BBQ CHICKEN PIZZA
You can use homespun pizza pie dough (or store-bought) and leftover rotisserie chicken for the most effective (fastest) dinner!
As the football season is in full swing, we are making lots of pizzas in the DD house. And it was a complete sending of God to keep our refrigerator full of this pizza dough.
So, this BBQ pizza came together very quickly, especially with the rotisserie chicken left over to finish.
But if you do not have pizza dough in hand, store purchases are right here. And if you have a pizza stone, I recommend you use it!
But the most important thing to be aware of is to use your favorite BBQ sauce to get the best results. You’ll want it right – it’s delicious and delicious in every cheese bite.
BBQ CHICKEN PIZZA
You can use home-baked dish dough (or store-bought) and leftover rotisserie chicken for the most effective (fastest) dinner!
2 tablespoons olive oil
1/4 cup of cornmeal yellow
1 kg pizza dough, homemade or store-bought
1/2 cup and 2 tablespoons of favorite bbq sauce (we like Stubb’s)
2 cups leftover chopped rotisserie chicken
1 cup grated cheddar cheese
1 cup shredded milk whole mozzarella cheese
1/2 cup minced red onion
3 tablespoons chopped fresh cilantro leaves
Preheat the oven to 450 degrees F. Lightly grease a baking sheet or pizza pan with olive oil.
To serve in a place sprinkled with cornmeal, roll out the pizza into a 12-inch circular motion.Place on a prepared baking sheet or pizza tray.
Using a small ladle, spread the bbq sauce over the dough evenly, leaving a 1/2-inch border.
Top with chicken, cheese and onions; season with salt and pepper, to taste.
Put in the oven and bake for 20-24 minutes, or until the crust turns golden brown and the cheese has melted.
Serve immediately, garnished with cilantro, if desired.