-greens for garnish

  1. Place flat bread on 2 baking sheets.  Top with 1 cup each pulled chicken, 1 cup each Manchego cheese, and scallions.
  2. Bake in a 400 degree oven for 20 minutes or until brown and bubbly.  Cut, garnish with micro-greens, and serve hot with beer.