BBQ Chicken Pizza
BBQ Chicken Pizza

I'd been thinking about how to make this pizza for some time.  Well, the stars aligned just right because this is terrific!  And my guy friends particularly love it.

 

BBQ Sauce*

2/3 cup ketchup

1 tablespoon minced dried onion

2 tablespoons Espresso or Traditional Balsamic Vinegar

1 tablespoon Neapolitan Herb Balsamic Vinegar (or Worchestershire sauce)

2 teaspoon Dijon mustard

2 teaspoons honey

1/2 teaspoon ground cumin

1/4 teaspoon smoked paprika

1 teaspoon hot sauce

1/4 teaspoon ground black pepper

Homemade or store-bought pizza dough

2 cups leftover cooked chicken**

7-8 oz. shredded Italian or Mexican blend cheese

1/4 red onion, cut root to stem in thin wedges

Heat the sauce ingredients in a saucepan to a boil; then gently simmer for about 15 minutes.  Cool before using.

Meanwhile, preheat oven to 450 degrees.  Roll out dough to desired thickness.  It's often easier to make two smaller pizzas rather than a large one.  And to make things even easier, place the dough on parchment paper before adding the toppings to make it easier to put on a baking pan, baking stone, or grill.

Spread the BBQ sauce on the dough (reserving about 2 tablespoons of the sauce).  Top with the chicken and onions.  Add the grated cheese on top.  Bake or grill until bubbly and browned on the edges, 15-20 minutes.

Place the reserved BBQ sauce in a plastic zipper bag and cut a very tiny corner off the bag.  When the pizza is done, squeeze the sauce out of the plastic bag onto the pizza.  It's not a necessary step, but it looks and tastes good.

* This BBQ sauce is medium spicy and very tasty.  It is also great for chicken, ribs, etc.  You can change out the balsamic vinegar.  For instance, people have used Blackberry Ginger and Raspberry for their BBQ sauces.

** If you want to cook chicken for the pizza, it's quite easy to use chicken tenders or cut larger pieces into 3/8" thick slices; then cook in a skillet with some oil, salt and pepper until opaque.  Let cool and then shred or chop.