This pizza is AWESOME as a thin crust pizza cut into small pieces served as a heavy appetizer, or as a meal! It goes great with a medium-bodied red wine, like merlot or cabernet sauvignon for a quick, tasty party pleaser. Use your favorite thick, sweet barbecue sauce. Sweet Baby Ray's Hickory Brown Sugar sauce is perfect in this recipe.
Quick Barbecued Chicken Pizza's:
1 homemade no-yeast pizza crust with honey (enough for 2 pizzas)
Toppings (for 2 pizzas; divide measurements in half if only baking one pizza)
6 oz. package pre-cooked chicken strips, cut into small pieces
1 bottle Sweet Baby Ray's Hickory Brown Sugar barbecue sauce, or your favorite sauce
1 1/2 c. grated low fat mozzarella cheese OR 2 small fresh mozzarella balls, pressed to remove water & sliced very thin
1 c. grated gouda or gruyere cheese (cheese is much easier to grate if placed in freezer for 5 min beforehand)
2 Roma tomatoes, chopped
1/2 c. Vidalia or sweet onion, finely diced
10-12 leaves fresh sweet basil, coarsely chopped
2 cloves minced garlic
1. Preheat oven to 425, lightly brush crust with olive oil & bake for 8-10
minutes. Crust will be slightly doughy on inside. Bake 2nd crust.
2. In plastic resealable bag, add chicken & about 1/2 cup of the barbecue sauce. Shake gently to coat.
3. Add barbecue sauce to pizzas. Add as much, or as little, sauce as your family prefers. The easiest way it to simple squeeze it directly from the bottle to the center of the pizza, then use the back of a spoon to spread almost to edge.
4. Divide minced garlic & sprinkle onto sauce.
5. Divide gouda or gruyere & sprinkle evenly onto pizzas, then add mozzarella. If using fresh mozzarella, place slices close together.
6. Add chicken on top of cheese.
7. Sprinkle onions over chicken, then add tomatoes. Finish by placing chopped sweet basil on top. Drizzle very lightly with EVOO.
8. Bake in oven until cheese is melted & sauce is bubbly. Serve with salad or fresh veggies, & enjoy!
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