Barbecue Chicken Pizza
From the Honeymoon Kitchen
Happy birthday to John. Happy birthday to John. Happy birthday to Johhhhnnnnn. Happy birthday to John.
As you’ve probably guessed, today is John’s birthday. I won’t give away his age, but let’s just say he’s old enough to pull off a *dignified* salt and pepper look, but young enough to host a raging Beer Olympics at our new year’s party, which is where he’s pictured above.
In honor of his special day, I’m posting a recipe that I’m somewhat against posting, but that John feels very strongly must be put out there for the enjoyment of our dear readers. I’m not hesitant because this pizza isn’t good, on the contrary it’s hands down the best pizza we’ve made to date in the HMK. It’s so good, I want you all to go home, replicate it exactly, and weep with joy. Unfortunately I can’t guarantee that because we don’t have the recipe. As with many pizzas produced in the HMK, we sort of just threw this one together. We did have some inspiration in the form of a Cooking Light recipe plus our regular order at our favorite pizza place in Chicago, but essentially we just made the recipe up as we went along.
John swears he pretty much remembers the amounts we used, so I’m going to do my best to attribute rough amounts to each ingredient, but just know that at the end of the day, it’s pizza. Relax (not my strong suit). Make it look good to you, and it probably will be.
- 2-3 slices bacon
- 1 jalapeno, seeds removed, sliced
- 1/4 red onion, sliced
- Dough for a 14-inch pizza. So many options here. We had some frozen homemade dough laying around, so we used that (recipe eventually, I promise). You can also get raw dough from Whole Foods and probably other grocery stores. Or just buy a pre-made crust. It’s all good.
- 3/4 – 1 cup of your favorite barbecue sauce (Sweet Baby Ray’s all the way around here)
- 1/2 cup cooked chicken, shredded or sliced thin
- 1/4 cup sharp cheddar cheese, shredded
- 1/4 cup mozzerella cheese, shredded
- olive oil, to taste
- Preheat oven to 500 degrees.
- In a medium skillet cook bacon over medium-high heat until crispy. Set bacon aside to drain on paper towels. Crumble when cool enough to handle.
- Drain most of the bacon fat from the pan, leaving about a teaspoon.
- Saute jalapeno and red onion slices for 3-5 minutes, just to slightly soften them. They should be softer than raw, but not limp.
- Roll out your dough if using fresh. As you can see, my 14″ pizza is a bit “rustic.”
- Place dough on parchment paper. If using a pizza stone (which should be in the oven warming already), put the parchment on a pizza peel or some other flat surface that will allow you the pull the parchment onto the hot stone. If you don’t have a pizza stone, place your parchment directly on a cookie sheet.
- Spread barbecue sauce over dough, leaving a 1/2 inch rim bare.
- Top with jalapenos, red onions, chicken and both cheeses.
- Brush the edges of the crust with olive oil so that they will brown in the oven.
- If using a pizza stone slide the parchment and pizza onto the stone (this is so totally the easiest way to do it – the parchment won’t affect the cooking or crust crunchiness at all and makes the transferring so much easier). If using baking sheet you will just put the baking sheet topped with parchment and the pizza directly into the oven.
- Bake until cheese is melted and crust is golden, about 10-12 minutes (keep an eye on it!).
- Slice and enjoy!
Serves 2. Maybe 3, but don’t count on it.