BBQ Chicken Pizza With Cilantro Pesto
- Ready In:
- 35mins
- Ingredients:
- 19
- Yields:
-
1 large pizza
- Serves:
- 4
ingredients
- 2 grilled chicken breasts, cut into bite size pieces
- 4 slices of cooked and crumbled applewood smoked bacon
- 1 medium onion, sliced
- 1 cup shredded smoked cheddar cheese
- 1 cup shredded mozzarella cheese
- 4 sliced colorful sweet peppers
- 10 quartered spinach leaves, with the stems removed
- 5 sliced fresh mushrooms
- pizza dough, for a large size pizza
- olive oil, for grilling onions and mixed mushrooms
- salt
-
Base sauce
- 1⁄4 cup barbecue sauce
- 2 tablespoons olive oil
-
Topping Sauce
- 2 tablespoons sour cream
- 1⁄4 cup finely chopped cilantro
- 1 teaspoon paprika (smoked is best if available)
- 1 crushed garlic clove
- 2 tablespoons olive oil
- salt
directions
- If chicken is not grilled grill chicken and seson with season salt, cut into bite size pieces, set aside.
- Roll out the pizza dough, lightly olive oil the crust, transfer to a "cornmealed" pizza stone or cookie sheet and prepare the ingredients for the base sauce in a small bowl. Spread the base sauce on the dough and put in a preheated 400 degree oven for 10 minutes. This prevents a soggy pizza dough.
- While the dough is cooking grill onions and mushrooms on a cast iron grill (if you do not have a grill, do it in a skillet). Lightly salt to taste.
- After the pizza dough has cooked for ten minutes, take it out and put a 3/4 of the grated cheeses on the pizza put all of the toppings on, putting the onions and mushrooms last. Top with the remaining 1/4 of cheese. Put in the oven for another 10-15 minutes.
- While waiting for the pizza to cook, make the cilantro sauce topping, by blending ingredients in a food processor and placing it in a ziplock bag.
- When pizza is done, cut the tip of the cilantro sauce bag with scissors and drizzle over the pizza.
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