Chopped Pizza

Another recipe from my trusty Rhodes Bake n Serve cookbook. :)  I've been loving their great ideas in that book. And the idea of serving pizza "chopped" turned out to be a hit!
I make homemade whole wheat bread a few times a month, and when I do I usually reserve a portion of the dough to make something for dinner that night. Usually I make a regular pizza crust out of it. But recently I've made this chopped pizza instead, and it's been a fun and yummy way to change things up!
You don't necessarily have to have everything measured out just perfectly. When I make this I don't measure anything. I just have piles of all the ingredients and add handfuls as I need them. That's the beauty of pizza. :)
Hope you enjoy!

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Chopped Pizza

Submitted by Erin  ~ The Sisters Cafe
Recipe from Rhodes Bake n Serve

8 Rhodes Texas™ Rolls, thawed and risen (or 12 regular Rhodes dinner rolls)
1 cup diced ham
4 tablespoons chopped green onions
4 tablespoons chopped green pepper
4 tablespoons sliced mushrooms
1 cup grated mozzarella cheese
1 cup grated cheddar cheese
4 tablespoons sliced olives
6-8 cherry tomatoes, cut in halfPlace 2 rolls on a bread board. Top with 1/4 cup ham, 1 tablespoon green onions, 1 tablespoon green pepper, 1 tablespoon mushrooms, 1/4 cup each of mozzarella and cheddar cheese. Chop everything with a knife until ingredients are mixed into the rolls and top with olives and cherry tomatoes. Lift with a spatula onto a sprayed baking sheet and shape into a 6-inch chopped pizza. Repeat process with remaining ingredients. Covered with sprayed plastic wrap. Let rise 20-30 minutes. Bake at 350°F for 20-25 minutes or until golden brown.

Servings 4, Per Serving 1 pizza, Food Exchange: 4 Bread, 1 Very Lean Meat, 2 Lean Meat, 4 Fat
Calories 564, Fat 23gm, Sodium 1127mg, Carbohydrate 56g, Cholesterol 77mg, Dietary Fiber 2g, Sugar 7g, Protein 35g

Chicken Enchilada ‘Pizzas’

This recipe comes from my Betty Crocker's Quick & Easy Cookbook. It's a glorified quesadilla, and it is soooo good!  I made it for dinner last Saturday night and we all loved it. I got home from church the next day and whipped it up again for a quick and easy lunch.  I used the Costco tortillas that you cook yourself, which makes any tortilla recipe better. :)  Anyway, hope you enjoy!

Chicken Enchilada Pizzas

Submitted by Erin  ~ The Sisters Cafe

4 flour tortillas (8-10 inches in diameter)

1 T. vegetable oil

1 medium onion, thinly sliced

2 c. chopped cooked chicken breast

½ c. green salsa (salsa verde)

1 can (2 ¼ oz) sliced ripe olives, drained

1/3 c. sour cream

1 c. shredded Monterey Jack cheese (4 oz)

1 large tomato, chopped (optional)

Chopped fresh cilantro

Heat oven to 400°. Place tortillas on ungreased cookie sheet. Bake about 5 minutes or until crisp.

While tortillas are baking, heat oil in 10-inch nonstick skillet over medium heat.  Cook onion in oil, stirring frequently, until tender; remove from heat.  Stir in chicken, salsa, and olives.

Spread sour cream on tortillas.  Top with chicken mixture, chopped tomatoes if desired, and cheese.  Bake 5 to 6 minutes, or until cheese is melted.  Sprinkle with chopped fresh cilantro.

4 serving total. For 1 serving: Calories 445 (Calories from Fat 205); Fat 23g (Saturated 10g); Cholesterol 95mg; Sodium 650mg; Carbohydrate 30g (Dietary Fiber 3g); Protein 33g.  Diet Exchanges: 2 Starch, 4 Lean Meat, 1 ½ Fat.

Fresh Pizza Sauce

I didn't have any tomato paste to make pizza sauce a few weeks ago, and I thought.... Man! I have all these garden tomatoes... there has to be a good fresh recipe out there. So I googled it and settled on one I found on allrecipes.com I've made it a couple of times now, and turned out fabulous every time. It is a thin, kind of watery pizza sauce, but it packs a lot of flavor so you don't miss the thickness of traditional sauce. I was wary of the cinnamon the first time, so I only put a small pinch in.... it turned out awesome! Not overpowering, but added another subtle layer of flavor that was fun. The second time I added a couple of shakes of the cinnamon shaker. It was still good, but the cinnamon came through a little bolder and I liked it better as a faint background flavor. So the moral of the story: don't be afraid of the cinnamon, but only one small shake (or pinch). :) Hope you enjoy!

