It’s Pizza Week and my favorite group of bloggers has come together to give you yet another week filled with delicious recipes. I made Tangy BBQ Chicken Pizza!
Pizza Week (aka my favorite themed week thus far) could not have come at a more inopportune time. I’m still on my elimination diet and cheese is still off-limits. However, I’ve made this pizza enough times to know it is superb, and my handsome taste-tester agrees with me.
It’s based on one of my favorite pizzas of all time, The Wrangler, from Pizza Luce. The tangy BBQ sauce plays nicely with the crunch of red onion and the zip of banana peppers. This pizza has a lot of bold flavors that give it a POW! ZAP! BANG!
Now, pizza is an extremely subjective experience, so feel free to adjust the ingredients to your tastes. I love cilantro, so I pile it on. Banana peppers are very strong for me, so I only need a few to get the full effect. You get the idea…
Tangy BBQ Chicken Pizza
For the chicken:
- 2 chicken breasts (you can always make extra and use it for salads and sandwiches the next day)
- 1/4 cup BBQ sauce
- 2 cloves garlic – minced
- Salt and pepper
- 2 tsp. olive oil
For the pizza:
- 1 pre-made pizza dough (feel free to make homemade crust, but since we’re marinating chicken, a pre-made dough will save time)
- 1/2 red onion – thinly sliced
- small handful banana peppers
- 3 Tbsp. cilantro – roughly chopped
- 4 oz. mozzarella cheese
- 4 oz. extra sharp cheddar cheese
- drizzle of BBQ sauce
Chop the chicken into bite-sized pieces and liberally salt and pepper the bits. Toss with BBQ sauce and garlic in a ziplock bag. Marinate the chicken in the fridge for at least 30 minutes.
While the chicken is marinating, you can prep all of the other ingredients. I almost always use block cheeses when cooking because the pre-shredded cheese has added chemicals to keep it fresh, which funks up the taste and also causes problems when you want to melt it.
Put a skillet on medium heat with 2 tsp. olive oil. Once the oil is just shimmering, add the chicken and cook until heated through (approx. 6 minutes). Remove the chicken from heat and set aside.
Roll out the pizza dough, top with onions, banana peppers, chicken, cheese, and a drizzle of BBQ sauce. Pop in the oven and bake according to the pizza crust package.
Once you pull it out of the oven, top with freshly chopped cilantro and enjoy!
Check out these other Pizza Week recipes from these fabulous bloggers:
Tuesday: Kat – Taco Pizza / Kirsten – Cornmeal Pizza Crust
Wednesday: Mads – Tangy BBQ Chicken Pizza / Megan – Pork and Pear Pizza
Thursday: Beka – Clam and Bacon Pizza / Kirsten – Greek Pizza / Monica – Roasted Veggie Pizza on Gluten Free Crust
Friday: Jeanne – Pepperoni Rolls-Two Ways / Lauren – Caramelized Onion, Sausage and Barbecue Pizza with Ranch Dressing