When you’re ready to make the pizza, here’s what you’ll need.
TPW_0074To begin, preheat the oven to 375 degrees, then throw the chicken breasts in an ovenproof dish…
TPW_0075Then grab your favorite BBQ sauce or marinade.
TPW_0078Pour it over the chicken…
TPW_0084Turn the chicken over and coat both sides well. Salt the chicken on both sides, too.
Throw the chicken in the oven for about 25 minutes. The BBQ sauce will get nice and brown and smoky and lovely.
*Shortcut* – You could also just buy a rotisserie chicken, then shred it and coat it in some BBQ sauce if you don’t want to cook the chicken yourself. This is flexible!
TPW_0089Remove the chicken from the oven. Pour on a little more BBQ sauce if it makes your skirt fly up.
Just set the chicken aside while you prepare the other ingredients.
TPW_0090Slice a red onion in half from root to tip, then pull out the center core so you can achieve clean half-moon slices.
TPW_0108Next, cut some fresh mozzarella into very thin slices.
Thin, because the crust is thin. And you don’t want things to get gloopy.
TPW_0115Cut up the BBQ chicken into thin, neat slices…
TPW_0122Then cut in the other direction to dice.
TPW_0124Finally, pour a little olive oil on a large sheet pan, then smear it all over the pan.
TPW_0129Grab HALF the pizza dough (recipe makes two crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball.
I have no idea why I do this, except I saw it back in 2004 in an episode of “The Restaurant” with Rocco Dispirito. His good friend from Italy, Antonnio, is visiting New York and he shows Tony, the head chef at the time, how to make pizza. He always begins by squeezing the dough into a tight little ball…”like a woman’s bottom”, he says in Italian.
That was the best reality show known to mankind.
I want them to bring it back.
Though, I’m not sure Rocco and Jeffrey would be all too keen on working together again.
But if they did, I’d be watching.
(If you didn’t watch “The Restaurant” and have no idea what I’m talking about, I apologize.)
TPW_0130You can roll out the pizza with a rolling pin if you’d like, but sometimes it’s just as easy to throw it around and stretch it.
TPW_0131Believe me, I don’t know what I’m doing. And you don’t have to know what you’re doing either! Just pull and stretch till it feels right.
TPW_0138And when the crust is nice and thin, lay it on the oiled pan.
TPW_0142Drizzle a little olive oil on the dough and smear it around with your grubby fingers.
TPW_0145Then very lightly sprinkle some salt on the crust. Just a little bit.
NEXT: Normally, I would spread a very tiny, light layer of BBQ sauce on the crust, treating it as the pizza sauce. But I plum forgot.
Imagine if you will: four children. Four dogs. Cows in yard.
TPW_0150Now put a thin layer of mozzarella cheese all over the crust.
TPW_0152See…I could bake this right now and be perfectly happy in life.
TPW_0154But I think I’ll keep going. Add half the diced BBQ chicken and as many red onions as you can handle.
TPW_0156I went a little light on the red onions; next time I’ll add much more.
TPW_0158Since I hadn’t spread the sauce on the crust, I went ahead and drizzled a little on top of the assembled pizza.
TPW_0168Mmmm. Helloooo, lover.
TPW_0176Remove it from the pan…
TPW_0185Zee crust eez goot!
TPW_0189But we’re not finished yet.
TPW_0192Chop up plenty of crisp, fresh cilantro.
TPW_0201And sprinkle it on top of the pizza before serving. This gives it a yummy, unexpected edge. Love it!
TPW_0205Mmmm…come to where the flavor is.
TPW_0209Come to BBQ Chicken Pizza Country.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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