Fresh Pizza Sauce
Submitted by Mindy ~ The Sisters Cafe

2 ripe tomatoes (I highly suggest fresh garden tomatoes if you can get them)
1 clove garlic
1 packed tablespoon chopped fresh basil
1 pinch cinnamon
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon white sugar
1 teaspoon dried oregano
2 tablespoons olive oil
1 teaspoon chopped fresh parsley (I used dried parsley, as well, and it works great)

In a food processor, combine all ingredients: the tomatoes, garlic, basil, cinnamon, salt, pepper, sugar, oregano, oil, and parsley. Blend without liquifying. It should remain a little chunky.

Adapted from Aligorn at Allrecipes.com

Margherita Pizza

A hundred years ago (was it really only 13??) I spent a summer in Italy doing study abroad. For 2 weeks I actually got to live with an Italian family... so I really got to experience authentic Italian food! Wow, was it delicious. My mouth still waters thinking about some of the amazing fresh pasta, sauce, pizza and antipasto I got to try there. Oh and let's not forget the nutella gelato. Mmmmm! During that summer I fell in love with the margherita pizza. (Which was partly due to the fact that it was routinely the cheapest thing on any menu and I was a poor starving college student that had sold her car to even make it to Europe!) But once I had tried it, I was hooked. I'm sorry to say that there is just no replicating it... however, this pizza was so tasty I thought it was a worthy enough wannabe to share the name. After attempting a NY style thin crust in Utah with my family (uh, sorry guys) I found a much better recipe for dough that ended up deliciously chewy and perfect. I still love our basic pizza dough but I was ready for a change and wanted to try something new. The 3 main toppings for margherita pizza are tomatoes, fresh basil and a little mozzarella. No heavy red sauce. It makes a simple but fantastic pizza. Trust me.

Margherita Pizza

submitted by Brittany at www.www.thesisterscafe.com

printable recipe here

3 medium vine-ripened tomatoes (of course from your own garden is best!), chopped in large chunks

1 tsp minced garlic

1/2 tsp kosher salt

1/4 tsp black pepper

1 Tb olive oil

1/3 cup+ loosely packed fresh basil leaves, julienne cut

mozzarella cheese, shredded (fresh mozzarella is wonderful)

parmesan cheese, shredded

Combine all ingredients except cheese and toss lightly. Roll out pizza dough to 12 inch circle and place on hot pizza stone. Sprinkle 1 cup of mozzarella on dough. Spoon on tomato mixture and spread evenly over cheese. Sprinkle about 1/4 cup parmesan on top. Bake in preheated oven at 450 degrees for 12-15 minutes or until cheese is starting to brown and crust is a deep golden. Let cool for 5 minutes. Sprinkle additional 1-2 tablespoons of fresh basil over pizza before serving.

Pizza Dough

1 1/2 cups very warm water

1 Tb sugar

1 scant Tb yeast

1/2 tsp salt

2 Tb olive oil

4 cups flour

In a large mixing bowl dissolve sugar and yeast in warm water - let sit for 10 minutes. Foam should form on top. Whisk in salt, olive oil and 1 cup flour. Whisk in 2nd cup of flour. At this point put on dough hook and turn mixer in low as you add the last 2 cups of flour. If your dough is too sticky, add flour a little bit at a time until dough forms a ball. Knead for 5 minutes. (Or 10 minutes by hand) Place dough in oiled bowl and cover with plastic wrap. Allow to rise for an hour in a warm place until double in size. Punch down dough and divide into 2 parts. Each half will make a 12 inch pizza. (If you only want to make one pizza now, then put other dough ball in an oiled freezer bag and pop in the freezer for another day!) Take the dough ball that you want to use immediately and allow it to rest for 15 minutes then roll out.

*to freeze the pizza dough... at the point where you divide the dough into two parts, you can put one half in an oiled plastic bag and put directly in the freezer. When you want to use it, let it thaw in the frig or at room temperature. Once thawed, there is no need to allow it rest/rise again - just roll out and use immediately.

Pizza Rolls

This is a super fun and tasty dinner! Who doesn't love pizza? Now imagine little individual garlic rolls stuffed with melted cheese and your favorite toppings that you can dip into warm marinara sauce... delightful! My friend introduced me to the pizza roll concept and since then, I've conducted some delicious experiments! Here is my favorite: a supreme pizza roll with a garlic bread twist. Read on and you'll get what I'm talking about!

