BBQ Chicken Pizza


I hope everyone had a wonderful holiday! Now that the holiday rush has ended, it's back to reality. As I reflect on the past year, I'm struck by how quickly time flies. This naturally leads me to think about the year ahead and how I can make changes and improvements in different areas of my life.


One of my primary focuses will be organization! I'm naturally a free spirit, and I've never really lived by a strict regimen. Having a daily schedule or a to-do list feels a bit foreign to me. Don't get me wrong, I've made lists before, including to-do lists, but I've never made a to-do list for my to-do list or consistently stuck to one! This is about to change, and in many ways, I'm genuinely excited. A major motivation for this newfound organization is to avoid situations where things sneak up on me at the last minute, forcing me to scramble to get everything together—something I've done all year, and it's not ideal. What are some things you'll be working to improve in the coming year?


Now, let's talk about pizza! I make pizza at least every two weeks, if not weekly. I always keep my favorite pizza dough on hand in the freezer. BBQ chicken pizza is one of my absolute favorites! Aside from my Chicken Ranch Pizza, this one comes in a close second. I prefer to use homemade BBQ sauce for this pizza, but any kind will work. I hope you enjoy this pizza as much as we do!



Ingredients

2/3 cup chicken, cooked and chopped
1/2 to 2/3 cup of shredded cheddar and Monterey jack cheese
1/3 cup red onion, thinly sliced
1/4 cup bbq sauce
1 tbsp. fresh cilantro, chopped

Directions
Place a baking stone on the lower rack of the oven.  Preheat the oven to 500 degrees for at least 30  minutes.

Shape the pizza dough into a 12-inch round shape.  Transfer the dough to a piece of parchment paper.  Spread the bbq sauce evenly over the bottom of the pizza crust.  Evenly layer the chicken, red onions and cheese.  Using the back of a cutting board or a pizza peel carefully transfer the parchment paper onto the baking stone.  Bake for 18-20 minutes.  Let the pizza cool for a minute or two before slicing.

Recipe Source:
Me

Comments

Post a Comment

Popular posts from this blog

Cantina Laredo's Valentine's Day Menu & A Giveaway!! WINNER ANNOUNCED

Image
As a proud new member of the Nashville Food Bloggers , I was excited to be invited to a special preview of Cantina Laredo's Valentine's Day menu this past Monday. It was my first time visiting the restaurant, and I was impressed by its vibrant and sophisticated atmosphere, which I'd describe as "Modern" Mexican. Cantina Laredo offers two "Tres Course" menus, both reasonably priced at $17.99 per person. Their regular dinner menu features enticing dishes such as Enchiladas De Avocado (avocado and artichoke enchiladas with tomatillo sauce over spinach) and Enchiladas De CANGREjO (lump crab enchiladas with spicy chili de arbol cream sauce on vinaigrette-marinated vegetables). I'm already looking forward to trying the TACOS DE CARNITAS (slow-roasted pork with chipotle wine sauce) on my next visit—yum! I had the pleasure of meeting both the General Manager, Matt Langston, and the Executive Chef, Josh Santiago. Their passion for the restaurant and its o...
Read more

Homemade Basics: Flour Tortillas

Image
Celebrating its one-month blogaversary, this blog has exceeded all expectations! With 1300 page views, a picture featured on FoodGawker, and a Facebook page boasting 50 likes, it's been an incredible journey. I'm so grateful to all my friends and supporters, especially my husband Gabe, for their patience and understanding. While this process has been rewarding, it hasn't been without its stresses. I truly hope you're enjoying the content and will continue to follow along. My aim is to inspire you to get into the kitchen and explore new culinary adventures! On that note, I recently embarked on a new cooking challenge: homemade flour tortillas. Not only did I make them from scratch, but I also documented the steps to encourage you to try them out soon! To be honest, I was a bit apprehensive about making tortillas from scratch. Store-bought tortillas are perfectly acceptable and what my family is accustomed to. However, in my ongoing effort to incorporate more homemade ...
Read more

Blood Orange Margaritas

Image
Flipping through social media yesterday, I was inundated with mouth-watering images of margaritas for National Margarita Day. Naturally, I had to have one! I wanted to try a new flavor, and when I stumbled upon this recipe from Confections of a Foodie Bride's blog, I knew it was the one. I've only had blood oranges a few times, but since they're in season and readily available, it was a no-brainer. They completely surpassed my expectations – so good, and her recipe made the perfect two margaritas. Next year, I'm definitely setting a calendar reminder for National Margarita Day! Ingrdients 3 oz. tequila 2 oz. orange liqueur 2 oz. fresh-squeezed lime juice 4 oz. fresh-squeezed blood orange juice, about 4 oranges 1 oz. simple syrup Blood orange slices for garnish Directions In a large cocktail shaker add a small amount of ice, the tequila, orange liqueur, lime juice, blood orange juice and simple syrup.  Shake well.  Pour over small glasses filled with...
Read more