Recipe Share! BBQ Chicken Pizza

BBQ chicken has to be my favorite pizza without a doubt. If restaurant has a BBQ chicken pizza, I'm going to try it. So it's no wonder why I gravitate to this recipe for my latest recipe share. Pinch of yum is my "go to" blog for all kinds of good food.  I usually tweak things here and there on her recipes to make them work for us, but who doesn't do that?

If you check out her version, she uses a cauliflower pizza crust. Admittedly, I'm not up to trying that just yet. I'm sticking with the flat bread version. She also has a whole wheat crust. I've put that recipe below too, in case you like to make your own. (Whole wheat sounds a little more interesting than cauliflower...)

BBQ Chicken Pizza

Author: inspired by Good and Fresh Magazine and pinch of yum

Flat bread (2 pieces)

½ cup barbecue sauce

1 cup cooked, grilled chicken (I used 1 chicken breast)

¾ cup shredded Mozzarella cheese

thinly sliced red onions

fresh cilantro

1. Set the oven or grill to about 400 F. (Grill worked AWESOME)
2. Put the flat bread in the oven or on the grill and let it toast for about 2 minutes depending on thickness.
3. While crust is toasting, coat chicken with barbecue sauce. 
4. When the crust is lightly toasted, remove. 
5. Put a thin layer of BBQ sauce on the crust and thin layer of cheese
6. Top with barbecue chicken, cheese, red onion, and the rest of the cheese. Bake for 5-8 minutes or until cheese is melted. 
7. Top with cilantro, slice, and serve

If you would like to make your own crust, you can try this recipe.

Easy Whole Wheat Pizza Dough

Author: inspired by Good and Fresh Magazine

Ingredients

• 1¼ cup white flour
• 2¼ teaspoon yeast
• ½ teaspoon salt
• 2 tablespoons oil
• 1 cup warm water (not boiling hot, but warm)
• 1⅓ cup whole wheat flour

Instructions

1. Preheat the oven to 375 degrees. Combine the white flour, yeast, and salt in a large mixing bowl. Add the oil and warm water to the mixture and combine with an electric mixer. Mix on high speed for several minutes until a soft, elastic dough forms.
2. Stir in the whole wheat flour gradually, by hand. When it’s all incorporated, you should be able to easily pick up the dough and knead it gently until you get a soft dough ball. I did this right in the bowl – that’s the benefit of a large mixing bowl!
3. Set aside in a warm place and cover with plastic wrap or even just a dish towel. Let the dough rise for about 10-15 minutes.
4. Roll out the dough into two 12-inch circles. Poke with forks to prevent bubbling (optional). Place on a baking sheet or if you’re really fancy and cool, a pizza stone. You can add toppings and then bake for about 12-15 minutes, or you can just bake the crust ahead of time and add your toppings later. I liked it best when I baked it with the toppings on it.

Let me know if you try it. www.facebook.com/befitforeverblog