Barbecue Chicken Pizza

Barbecue Chicken Pizza

• Pizza dough or one fourteen inch par-baked pizza crust
• Sweet Baby Ray’s or other sweet barbecue sauce
• Sliced, grilled chicken breast, we used left-over Yoshida’s chicken
• 4 ounces freshly sliced monterrey jack cheese per pizza
• 1/4 of a small red onion thinly sliced per pizza
• cilantro

Prepare homemade pizza crust as detailed in this post.  Cover the crust with the barbecue sauce.  Next sprinkle about four ounces of freshly sliced cheese over the barbecue sauce.   I prefer freshly sliced cheese because the bags of pre-shredded cheese are coated in starches and preservatives.  This adversely affects both the flavor and the texture of the pizza.  Top with very thin slices of red onion and grilled chicken breast.  We are using left-over Yoshida chicken.  In the past, pizza was just that; a combination of left-overs grilled on a simple crust.  Bake at 500 F on a pizza stone for 4-6 minutes, or until the cheese is melted and the crust is nicely browned.  Top with fresh cilantroafter the pizza has baked.  Slice and serve immediately.  This recipe is delicious clone of pizza found at restaurants such as California Pizza Kitchen, Brick oven or Cheesecake Factory.  Experiment with different cheeses.  You can use mozzarella for a mild flavor, or Gouda, for a bold, smokier flavor.