You know what's funny?
When you are driving home after a long day at work with the radio on and the windows rolled down. You pull up to a stoplight behind another car and the people in it are rocking out to the same song that is blaring on your radio. Like all out dancing in the car.
Now I don't judge. And especially not people who are having fun and enjoying life, but this sight just started me laughing-- down to the depths of my belly laughing. I giggled the rest of the way home. It was probably so humorous because I could imagine myself in that car with any of my good friends doing the exact same thing. I never realized how ridiculous yet care-free we looked to the world. Ahh... the memories.
This bbq chicken pizza is almost as care-free as dancing in the car to your favorite song. Well, it certainly it super easy.... especially when you have leftover chicken in the fridge. This last time I made pizza dough, I used a combination of bread flour with whole wheat and rye bread (2 cups, 1 cup, 1 cup). The nuttier flavor of the dough worked perfectly with the bbq chicken.
Barbecue Chicken Pizza
1/3 cup diced cooked chicken
2 tbsp barbecue sauce of choice
1/4 tsp crushed red pepper, plus more for serving
1 green onion, sliced, white and green parts separated
1/2 cup shredded mozzarella cheese
1/5 homemade pizza dough (or single serving storebought pizza dough)
shredded parmesan, for serving
Thaw frozen pizza dough in the fridge over the course of the day.
Preheat oven to 500 F. Place a baking stone or upside down baking sheet in the oven during the preheating process.
Remove the dough from the fridge and place the ball on a clean surface and cover with a damp cloth. Let sit for 10-30 minutes while the oven reaches temperature.
Mix together the diced chicken, barbecue sauce, 1/4 tsp crushed red pepper and white part of the green onion.
Stretch the dough into a flat shape. Remove the baking stone from the oven and place the dough on top of it. Quickly spread the barbecue mixture over most of the dough; top with the cheese.
Bake for 7-8 minutes until crust is golden and cheese is hot. Remove and top with green parts of onion, additional CRP and parmesan cheese. Let cool 5 minutes before cutting and serving.