Pizza Rolls

submitted by Brittany

printable recipe here

pizza dough (click on title for recipe)

mozzarella cheese, shredded or cubed

pepperoni, cut into fourths

1/2 green bell pepper, diced small

1/2 small onion, diced small

1/4 cup chopped olives

Roll pizza dough out into a large rectangle. Using a pizza cutter, cut into 12 pieces. (I actually prepared 1.5 pizza dough recipes in the picture which is why I have 16, not 12) Layer the toppings in the center of each square of dough; about 2-3 Tb total of toppings on each. Now stretch and fold the dough around the toppings, pinching to seal edges. This is the tricky part - the more toppings you use, the harder it gets to tuck them all within the dough! (fyi: pepperoni and cheese or ham and pineapple are much easier, as you can imagine.) Now place seam side down in a lightly greased casserole dish or glass baking dish. Brush with olive oil and sprinkle generously with garlic salt and Italian seasoning. (oregano, basil and thyme, etc) Bake in a 400 degree oven for 25-30 minutes or until rolls are light brown. Serve with your favorite marinara sauce for dipping. Dig in and have fun!

Barbeque Chicken Pizza

Hey, Amy here! For our "Favorite Friday" post this week I chose Brittany's wonderful Barbeque Chicken Pizza! We will be occasionally reposting some of the yummiest recipes on our blog for those of you who missed them! Brittany made this pizza for Matt and I years ago and it was EXCELLENT! I was so glad when she posted it nearly 2 years ago. But that was much too long ago and it is much too good to get lost in masses. And the taste - effort ratio on this one is phenomenal. Does that even makes sense:) I find myself making it a lot. I have to ditto Britt that using a really good BBQ sauce (Famous Dave's is my fav too) is key.

Here are Brittany's comments:
This pizza is a favorite around our house. My husband says it is better than California Pizza Kitchen! You'll have to decide for yourself! The secret is to use Famous Dave's BBQ sauce (or your absolute favorite). When I make it I don't measure anything, just lay it all on until it looks right so these measurements are approximate... use as much cheese, chicken, and onion as you want. A helpful note though: too much bbq sauce will make it soggy. Have fun and enjoy!

BBQ Chicken Pizza

Submitted by Brittany ~ The Sisters Cafe
Printable recipe

1 prepared pizza crust
1/2 c Famous Daves bbq sauce, divided
1/2 red onion, thinly sliced
1 large chicken breast, cooked and shredded
1 1/2-2 c mozzarella cheese
1/4 c fresh cilantro, chopped

Preheat oven to 400. If you have a pizza stone (they make the best pizzas), put it in the oven to preheat as well. Toss shredded chicken with 1/4 c bbq sauce. Remove hot pizza stone from oven and sprinkle with corn meal. Roll or toss dough and place on stone. Spread remaining 1/4 c bbq sauce over dough. Arrange onion slices over sauce. Spread chicken over onions then top with cheese. Bake 20-25 minutes or until crust is golden brown. (That time is for a pizza stone - if you are using a cookie sheet, it may be a shorter time) Sprinkle with fresh cilantro and slice into 8 wedges.

In case you don't have a good pizza dough recipe, here is the one I like:

1 cup very warm water
1 tsp sugar
1 scant Tb yeast
3 Tb oil
2 1/2 c flour
1 tsp salt

Dissolve sugar in warm water then sprinkle yeast on top and float for 1 minute. Stir in yeast and proof (let it sit) for 10 minutes- yeast should foam. Stir in oil, salt and flour and knead for 10 minutes. Place dough in oiled bowl and let rise for 1 1/2 hours.

Grilled Pizza

Oh this is divine!! Grilled pizza is my new favorite. It is super easy, fun and DELICIOUS! You can get really creative too. I think this would make a fun party menu. Your guests could build their own pizzas from bowls of different toppings.

Pizza on the Grill

submitted by Melanie

Use your favorite crust recipe or try this one,

Crust Ingredients (from About.com):
4 cups all-purpose flour
1 1/2 cup warm water (about 110 degrees)
2/3 cup whole-wheat flour
1 tablespoon olive oil
1 package active dry yeast
1 1/2 teaspoons salt
1 teaspoon sugar

Preparation:

Combine water, oil, yeast and sugar in a small bowl. Let stand 5 minutes or until it bubbles. Mix flours and salt together thoroughly in a food processor or mixer. Add water mixture while blending. Let mix for 2 minutes. Knead briefly on a lightly floured surface. Place in a large oiled bowl and let stand in a warm place for 2-3 hours. It should double in size.

