So, summer is ending.
No more watermelon.
No more mojitos.
No more grilled pizza.
Well.
Unless you can convince your husband to go outside and grill in the snow.
But, let's have one last hurrah, eh?
And nothing like barbeque to remind us of summers past.
You can use leftover bbq chicken, shredded, or just cook one breast, as shown below.
*Okay, want to know something real funny? I totally thought that we grilled this pizza for the blog pics.
We didn't.
We usually do, I pinky swear.
The recipe written below is for the oven but you can certainly grill it....for better results, honestly.*
Barbeque Chicken Pizza
Serves 4 or 8 or so as appetizer portions for a party!
1 pizza crust dough, store-bought, homemade, or from your favorite pizzeria
1 boneless, skinless chicken breast
1/2 cup of your favorite barbecue sauce
Olive oil
Kosher salt
1/2 - 1 pound, fresh mozzarella, sliced thinly (depending on how much you like your pizza loaded with)
1/2 red onion, sliced very thinly
Chopped cilantro (optional....I use it usually but I totally forgot it this time)
Preheat oven to 375*.
Salt the chicken breast on both sides, then place in an ovenproof dish. Pour the barbeque sauce over the breast and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside.
Increase oven temperature to 500*.
Roll/stretch out the pizza crust. Lay it on a baking pan, drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt.
Drizzle a couple of tablespoons of extra barbeque sauce on the crust and spread evenly. Top sauce with the sliced mozzarella. Sprinkle on the diced chicken and thinly sliced red onion.
Chop the rest of the onion into a dice and mix into some homemade guacamole.
Eat.
Resume cooking.
Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
Remove from the oven and top with plenty of chopped cilantro, if you want. Enjoy while piping hot!!
No more watermelon.
No more mojitos.
No more grilled pizza.
Well.
Unless you can convince your husband to go outside and grill in the snow.
But, let's have one last hurrah, eh?
And nothing like barbeque to remind us of summers past.
You can use leftover bbq chicken, shredded, or just cook one breast, as shown below.
*Okay, want to know something real funny? I totally thought that we grilled this pizza for the blog pics.
We didn't.
We usually do, I pinky swear.
The recipe written below is for the oven but you can certainly grill it....for better results, honestly.*
Barbeque Chicken Pizza
Serves 4 or 8 or so as appetizer portions for a party!
1 pizza crust dough, store-bought, homemade, or from your favorite pizzeria
1 boneless, skinless chicken breast
1/2 cup of your favorite barbecue sauce
Olive oil
Kosher salt
1/2 - 1 pound, fresh mozzarella, sliced thinly (depending on how much you like your pizza loaded with)
1/2 red onion, sliced very thinly
Chopped cilantro (optional....I use it usually but I totally forgot it this time)
Preheat oven to 375*.
Salt the chicken breast on both sides, then place in an ovenproof dish. Pour the barbeque sauce over the breast and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside.
Increase oven temperature to 500*.
Roll/stretch out the pizza crust. Lay it on a baking pan, drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt.
Drizzle a couple of tablespoons of extra barbeque sauce on the crust and spread evenly. Top sauce with the sliced mozzarella. Sprinkle on the diced chicken and thinly sliced red onion.
Chop the rest of the onion into a dice and mix into some homemade guacamole.
Eat.
Resume cooking.
Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
Remove from the oven and top with plenty of chopped cilantro, if you want. Enjoy while piping hot!!
No comments:
Post a Comment