Barbecue Chicken Pizza

7 Dec

Sometimes we are extremely organized with our meals and those weeks are amazing! Other times, like this week, organized isn’t even in our vocabulary. Our house becomes a mess, our schedules hardly enable any time for each other, and our work interferes with any personal or social time! Weeks like these resort to quick stops on our way home to grab fast food or whatever is more convenient. This week is one of those weeks but since I went grocery shopping during the weekend, I’ve been attempting to cook as much as possible. So on Monday while still at work, I started rummaging our fridge (in my mind); I remembered we had whole wheat pizza crust from Trader Joe’s that Marlyna had brought us from L.A. If we didn’t use it, it’d go to waste. So pizza it is! I ran to the grocery store and grabbed a rotisserie chicken and came home. My intentions were to make homemade chicken alfredo pizza! Yum! But once I got home I had to improvise because I didn’t have all the ingredients for the sauce. So I rummaged through the fridge and found an unopened jar of Red Hot’s BBQ sauce and voila! We ended up with one of the most delicious pizzas ever made in our kitchen!


-whole wheat pizza dough or any homemade or prepackaged dough
-1 cup chicken breast, shredded
-1 1/4 cups (or so) of Red Hot’s BBQ sauce (we loved the spiciness of this one but you can use any you like).
-1/2 cup cilantro (or as much as you like)
-1-2 cloves of garlic, minced
-1-1 1/2 cups of shredded cheese (mozarella or colby jack
-1 handful of feta cheese
-1/2 cup of greek (kalamata) olives, sliced or diced

1. Let your pizza dough rise for about 30 minutes. (I put a bottle of wine in the freezer and worked out to keep me preoccupied). Unless you have dough that doesn’t need this step. Preheat oven to 450•F.
2. Stretch your dough into shape you want it (I pretty much am amateur at this, I need a lot more practice in kneading and stretching with my fists!) place your dough on a pizza stone or baking dish and cook the dough for about 6 minutes.
3. Meanwhile, mix your shredded chicken, BBQ sauce, and cilantro.
4. Once you take out your precooked dough, spread garlic onto the crust circumference. Then add your chicken/cilantro/BBQ spread. Add olives.
5. Add cheese over the top. Feta cheese on top.
6. Bake for 10 minutes or until cheese is bubbly is slightly browned. Cut and serve!

Soo easy and sooo delicious! Reheated leftovers were even better! So this would make a great make-ahead dish!


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