This tale marks the finale of my chicken evolution, something that I will be telling in full one of these days. But here’s the condensed version: I started out buying pre-cooked chicken strips, then I switched to packs of chicken breasts, then to value packs of breasts. Now, I am on to just roasting the whole chicken.
At our local Wegman’s, whole chickens go for $.79 a pound. It’s a steal compared to the other options. I buy ’em, cook ’em and freeze the leftovers. Fiscally, it’s the best option.
Anyway, the chicken I used on this pizza was frozen a couple of weeks ago and I wanted to do something with it. I took a handful of ingredients I keep on hand and voila: BBQ Chicken Pizza.
This meal is perfect for weeknight cooking. It’s simple, cheap and doesn’t take a whole lot of time to make. Maybe 15 minutes tops, including cooking time.
BBQ Chicken Pizza is my favorite variation on traditional pizza. You can dress it up anyway you like, but the best thing you can do for this dish is to use a good BBQ sauce. What’s that? You need some recommendations? Done. If you got a few extra minutes try our recipe. If you’re short on time, you should use one WITHOUT high fructose corn syrup, like Wegman’s Memphis style.
No Wegman’s? No problem. Just get to label reading. The HFCS gets clumpy and goopy when it’s cooked. Not all that appetizing.
Now that we got our sauce straightened out. Let’s roll. Here’s what you’ll need.
I used a Boboli crust for this recipe. Thin Crust. Ya know, I used Boboli pretty much all of the time. I’ve never tried to make my own pizza crust and I’m sure it’s delicious and has its merits, but it just sounds too laborious. Also, we have not gotten to the point where we’re making our own bread and keeping yeast on hand. Maybe that will be a resolution for 2009.
Before you get to chopping, preheat your oven to 450 degrees. There are a few things that go well on this pizza, like peppers, onions or anything else you might fancy. We went the simple route, adding just a touch of onion. Dice a third cup or so.
I sliced the chicken while it was still all compact in the storage container. Easier that way. Try it!
That’s really it for prep work. Let’s build a pie! Take out the pizza crust and evenly spread a layer of BBQ sauce over the entire thing. Sprinkle a layer of mozzarella and Cheddar cheese on top, emphasis on the mozzarella. Top with about a cup of chicken and your diced onions.
Pop the pie in the oven for 8 minutes. We put it right on the oven rack because we like a crispier crust. If you want softer or more chewy, use a cookie sheet.
We used cilantro for a topping spice. But you could consider some other options like crushed red pepper or black pepper. It’s best to let the pie sit for about 10 minutes so you don’t scald your mouth. This, really, is the hardest part about making pizza at home.
Cut it in eighths (or fourths) and enjoy!
Read the recipe here.