BBQ Chicken Pizza

"This is a compilation of several different bbq pizza recipes that I have tried, plus I've added a little personal touch of my own as well. I know there are quite a few bbq chicken pizza recipes posted here, but my version is a little bit different. Hint* The unused oil that's infused with all of that great garlic flavor and italian seasoning can be stored in a sealed container in the refrigerater to be used later in the week for a pasta dish. I Hope you enjoy it!"
 
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photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
10
Yields:
1 Pizza
Serves:
2
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ingredients

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directions

  • Preheat oven to 450 degrees.
  • In a small sauce pan, combine 2 T olive oil, garlic and italian seasoning and simmer over medium low heat, stirring occasionally
  • Heat 2 T olive oil in a large skillet.
  • Add chicken and cook until no longer pink inside.
  • Remove the chicken from the skillet and allow to cool.
  • In the same skillet add 2 T olive oil, onions and sugar and saute until onions are carmelized.
  • Lower the oven temperature to 425.
  • For a crispier crust, place the pizza crust in oven for 3 - 5 minutes before adding toppings (optional).
  • While the onions are sauteeing and the pizza is pre-baking, using your fingers, shred the chicken.
  • When the onions are carmelized, remove the skillet from the stove and add the shredded chicken to the onions.
  • Add enough of the bbq sauce to coat the chicken and onion mixture.
  • Over a bowl and using a small metal strainer, pour the olive oil, garlic and italian seasoning into the bowl.
  • Using the back of a spoon, scrape the bottom of the strainer, allowing some of the garlic "paste" to strain through into the bowl.
  • Spread a thin layer of the infused olive oil onto the pizza crust, using a pastry brush.
  • Spread a thin layer of BBQ sauce over the pizza crust.
  • Evenly spread the chicken and onion mixture over the BBQ sauce.
  • Sprinkle the mozzarella and cheddar cheese on top.
  • Place in oven and bake for 10 - 12 minutes.
  • Enjoy!

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RECIPE SUBMITTED BY

I'm a 35 single mom of one wonderful 16 year old son who happens to be the world's pickiest eater. I'm a human resource director for a non-profit private special education school. Cooking is my #1 hobby. Ironically, I became interested in all things cullinary after I had gastric bypass surgery 7 years ago. Losing that much weight & as quickly as I did really changed my relationship with food. (I lost 128 lbs - 258 lbs before, 130 lbs now)
 
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