If you’ve been reading this blog for any length of time you’ve probably caught the fact that I’m a huge fan of making homemade pizza for dinner. It’s my go-to easy dinner. I always have dough in the freezer to defrost whenever I need to come up with something for dinner. One of my favorite things to do on pizza night is to incorporate whatever leftovers we have in the fridge into the meal. So when I found myself with some extra grilled chicken in the fridge one week I made a delicious BBQ Chicken Pizza, and it couldn’t have been easier!
Homemade BBQ Chicken Pizza:
Ingredients:
Crust or Dough for Crust (see my favorite recipe in this post)
Your favorite BBQ Sauce (we love Montgomery Inn!)
Bite Sized pieces of Cooked Chicken
Red Onion (sliced)
Red Bell Pepper (sliced)
Mozzarella Cheese
1. Preheat oven to 450, warming the pizza stone in the oven while it preheats.
2. Roll out the dough to your liking
3. Sprinkle a bit of corn meal on the stone
4. Place your dough on the stone
5. Spoon the BBQ Sauce over the crust, spreading evenly up to about an inch from the edge of the crust
6. Put Chicken pieces on top of BBQ Sauce
7. Spread Cheese over the sauce and chicken
8. Top with onion and peppers
9. Cook for 15-20 minutes, until the cheese is golden and crust looks “done”
10. Enjoy!
For more great pizza inspiration read this post:
Our Favorite Homemade Pizza Recipes
- Ingredients:
- Crust or Dough for Crust (see my favorite recipe in this post)
- Your favorite BBQ Sauce (we love Montgomery Inn!)
- Bite Sized pieces of Cooked Chicken
- Red Onion (sliced)
- Red Bell Pepper (sliced)
- Mozzarella Cheese
- Instructions
- Preheat oven to 450, warming the pizza stone in the oven while it preheats.
- Roll out the dough to your liking
- Sprinkle a bit of corn meal on the stone
- Place your dough on the stone
- Spoon the BBQ Sauce over the crust, spreading evenly up to about an inch from the edge of the crust
- Put Chicken pieces on top of BBQ Sauce
- Spread Cheese over the sauce and chicken
- Top with onion and peppers
- Cook for 15-20 minutes, until the cheese is golden and crust looks “done”