BBQ Chicken Pizza

 
 
I was craving a different type of pizza one night, so after preparing my drunken pizza dough I started thinking about toppings.  I was in the mood for something with chicken and you know with chicken there are endless possibilities; so I started listing all the options in my head and what all kind of chicken pizza I have had before when I thought BBQ Chicken Pizza sounds like it will hit the spot.  

This pizza turned out awesome.  The flavors of thedoughcomplimented the flavor of the chicken the flavores throughout the rest of the pizza.  This would be a great addition to any pizza night, or just for a quick meal.  

Ingredients:

6-8 Chicken cutlest

1 1/2-2 Cups cheddar cheese, shredded

1 Bell Pepper, sliced in strips

1/4 Red Onion, sliced (kept in long pieces)

1-1 1/2 Cups BBQ sauce-keep it sweet.  (I used equal parts of “Bone Sucking Sauce” and KC Masterpiece honey)

Balsamic Vinegar

Olive Oil

Montreal Grill Seasong-for chicken or steak

1 Recipe for drunken pizza dough (or your favorite dough recipe)

Directions:

Preheat oven to 350 F.

After dough is made and rising, put 1 tablespoon of olive oil in a medium skillet on medium heat.  Season chicken cutlets with salt, pepper and Montreal seasoning.  Place is skillet and drizzle with balsamic vinegar.  Cook chicken completely and remove from pan.  Place sliced onions and peppers in skillet on low-medium heat, drizzle with olive oil and saute until onions begin to clear.  Once onions are clear remove both from heat.  After chicken is cooled, cut into bite size pieces.

Remove risen dough from bowl and roll out in desired size.  Place on pizza sheet or baking stone and form edges of the dough.  Spread part of bbq mixture over the dough and then sprinkle chicken, onions, and pepper (I reserved part of the mixture to put on top of the cheese) and then top with the rest of the bbq sauce.  Sprinkle cheese over pizza, and then add the reserved onions and peppers then place in oven.  Cook for 20-30 minutes, until dough is golden brown. 

***I cooked mine for 25 minutes

 
Recipe Source: A Lynsey Original