This is not the kind of pizza you pick up at a bar and have a one night stand with because compared to your other prospects for the night, she looked halfway decent. No, this is the kinda pizza you don’t want to introduce to your friends because you’re a little afraid they’ll embarrass you. This is the kind of pizza you take home to Mom and Dad. This is the kind of pizza you marry quick before she figures out she’s too good for you.
It’s not a difficult or complicated recipe, but you cannot deviate, you hear me? Substitutions just won’t do, starting with the barbeque sauce. It’s got to be Sweet Baby Ray’s Honey Chipotle BBQ Sauce or you might as well not even make the damn thing. Or at least don’t say you got the recipe from me.
And I don’t want to hear that you don’t really like onions so you’re leaving off the caramelized red onions. That, my friend, is bullshit. Not a soul doesn’t love the sweet, rich taste of caramelized red onions. Don’t you dare try throwing them on there raw, either. Is coal basically the same thing as a diamond? No, honey, it’s a touch less sparkly. And a raw red onion is just as different from a caramelized one.
Oh, and don’t even get me started on the arugula. Not basil. Not romaine. Not spinach. Arugula, people. Spicy and peppery arugula.
And whatever you do, don’t skip the last step. I know it seems superfluous. I know olive oil and garlic salt on the crust seems over the top and expendable. It’s not, my dear, it’s really not. Trust me. You’ll eat until you want to barf and then you’ll lick your fingers (or maybe that’s just me).
|BBQ Chicken Pizza|
- 1 large chicken breast
- 1 ball of fresh pizza dough (I buy mine at Breadsmith)
- 1 medium red onion, sliced thin
- 1 bottle of Sweet Baby Ray’s Honey Chipotle BBQ Sauce
- A handful of fresh arugula
- 1/2 a ball of fresh mozzarella, sliced thin
- Olive oil
- Garlic salt
- Preheat the oven to 400 degrees.
- Brown the chicken in a saute pan on both sides until cooked through (not pink in the center). Cube chicken and set aside.
- On medium low, with 2 tablespoons of olive oil, cook onions for 20 minutes, stirring frequently. Onions should soften and eventually the edges brown, but never burns.
- Stretch dough out on a large cookie sheet greased with olive oil. Bake dough naked for 5 minutes and remove from the oven.
- Top dough with a generous amount of barbeque sauce (squirted on and spread with the back of a spoon). Next add chicken and all of onion. Then top with arugula and finally layer with mozzarella.
- Last, brush edges of crust with olive oil and sprinkle with garlic salt.
- Bake another 15 minutes or until edges begin to brown and bottom is brown but not black.
- Cut and serve.