Another recipe from my teaching days. I taught this during the leavening agents unit – specifically, yeast. It was a hit because California Pizza Kitchen was attracting a lot of attention at the nearby King of Prussia Mall, and my students were familiar as this pizza was one of their best sellers. It’s actually a very straightforward recipe, perfect for the dark meat leftovers from a rotisserie chicken.
Now, plain pizza is delicious, and it’s what I typically make on a pizza night. I like introducing them to new flavors and the combo is particularly fun. The kids liked it well enough, still preferring plain, but I loved it. Always thinking about protein and veggies, this is still pizza but with some nutritional bonus ingredients.
BBQ Chicken Pizza
1 lb. pizza dough
3/4 c. chopped cooked chicken
1/2 c. BBQ sauce, divided
1/2 c. tomato or pizza sauce
8 oz. mozzarella cheese, shredded (about 2 c.)
¼ c. thinly sliced red onion
¼ c. chopped cilantro
- If using purchased dough, let rise at room temperature for 1 hour. Roll dough out on parchment paper and preheat oven, with stone, to 475 degrees.
- Combine 1/4 c. of the BBQ sauce with the chopped chicken. Mix remaining 1/4 c. of BBQ sauce with tomato/pizza sauce in a small bowl. Spread over surface of pizza, leaving space for crust.
- Sprinkle half the cheese over surface, then sprinkle chicken and red onion over top. Sprinkle with remaining cheese.
- Bake in preheated oven for 12-14 minutes or until cheese is golden and bubbling and crust is browning. Sprinkle with cilantro. Serve.