Once the dough has raised, lightly flour two cooking sheets. On a floured surface roll out 1/4 of the dough into a circle about 1/8 inch thick. Place on cooking sheet. Repeat process until you have four rounds. Place one pizza on a clean, oiled and preheated grill. Grill pizza crusts for about 1 minute on until the bottom is brown. With tongs, gently flip it over and grill for an additional 30 seconds. Remove from grill and repeat with remaining pizzas. Let cool. Top with your favorite pizza toppings and return to a preheated grill for about 2-3 minutes. Watch carefully to avoid burning. It's best to grill one pizza at a time.

Try your favorite toppings. I did one Margarita pizza with fresh tomatoes, garlic and basil with fresh mozzarella and Parmesan. It was great! The other one pictured is fresh garlic and Gouda chicken sausage, zucchini and sweet red pepper with fresh mozzarella and Parmesan.

Stromboli

My friend Mandy makes a mean stromboli! I had never tried stromboli (which is similar to a calzone) before hers and it is wonderful! Of course I had to get the recipe from her. It's super easy and delicious. Thanks Mandy! (You can get the meat sliced fresh in the deli of your grocery store.)

Stromboli

submitted by Brittany

1 Rhodes bread dough

1/4 lb ham, sliced

1/4 lb hard salami (I goofed and made it with pastrami and it was still so good!)

1/4 lb provolone

mozzarella cheese

1/2 tsp dried basil, divided

1/2 tsp dried oregano, divided

melted butter or olive oil

cornmeal

Set out bread dough to thaw. Once thawed, spread the dough out on a cookie sheet or silpat (which works perfect). Layer the ham and then the salami along the middle of the dough going lengthwise. Sprinkle with 1/4 tsp each of basil and oregano then layer on cheeses. (I used approximately 1 cup shredded mozzarella but it's entirely up to you how much you want!) Sprinkle with remaining basil and oregano. Wet edges of the dough and fold over the long edges and roll up the ends. Brush olive oil over dough and sprinkle lightly with corn meal. Carefully flip stromboli over and repeat on other side. Bake at 375 degrees for 20-22 minutes. Serve with hot spaghetti sauce for dipping. Enjoy!

Meatball Calzone

This was one of the delicious items my dear friend (and fabulous cook) Steph served at her New Years party this year.I am usually not a meatball girl, but this was soooo yummy, that I asked her for the recipe. To my delight, it was SUPER easy!! I came home and made one for my family a couple of days later. It was a hit! In this picture I actually used some homemade pizza dough I had in the freezer. I do have to admit though, that this calzone is better with the Rhodes brand bread dough. Anyway, here is the recipe--hope you enjoy it!

Meatball Calzone

Frozen Rhodes bread loaf--( 1 pound loaf, thawed)

Frozen Costco Italian Meatballs-heat as directed-(about a dozen)

Shredded Mozzarella cheese (1-2 cups)

Parmesan (1/2 cup)

Egg wash

Serve with your favorite spaghetti sauce (I have a really great 5 minute marinara sauce-I will post soon)

On a floured surface (or Roul pat), roll out the thawed dough into a 18 x 12 inch rectangle. Spoon on the desired amount of cooked meatballs and sprinkle with shredded mozzarella cheese on half the rectangle of dough. Fold dough over filling and press edges firmly to seal.

Place on a baking stone (or cookie sheet). Brush top with egg wash and sprinkle with Parmesan cheese. Let stand for 15-30 minutes while you preheat the oven to 350. Bake for 25-30 minutes or until golden brown. Serve with your favorite marinara/spaghetti sauce. Enjoy!!

Pesto Chicken Pizza with Pinenuts and Feta

My husband and I used to go to the Rusted Sun Pizzeria in downtown Salt Lake City. I LOVED their chicken & pine nut pizza. So I made up this recipe one day in a burst of inspiration... I think it comes pretty close! This is our ALL-TIME favorite pizza ever. It's so yummy.

It might seem complicated because of all the recipes that go into preparing this pizza. But it's really not difficult at all. The day before, make pesto and marinate the chicken. The day-of, cook chicken and make the pizza dough. Then assemble the pizza at dinner time. It's a snap.

