After a particularly long and hectic week, which culminated (by the way) in a twisted, swollen, and bruised ankle, I was ALL about a little comfort food tonight.
Yep. Despite the fact that I’ve already done plenty of damage to my attempt at a healthier diet this week, the pizza gods were calling my name. There was just no denying it. So, I poured myself a drink. Then I pulled a ball of frozen pizza dough from the freezer and let it thaw on that magical warm spot on top of my pre-heating oven while I surveyed my topping options.
A leftover chicken breast. A nearly overripe red bell pepper. A few stray slices of red onion. Cheese. BBQ sauce. Sounds like a BBQ chicken pizza to me!
Every bit as good (better, I say) as those “commercial” pizzas. Though, to be fair, we’re no strangers to the local pizza delivery guy! It’s just really nice to be able to control the toppings… the quality… the crispness of the crust. And, really, it doesn’t take too much longer than the pizza guy on a busy Friday night.
BBQ Chicken Pizza
1 lb. pizza dough, homemade or purchased from your favorite pizza joint
1 boneless, skinless chicken breast, thinly sliced
3-5 tablespoons BBQ sauce, depending on how you like it
1/2 cup grape tomatoes, halved
1/4 cup red onion, diced
1 red bell pepper, sliced into rings
1 cup cheddar cheese, shredded OR Sargento’s chipotle cheddar cheese
1 cup mozzarella cheese, shredded
cornmeal for dusting
Place pizza stone in oven and preheat oven to 425 degrees F.
In a medium frying pan, saute the chicken breast until just cooked through. Set aside to cool slightly.
Roll, throw, or otherwise shape your pizza dough into the desired shape. Spread with BBQ sauce and top with chicken. Sprinkle over tomatoes and onion, and lay down the red pepper rings. Cover pizza with cheeses.
Sprinkle hot pizza stone with cornmeal and transfer pizza to stone. Cook until crust is crispy and cheese is bubbly, approximately 15 minutes.
Remove from oven and enjoy!
(This makes an 8-10 inch pizza, but results may vary depending on how much dough you use and how thick you want your crust. Adjust your toppings accordingly.)