Smoky Barbecue Chicken Pizza
A new kind of Barbecue Chicken Pizza with spicy barbecue sauce, rotisserie chicken, red onions, smoked mozzarella and pineapple. Finished with fresh cilantro.
- 1.5 cups Shredded Rotisserie or Leftover Chicken
- 1/3 cup Smoky, Spicy Barbecue Sauce
- 1 Prepared Pizza Dough
- 1.5 cups Smoked Mozzarella Cheese
- 1/4 Red Onion, sliced thinly
- 1/4-1/2 cup Pineapple Chunks
- Fresh Cilantro, rough chopped
Start by preheating the oven to 450 degrees F with a pizza stone or steel.
In a small bowl stir together the chicken and the barbecue sauce.
On a lightly floured pizza peel, roll, spin or stretch a prepared pizza dough to about 12-inches round.
Start with about 3/4 of the cheese. Spread the cheese evenly over the dough leaving a 1/2-inch border for the crust. Then spread the barbecue chicken evenly over the cheese.
Top the chicken with the remaining cheese. Now, scatter the red onion slices on top.
Finally, dot the top with the pineapple chunks. Bake the pizza for 10-15 minutes, until the crust is golden brown and the cheese is melted and bubbly.
The pineapple will release a bit of moisture, so you can blot the top of the pie with paper towels. Let the pizza sit for 2 minutes or so before slicing. Meanwhile, rough chop some fresh cilantro. Finish the pie by sprinkling cilantro over the top. Use as much as you like.
Slice it up how you like it and that's it!