When the moon hits your eye like a big pizza pie, that’s amore.
One of my favorite pies to make? BBQ chicken. I am not sure if CPK really invented this…but I am obsessed. I order it every time I see it on a menu, but the majority of the time I am disappointed. Seriously, this is so incredibly simple to make, how can they screw it up?
I do not know. But I do know a foolproof way to make it at home.
Here’s what you need:
- Pizza Dough, I make my own (I promise one day I will share my recipe), but store-bought will work just fine. Sometimes it is hidden in the grocery store’s freezer section or bakery.
- Cheddar Cheese
- BBQ sauce
- Red onion
- Green onion, chopped
- Whole rotisserie chicken
First things first. Get your pizza stone in the oven and preheat that bad boy to 475°F. The hotter the better. If you can go higher than this, you are a rockstar.
Now grate the cheddar cheese and thinly slice the onion. The onion tells you where to cut it, just follow the lines. Taking you back to Kindergarten I know.
Perfect. Now shred the chicken meat. I’m going to pick your bones.
Generously mix the Chicken with BBQ sauce. I like a combination of Rudy’s and Sweet Baby Ray’s. Do whatever you want, just do NOT skimp on sauce.
Lightly flour a clean work surface and roll out dough. I use my trusted French rolling pin, SHHH, don’t tell Mario Batali.
Just get the dough as thin as possible. Here’s a cool technique if you want to do it correctly.
Looking good. Sprinkle corn meal on wooden pizza paddle and carefully place pizza dough on top. Brush on a generous layer of BBQ sauce, again I like the combination of my two favorite sauces.
Those flecks of magic are from the Rudy’s sauce—- the best BBQ sauce on earth (I think).
Almost time to eat, just sprinkle on the toppings…
Beautiful. Slide into the oven.
Bake until crispy and cheese is bubbling. Roughly 7-8 minutes.
Slice up, drizzle with additional BBQ sauce, and voilà!
This freezes incredibly well too. You can even freeze the unbaked pizza, just like you see in the grocery store.