I always see barbeque chicken pizza recipes floating around the internet and I guess I always assumed I didn't like barbeque chicken pizza that well or that it was too many ingredients for me to bother with.
Both of those statements are completely false. The other day I realized I had chicken and pizza crust so I thought perhaps I could make it. It turns out there are only 5 ingredients to make it! It came together really fast and was delicious! So as of now, I am officially converted! I hope you are too!
Barbeque Chicken Pizza
The Apron Gal
Serves 6
Ingredients
1 can thin crust pizza dough or your favorite pizza crust recipe
*1 large chicken breast or 2 smaller chicken breasts, cooked and sliced or shredded
1/2 red onion
1/2 cup barbeque sauce plus a couple tablespoons more (Remember this is your only sauce so the sweeter it is, the sweeter your pizza will be, so choose a sauce based on how sweet you want it to be!)
2 1/2 cups mozzarella cheese or 2 cups mozzarella and 1/2 cup cheddar cheese (or another cheese just to add some extra oomph!)
Fresh chopped cilantro
Directions
Preheat your oven to the temperature listed on your dough tube or from your own pizza dough recipe. Mine was 400 degrees. Press into a large greased 10 by 15 cookie sheet and pre-bake for around 6 minutes. Remove from the oven.
While your crust is pre-baking, slice the red onion into thin strips and grate your cheese if necessary.
Once crust has been pre-baked, spread barbeque sauce over warm crust. Add more if doesn't look saucy enough but add slowly since you don't want to oversauce and make it soggy. Top with chicken, red onions and finally, cheese.
Bake for around 10 minutes (keep an eye on it) or until all cheese is melted and crust is golden brown. (I always check the bottom of the crust to make sure it isn't still raw.)
Sprinkle with fresh chopped cilantro.
Slice it up and enjoy!
*This is a great use of shredded chicken or plain grilled chicken breasts (I recommend always having some cooked chicken around for whatever you want to add it to). I had chicken thawed so I just grilled some up with garlic salt and it was the perfect amount of flavor but it still let the barbeque flavor shine.
Both of those statements are completely false. The other day I realized I had chicken and pizza crust so I thought perhaps I could make it. It turns out there are only 5 ingredients to make it! It came together really fast and was delicious! So as of now, I am officially converted! I hope you are too!
The Apron Gal
Serves 6
Ingredients
1 can thin crust pizza dough or your favorite pizza crust recipe
*1 large chicken breast or 2 smaller chicken breasts, cooked and sliced or shredded
1/2 red onion
1/2 cup barbeque sauce plus a couple tablespoons more (Remember this is your only sauce so the sweeter it is, the sweeter your pizza will be, so choose a sauce based on how sweet you want it to be!)
2 1/2 cups mozzarella cheese or 2 cups mozzarella and 1/2 cup cheddar cheese (or another cheese just to add some extra oomph!)
Fresh chopped cilantro
Directions
Preheat your oven to the temperature listed on your dough tube or from your own pizza dough recipe. Mine was 400 degrees. Press into a large greased 10 by 15 cookie sheet and pre-bake for around 6 minutes. Remove from the oven.
While your crust is pre-baking, slice the red onion into thin strips and grate your cheese if necessary.
Once crust has been pre-baked, spread barbeque sauce over warm crust. Add more if doesn't look saucy enough but add slowly since you don't want to oversauce and make it soggy. Top with chicken, red onions and finally, cheese.
Bake for around 10 minutes (keep an eye on it) or until all cheese is melted and crust is golden brown. (I always check the bottom of the crust to make sure it isn't still raw.)
Sprinkle with fresh chopped cilantro.
Slice it up and enjoy!
*This is a great use of shredded chicken or plain grilled chicken breasts (I recommend always having some cooked chicken around for whatever you want to add it to). I had chicken thawed so I just grilled some up with garlic salt and it was the perfect amount of flavor but it still let the barbeque flavor shine.
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