Barbecue Chicken Pizza
2 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup barbecue sauce, divided
1 tube (13.8 ounces) refrigerated pizza crust
2 teaspoons olive oil
1 medium red onion, thinly sliced
2 cups (8 ounces) shredded Gouda cheese
1/4 cup minced fresh cilantro
Sprinkle chicken with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 170°, basting frequently with 1/2 cup barbecue sauce. Set aside and keep warm.
Divide dough in half. On a lightly floured surface, roll each portion into a 12-in. x 10-in. rectangle. Lightly brush both sides of dough with oil; place on grill. Cover and grill over medium heat for 1-2 minutes or until the bottom is lightly browned.
Remove from grill. Cut the chicken into 1/2-in. cubes. Spread the grilled side of each pizza with 1/4 cup barbecue sauce; layer with chicken, onion, cheese and cilantro. Return to grill. Cover and cook each pizza for 4-5 minutes or until the bottom is lightly browned and cheese is melted. Yield: 2 pizzas (4 pieces each).
Stumpf Notes: I made a total of 4 large pizzas - two without onion. I used my favorite pizza dough instead of prepared. I had some cooked chicken in my freezer. I used mozerella instead of gouda - still yummy although perhaps not as exotic! I pre-baked the crusts for 7 minutes, then baked the pizzas for an additional 10 minutes at 400 degrees.
This week the Stumpfs will be dining on...
Monday - Chipped Beef Gravy, Toast, Scrambled Eggs
Tuesday - Mexican Dinner, Sweet Potatoes
Wednesday - Cold Cuts, Chips
Thursday (Karate starts again!) - BBQ Chicken, Mashed Potatoes
Friday - Bible Study
Saturday - Swedish Meatballs, Rice, Noodles, Broccoli
Our menus for past years can be found at our website. Breakfast menu is here; lunch menu is here.
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