No Reviews
You must be logged in to post a review.
Barbecue Chicken Pizza
x
Print Options
Description
Eric and I loved this pizza. I had to make it twice to get the pictures, since it still isn’t quite light enough in the evenings to photograph food. (We liked it so much, it didn’t even faze us eating it two nights in a row. And the house smelled amazing!) Who wants to make pizza in the afternoon, photograph it, and then reheat it for dinner? Not me. I want it fresh, hot out of the oven.
Ingredients
- 2 whole Boneless, Skinless Chicken Breasts
- ½ cups Red Onion Very Thinly Sliced
- 1 bunch Cilantro (leaves Only), Chopped
- ⅓ cups Sweet Mesquite Barbecue Sauce
- 10 ounces, weight Gouda Cheese, Grated
- 1 whole Recipe For A Medium Sized Pizza Crust
- Garlic Powder
- Paprika
Preparation
Place a pizza stone on the upper middle rack of your oven. Preheat oven to 550 degrees F for at least 45 minutes before you intend to bake the pizza. This helps the stone get nice and hot.
If you have a pizza peel, flour that heavily, and assemble the pizza on that so you can transfer it to the pizza stone. If not, have everything ready to go, then remove the stone (carefully) and assemble the pizza directly on it before putting it back in the oven.
Slice the chicken into 2-inch strips. Season with salt, pepper, garlic powder, and paprika. Saute in olive oil over medium high heat until cooked through and lightly browned. Set aside.
Spread a thin layer of barbecue sauce on top of the unbaked pizza crust, leaving about an inch border from the edge. Sprinkle the onions and cilantro over the sauce, followed by the chicken and cheese.
Note: My pizza crust recipe can be found here: http://www.goodlifeeats.com/2010/02/barbecue-chicken-pizza.html
More Recipes from goodlifeeats
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Sage Garlic Lamb with Feta Yogurt Sauce
by Molly Mulligan in
Main Courses
by Molly Mulligan in
Main Courses
Using few ingredients, this recipe for ground lamb is so tasty!...
Prep: Cook:
Serves: 4 Level: Easy
Cabbage Rolls
by Beth Pierce in
Main Courses
by Beth Pierce in
Main Courses
These delicious traditional stuffed Cabbage Rolls are made with ground sausage...
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
rachilena on 4.28.2010
I was torn between trying this and PW’s CPK BBQ Chicken Pizza. I’m glad I took your suggestion here and used gouda. We put mozzarella on there, too, because it melts better, but the gouda gave the flavor of the CPK pizza (which uses both cheeses). Great recipe!