This pizza needs little explanation. It’s salty, it’s sweet, and it’s full of vegetables (unlike the ones you generally see on pizza menus). This one, I’m making quickly for lunch, so I’m using a fresh crust, but if you’ve got a little more time, try making your own crust.
Like with any pizza, you can always play with toppings, so I’ll share what’s on this pie in the “ingredients” section, but play around with cheeses (gouda and colby jack, for example, would be excellent) and toppings (tomatoes, red peppers, asparagus, arugula, shrimp, black beans, or even pulled pork would be good to add or swap in for other ingredients).
Time: 15-20 Minutes
Ingredients:
- Pizza Crust
- Cooked chicken (due to a time crunch, I’m using pre-cooked and pre-sliced…breaded can also be fun if you prefer that)
- Onion
- Corn
- Mushroom
- Cheddar
- BBQ Sauce
Method:
- Place your pizza stone or pizza sheet in the oven, and preheat it to 425 degrees F
- While your pizza stone heats, cut your slice your vegetables, and dice your chicken (if using black beans or shrimp, skip the protein slicing part). Also, if you like your onions to be nicely caramelized on your pizza, do that in a pan before you start to assemble your toppings on the crust.
- When the pizza stone is heated, put your crust or dough (corn meal sprinkle first if using dough to prevent sticking) on it, and working quickly, assemble your toppings. I like to start with the bbq sauce first and then build up from there, finishing with cheese and then giving it a little sprinkle of dried cilantro to finish the building process.
- Into the oven, it goes for about 10-20 minutes (longer end of the spectrum if using fresh dough and/or if you like your crust very crispy) until your cheese is melted, your veggies are cooked, and your crust is melted.
- Remove from oven, and wait a minute or two before you cut into slices.
- Plate, devour, and enjoy!
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