 

Pesto Pizza with Pine Nuts and Feta
Submitted by Erin

 

 

Preheat Pizza Stone in 400° oven. Roll out prepared pizza dough and place on preheated pizza stone. Top pizza dough with the following ingredients in order: 

1) Pesto (LIBERALLY spread pesto over the pizza, so you can’t see the dough through it, and up on top the edges so the crusts will have pesto on them as well.)
2) Feta cheese (about 4 oz)
3) Red onion slivers (about 1/3 onion -I like lots of red onion and tomatoes)
4) Chicken pieces (about 1 1/2 Grilled Lemon marinated breasts, diced and cooked)
5) Tomato slices (1-2 tomatoes, bite-sized slices)
6) Mozzarella cheese (to your liking)
7) Pine nuts (sprinkle over top)

Bake in 400° oven for 18-20 minutes.

 

 

Pesto
This recipe is from the Barefoot Contessa – she is a professional chef who has great cookbooks. I make multiple batches of pesto during the summer with basil from my garden. I use it for lots of recipes, and then the remaining pesto I freeze to use later in the winter and spring. I freeze it in icecube trays and then empty the frozen pesto cubes into freezer bags.

I love this recipe. I think it has a tendency to be too oily, though, so I usually only add 1 1/4 c. olive oil. Test it out and see what you prefer.  

¼ c. walnuts
¼ c. pignolis
3 T. diced garlic (9 cloves)
5 c. fresh basil leaves, packed
1 tsp kosher salt
1 tsp freshly ground black pepper
1 ½ c. good olive oil
1 c. freshly grated parmesan cheese

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Makes 4 cups.

 

White Pizza Dough
I've posted this pizza dough before, but I'll put it here again for convenience. This Pesto Chicken Pizza is much better on a white pizza crust than a whole wheat pizza crust. Save the whole wheat for a tomato based sauce; the flavors in this pizza are best complimented with a white dough.

 

1 c warm water, divided
1 tsp sugar
1/4 oz package active dry yeast
3 Tbsp oil (olive oil or vegetable)
2 ½ c flour
1 tsp salt 

Put warm water in bowl. Stir in sugar and yeast and let proof for 1o minutes. Stir in rest
of ingredients. Mix until a ball, knead 10 minutes. Put additional oil in bowl and let rise in oil bowl for 1 ½ hours.


Lemon Grilled Chicken
Melanie introduced me to this recipe. It's already been posted on this blog. It's very very versatile and DELICIOUS. Use it on pizza, in salads, or serve it straight from the grill.

Juice of one lemon (~3 Tb lemon juice)
3 Tb oil
1 tsp minced garlic (~ 2 medium-large cloves)
1 tsp salt
¼ tsp pepper
½ tsp oregano
1 lb chicken breasts

Marinate chicken overnight. If I'm using this for a pizza or salad, I dice the raw chicken and marinate it that way. If it's diced it has more surface area to marinate and then you can get away with only marinating it for 8 or so hours. You can grill this indoors or outdoors, or you may use a skillet.

Ham & Veggie Pizza

This is one of our favorite pizzas. It's a Ham & Veggie pizza, and it's oh-so-good. I adapted this from a recipe my friend, Christina, gave me. I usually bake my pizzas on a pizza stone, but once in a while I'll use a metal cookie sheet if I know I'll have enough pizza dough and toppings for a bigger pizza. (Leftovers are yummy for lunch the next day.) The crust still turns out fine. You get a picture of the corner of the pizza because we couldn't wait to eat... this was all that was left after dinner. :)

Ham & Veggie Pizza
submitted by Erin

1 recipe pizza dough, below

3 T. ranch salad dressing (or bleucheese)
2 c. mozzarella cheese
1 c. Monterrey Jack cheese
4 oz provolone cheese ($1 at the deli) (I add this when I have it; when I don't, it still turns out great)
3 medium Roma tomatoes
1 medium green bell pepper (or slightly less)
1 small onion
½ of a 6-oz can olives, sliced
4 or 5 fresh mushrooms, sliced
3/4 of a 8-oz package of John Morrell cubed ham, or the whole pkg :) (Don't substitute lunch meat ham.)
1 tsp garlic salt
½ tsp basil
½ tsp oregano
½ tsp pepper

Spread ranch salad dressing over dough. Combine cheeses, reserving a few tablespoons of the mozzarella, and sprinkle over pizza. Evenly distribute tomatoes, green pepper, onion, olives, mushrooms, and ham. Combine salt, basil, oregano, and pepper and sprinkle evenly over pizza. Sprinkle remaining mozzarella cheese over top. Bake at 400° for about 18-19 minutes on a preheated pizza stone sprinkled with cornmeal, or ~25 minutes in an oiled cookie sheet. Take out when the crust is golden around the edges.

