When we lived in Houston, Joe and I used to occasionally go to a brewery called Two Rows on Monday nights because they had half-price pizza and cheap beer. Joe would almost always get the BBQ Chicken Pizza. Because we had all the leftover pork from the slow-cooker, I decided to try my hand at a similar pizza for dinner last night.
- 1 (12 inch) pre-baked pizza crust
- 1/2 cup barbecue sauce (I used Kroger brand honey barbecue sauce)
- 1/2 cup diced grilled chicken (I used shredded pork)
- 1/4 cup chopped red bell pepper (I omitted. Have you seen the price of red bell peppers lately?)
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red onion
- 1 cup shredded Monterey Jack cheese (I used part-skim mozzarella instead.)
- Preheat oven to 450 degrees F (230 degrees C).
- Place pizza crust on cookie sheet. Spread with barbecue sauce. Scatter chicken over top. Sprinkle evenly with red pepper, green pepper and onion. Cover with cheese.
- Bake in preheated oven for 10 to 12 minutes, or until cheese is melted.
So I didn't really measure any of the ingredients, and it turned out I used a little too much barbecue sauce. Also, I used a Kroger brand pre-baked crust, and it was not that great. Next time I will use a little less barbecue sauce, either splurge for the Boboli crust or make my own, and perhaps flash-saute the veggies before going on the pizza. Joe liked the crunch of the veggies, but I think that the flavor could be brought out a little more by sauteing them. I have an extra crust and more pork leftover, so I think I'll make another one and freeze it. Also, if we had a pizza stone, I would've used that instead of the cookie sheet.
I served this with a side salad of mixed greens with a Dijon vinaigrette dressing, and we ate outside on the deck because it was such a nice evening.
recipe from here