I am a total sucker for thin-crust Barbequed Chicken Pizza on a weeknight. It takes me to a happy place where work is over and relaxation begins. And sure, you can buy the frozen stuff, but then you don't get to add your favorite extras (more mushrooms, please!) and you certainly don't feel like you can serve it to guests. But homemade pizza? Now that's what I'm talking about! I had never tackled my own, fresh version of this favorite meal, so the recipe has been on my must-try list for months now. Then I was delighted when Ryan and I made last-minute weeknight plans with some good friends this week who were willing to give it a shot. As usual, fresh beats frozen any day of the week and this pizza was not only delicious, but speedy too! We managed to split the spoils between the four of us as a little appetizer (though we ate waaaaay to much) while we continued to prepare the rest of our meal.
To try this recipe yourself, set your oven to 425 degrees F. Then wash and chop your vegetables.
Heat a skillet and add butter, red pepper and mushrooms.
While the vegetables are cooking, get your pizza crust ready. Spread it with barbeque sauce (I got a little heavy-handed with this. Next time, I would use a little less).
Sprinkle the pizza with shredded mozzarella cheese, then layer with cubes of cooked chicken.
Note: an easy way to prepare chicken is to line a baking sheet with aluminum foil, then place boneless, skinless chicken breast on it. Bake at 350 degrees F for 30 minutes or until chicken is no longer pink. Let the chicken cool, then cut it into cubes and refrigerate until you're ready to use it in your recipe. It's great for salads, stir fry, quesadillas and on pizza.
Once the veggies are cooked through, sprinkle them over the pizza.
Layer the pizza with more mozzarella cheese, then place it in the oven. Bake according to the crust's package instructions. Regular crusts bake for about 10-15 minutes. I chose a thin crust, so it only needed 8-10 minutes to bake.
When the pizza is baked and bubbly, remove it from the oven and sprinkle it with chopped green onion. The bright green and reds along with the scent of barbeque sauce are a tantalizing combination that will have your mouth watering!
Enjoy Barbequed Chicken Pizza as a quick weeknight meal, or cut it into smaller squares to serve as an appetizer. Then, rate and review the recipe.
Spring is just around the corner, so check back in a few days for a simple flower recipe you won't want to miss!
Amanda is paid to write for the Land O'Lakes Recipe Buzz™ Blog.