Pizza dough from store-bought, leftover chicken, BBQ sauce… check, check, check! This week’s pizza really could not be better. It’s yummy, soft, tangy, and it just takes fifteen minutes to make.
With the ingredient list here, I have certainly taken a few shortcuts to reduce cooking time on weekdays. This dough will be stored in the fridge for up to three days, then I just take out some leftover cooked chicken breast for the topping. I still pick up some ready dough from the supermarket or pizza store.
When the pizza comes out of the oven, Cilantro adds a fresh pop of spice to sprinkle it to the top right.
For such a lovely weeknight dinner, these pizzas were made. I used a ball of pizza dough, so in less than 30 min, the pizzas came together. Store-bought dough is great for nights because you just want some pizza, but in the kitchen, you don’t feel like doing all of this.
Chicken Pizza
Pizza dough from store-bought, leftover chicken, BBQ sauce… check, check, check! This week’s pizza really could not be better. It’s yummy, soft, tangy, and it just takes fifteen minutes to make.
MAKES 2 (10-inch) pizzas
SERVES 4-6
INGREDIENTS
1 pound of pizza dough, at room temperature at least 1 hour
Finely ground cornmeal, for dusting
All-purpose flour, for rolling out the dough
2 teaspoons of olive oil
1/2 cup of barbecue sauce, divided
1 cup of low-moisture shredded mozzarella cheese (4 ounces), divided
1 cup of shredded smoked Gouda cheese (4 ounces), divided
8 ounces of cooked chicken breast, chopped into bite-sized pieces, divided
1/4 cup of thinly sliced red onion, divided
Chopped fresh cilantro, for garnish
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