White Pizza Dough
(This is my favorite pizza dough recipe that I always use when I am feeling like a white pizza dough rather than whole wheat. I have to confess I do like a white pizza crust better than a wheat crust. But I usually end up making whole wheat anyway.)

1 c. warm water
1 tsp sugar
2 ¼ tsp active dry yeast (equivalent of one ¼ oz. pkg)
3 T. canola oil
2 ½ - 3 cups all purpose flour
1 tsp salt

Put warm water in a bowl and stir in sugar and yeast. Let proof for a few minutes, until the yeast has produced a foam on the surface of the water. Stir in remaining ingredients; mix to form a ball and knead for approximately 10 minutes. (I use a standing mixer, so I don’t have it mix this long.) Let rise in an oiled bowl for 1 ½ hours. (I am not too concerned about letting it rise this long. This time I allowed it to rise on the counter for 30 minutes and it turned out delicious. So you can cut the time if you need to.)

Rosemary Chicken Pizza

Here is another pizza favorite! It's best with fresh rosemary but still good with dried. Also, try fresh tomatoes in the summer - I'm sure it would be great. I love sundried tomatoes but fresh ones are always so good on pizza too. If you use fresh tomatoes, make sure you add a tablespoon or two of olive oil since you won't be getting the oil that's with the sundried tomatoes.

Rosemary Chicken Pizza
submitted by Brittany

1 large Lemon Grilled chicken breast, thinly sliced
1/2 red onion, thinly sliced
1/2 c sundried tomatoes packed in olive oil
2 c shredded mozzarella cheese, divided
2 garlic cloves, pressed
1/4 c fresh parsley, chopped (or1 Tb dried)
1 Tb fresh rosemary, chopped (or 1 tsp dried)
1/2 tsp Kosher salt
1/4 tsp ground pepper

Toss all ingredients together with 1 1/2 c cheese. Spread mixture over dough and sprinkle with remaining 1/2 c cheese. Bake at 400 for approximately 20 minutes until golden brown. Let rest for several minutes then cut into wedges and serve!

Melanie's Lemon Grilled Chicken
1 lb chicken breasts
Juice of one lemon
3 Tb oil
1 tsp minced garlic
1 tsp salt
1/4 tsp pepper
1/2 tsp oregano

Marinate chicken over night. Grill. Yum! This is perfect for salads too...pretty much any recipe that calls for chopped, cooked chicken that you would like to add extra flavor to.

Barbeque Chicken Pizza

This pizza is a favorite around our house. My husband says it is better than California Pizza Kitchen! You'll have to decide for yourself! The secret is to use Famous Dave's BBQ sauce (or your absolute favorite). When I make it I don't measure anything, just lay it all on until it looks right so these measurements are approximate... use as much cheese, chicken, and onion as you want. A helpful note though: too much bbq sauce will make it soggy. Have fun and enjoy!

BBQ Chicken Pizza

submitted by Brittany

1 prepared pizza crust

1/2 c Famous Daves bbq sauce, divided

1/2 red onion, thinly sliced

1 large chicken breast, cooked and shredded

1 1/2-2 c mozzarella cheese

1/4 c fresh cilantro, chopped

Preheat oven to 400. If you have a pizza stone (they make the best pizzas), put it in the oven to preheat as well. Toss shredded chicken with 1/4 c bbq sauce. Remove hot pizza stone from oven and sprinkle with corn meal. Roll or toss dough and place on stone. Spread remaining 1/4 c bbq sauce over dough. Arrange onion slices over sauce. Spread chicken over onions then top with cheese. Bake 20-25 minutes or until crust is golden brown. (That time is for a pizza stone - if you are using a cookie sheet, it may be a shorter time) Sprinkle with fresh cilantro and slice into 8 wedges.

In case you don't have a good pizza dough recipe, here is the one I like:

1 cup very warm water

1 tsp sugar

1 scant Tb yeast

3 Tb oil

2 1/2 c flour

1 tsp salt

Dissolve sugar in warm water then sprinkle yeast on top and float for 1 minute. Stir in yeast and proof (let it sit) for 10 minutes- yeast should foam. Stir in oil, salt and flour and knead for 10 minutes. Place dough in oiled bowl and let rise for 1 1/2 hours.