Wednesday, October 10, 2007

Works for Me Wednesday - bbq pizza

Jes at Beauty from Chaos asked how I make bbq chicken pizza.

Well, mine isn't a recipe exactly. A friend showed me how they made it at a restaurant (don't ask me details, it's been a while). Anyway, this is about how I replicate it at home.

Take one frozen Tyson chicken breast, defrost in microwave until just getting white at edges so it is thawed enough to cut into strips (think shredded bbq chicken). (Use the defrost chicken setting or use fresh chicken breast or let it thaw in your fridge, whatever works for you! Don't let the frozen chicken sit out at room temp and then blame me for getting salmonella.) You can also cut the chicken into square pieces, it depends on how you want it on your pizza. Put a little olive oil (or whatever oil you have) in frying pan, coat the chicken in oil and fry it briskly (does that make sense?). Add seasonings as you cook, I use Season-All and a little salt and pepper. Once chicken is done (or just about done, it seems like it cooks a little in the oven, but again don't blame me if it's not fully cooked and you get salmonella!), either top pizza or set aside until pizza is ready.

You need one small red onion. I cut off the ends and edges (I have no idea what I'm doing with most veggies), then try to cut thin slices so I get nice "rings" of red onion. I end up using very little of the red onion but you might have different tastes and use more, I think you could also freeze the extra onion or save for something else or make pizza more than once in a week, whatever you choose.

Prepare pizza crust, I like to bake mine (about half the cooking time) before putting on toppings. Then spread with your favorite bbq sauce (mine is K.C. Masterpiece) like you would pizza sauce. Put on chicken, as much or as little as you want. I like lots of chicken on mine, but it kinda depends on how big the chicken breast was that I cooked earlier. Then spread the red onion rings around on the pizza. Then top with cheese, a mix of cheddar and mozzarella is good or a 4-blend Mexican, but sometimes I'll use just mozzarella because that's all we have (and I prefer white mild cheeses). Bake in oven. Enjoy!

You can also spread some cheese under the toppings. I love to do this with pepperoni or other toppings because it seems to help the meat from sliding around or all coming off your pizza when you take a bite (that's what I read somewhere a long time ago) .

Anyway, hope this "recipe" makes sense, let me know if you want a picture tutorial and I'll try that sometime! This is what works for me. :)

Here's another option:
Amy at The Mother Load uses her shredded bbq chicken for bbq chicken pizza. I LOVE her shredded bbq chicken recipe (we had it earlier this week!), but I'm not sure I would like it on pizza - it may be just the way I shred my chicken though - I do tweak her recipe a little. go down to Day #23. Here's another post about the pizza (has good comments)


Anonymous said...

Thanks! :) And don't worry I wont blame you if I get salmonella!

Cynthia said...


Amy said...

Aw, thank you so much for the link to my recipes and comments. I am so glad you enjoyed that recipe!

I am one of those weird people that shreds chicken into oblivion. I do the same thing with ground beef too. :) I have a thing about big hunks of meat so I know what you mean :)

Thank you again!!

Monica Wilkinson said...

Mmmm - yummy! We love KC Masterpiece too! :)