Some days require a filling, but quick meal. Can you relate? Last week was a very busy one with a variety of additional things added to my normal schedule. I was definitely looking for some help with meal prep!
A little work ahead of time enables me to have a meal on the table in under 30 minutes. Last week I roasted two chicken breasts in the oven and then cut the meat off the bones. I used one for the dish I’m going to share, and the other is snugly tucked into my freezer for later use! I can use it for pot pie, chicken salad, or soup. Love that!
I would never have thought that I would enjoy barbecue pizza, but after having this on vacation a couple of years ago, I have definitely changed my mind! This is soooo good! Purchasing a can of pizza dough in the refrigerated section of the grocery store makes this a fast recipe to pull together; couple that with chicken you roasted ahead of time and it’s a snap! These crusts were on sale at our local grocery last week for $1.25 – great deal!
I found this recipe on Southern Living’s site – we love it!
Chicken Barbecue Pizza
1 small onion, chopped
1/2 red bell pepper, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon olive oil
1 (10-ounce) can refrigerated pizza crust
1/2 cup hickory smoke barbecue sauce
2 (6-ounce) packages grilled boneless, skinless chicken breast strips (or one breast, roasted)
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
Garnish: chopped fresh parsley
Hickory smoke barbecue sauce
Sauté first 4 ingredients in hot oil in a large skillet over medium-high heat 8 to 10 minutes or until vegetables are tender. Drain well.
Unroll pizza crust; press or pat into a lightly greased 13- x 9-inch pan.
Bake crust at 400° for 12 to 14 minutes. Spread 1/2 cup barbecue sauce evenly over top of pizza crust in pan. Arrange chicken strips evenly over barbecue sauce, top with onion mixture, and sprinkle evenly with cheese.
Bake at 400° for 8 to 10 minutes or until cheese melts. Garnish, if desired. Serve with extra sauce for dipping.