Barbecue Chicken Pizza

I ran across this recipe from Sunny Anderson and knew immediately my family would love it.  That and I had a sticky chicken in the crock pot and needed a way to use the meat, perfect.  This pizza was very quick to put together and with a store bought pizza crust couldn’t be easier.  I highly recommend the Pillsbury thin crust pizza dough.  The barbecue sauce is slightly sweet and tangy with earthly taste from the herbs and a crispy crunch from the crust, perfection.

Ingredients: 2 tablespoons olive oil, 1 sweet onion, chopped, 1 jalapeno, chopped, 1 bell pepper, Salt and freshly ground black pepper, 2-3 cloves garlic, minced, 1 teaspoon paprika, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 cup ketchup, 1/4 cup yellow mustard, 2 tablespoons Worcestershire sauce, 1/3 cup brown sugar, 1 tablespoon white vinegar, 1 Sticky chicken or rotisserie chicken , skin discarded, meat removed and chopped, 2  Pillsbury Pizza Crust -Thin Crust, 1/2 cup shredded Cheddar, 1/4 cup shredded Parmesan, 1/2 cup shredded mozzarella

Set oven to 400 degrees.

To start chop all the veggies to a fine dice, I used a small green and red bell peppers, banana peppers, jalapeno, garlic and onion.

Then in a medium sauce pan add in a little olive oil and set over medium high heat.

Then add in all the chopped veggies

add a little salt and pepper, and let cook about ten minutes.

Meanwhile roll out your pizza dough and pre bake for 7-8 minutes.

Once the veggies are soft and translucent.

Addi n the paprika

thyme

and oregano.

Let that cook for a minute or two until nice and fragrant.

Then add in the ketchup

mustard

Worcestershire

brown sugar

and vinegar.  Set to high heat and stir constantly until bubbly.

Meanwhile pull the pre baked crust out of the oven and set aside.

Then set to a low simmer and cook for a few minutes.

Then add in the sticky chicken

and mix well.

Spread out the chicken mixture all over the crust leaving a 1 inch border.  Be sure to leave enough for the second pizza.

Add a layer of cheddar cheese.

Parmesan

and mozzarella.

Don’t be shy this is the best part.

Along the border of the crust rub a little olive oil.

Place in the oven to cook for anywhere from 8-12 minutes. And repeat with the second pizza dough and toppings.

Once the pizza is done.

and gorgeous.

Quickly slice

and enjoy!  Nom Nom….

Print This RecipeBarbecue Chicken Pizza

Adapted from Sunny Anderson

Ingredients

2 tablespoons olive oil

1 sweet onion, chopped

1 jalapeno, chopped

1 bell pepper

Salt and freshly ground black pepper

2-3 cloves garlic, minced

1 teaspoon paprika

1 teaspoon dried thyme

1 teaspoon dried oregano

1 cup ketchup

1/4 cup yellow mustard

2 tablespoons Worcestershire sauce

1/3 cup brown sugar

1 tablespoon white vinegar

1 Sticky chicken or rotisserie chicken , skin discarded, meat removed and chopped

2  Pillsbury Pizza Crust -Thin Crust

1/2 cup shredded Cheddar,

1/4 cup shredded Parmesan

1/2 cup shredded mozzarella

Directions

Preheat the oven to 400 degrees F.

In a pot over medium heat add the olive oil, onions, jalapenos, bell peppers and a sprinkle of salt and pepper, to taste. Cook, stirring, until the onions are translucent and tender, about 10 minutes. Add the garlic, paprika, thyme, and oregano, then stir well and cook until fragrant. Add the ketchup, mustard, Worcestershire sauce, brown sugar and vinegar. Raise the heat to medium- high and simmer, while rapidly stirring, until everything is blended and smooth. Lower the heat to a simmer and add the chopped chicken. Stir to coat all the chicken, then remove from the heat and let cool slightly.

Meanwhile, roll out the dough according to package directions and fit it onto a rectangular nonstick baking sheet. Put the crust in the oven and bake for 7 minutes.

Remove the crust from the oven and leaving a 1-inch border pour the BBQ chicken and sauce evenly over the crust. Top with the Cheddar, Parmesan and mozzarella, in that order.  Rub a little olive oil around the outer edge of the crust, Put the topped pizza in the oven and bake until the mozzarella cheese is bubbly and the edges of the crust are golden-brown, anywhere from 8 to 12 minutes. Remove the pizza from the oven to a cutting board and allow to cool for a few minutes before cutting and serving.

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