Thursday, September 22, 2011

BBQ Chicken Pizza Recipe

Every week, I try to participate in a few recipe hops. When I'm not cooking very much, this is harder to do than at other times. I always find so much inspiration in these hops... of course one of my favorites is my own Friday Potluck.

My favorite hop hosted by someone else is Full Plate Thursday over at Miz Helen's Country Cottage. There are always fantastic recipes, and a great variety of bloggers to be found each week at Miz Helen's place.

A few weeks ago, on September 8, I found a great BBQ Chicken Pizza recipe. Since I still had leftover pizza crusts from my DIY pizza party, in which I trotted out my new Red Star Yeast for this month's Iron Chef Challenge over at A Latte with Ott, A, I figured I'd hit pay dirt with this recipe.

And boy! was I right!

BBQ Chicken Pizza
modified from BBQ Chicken Pie @ 4 Little Fergusons

2  8"-10" pizza crusts or dough (my recipe or yours)
1-2 chicken breasts
1/2 cup bbq sauce
2 small green onions, diced
1-1/2 cups cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
tomatoes, sliced

I like to work with pre-cooked pizza crusts since it really cuts down the cooking time of the pizzas, and because it's nice to work with existing ingredients. I like to grill my pizza crusts; they then last for about 1-2 weeks in the fridge. However, if you have fresh dough, then you can still use this recipe.

Cook and shred the chicken breasts; I seasoned mine with garlic and rosemary and then broiled on high. Mix the shredded chicken with all but 2 tablespoons of the green onions and barbecue sauce. Spread across the pizza crusts.

Split the cheddar cheese between the two pies and then top with the tomatoes. Finally, top the pizzas with mozzarella.

Cook under broiler for 5-10 minutes until cheese is melted and bubbly.


Linking this with

Miz Helen’s Country Cottage


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