It had been too long since our last Pizza Night, and we thought it was time. Well, it was a combination of that and the fact that we just adopted another dog, and we decided to celebrate by showing him what a treat Pizza Crust can be!
Anyway, we wound up making two pizzas…the first (this one) was based on a pie that my son really likes from a local thin crust pizza place, and the second option (Roasted Eggplant Bruschetta Pizza) came about because of my wife’s intense distaste for pickles. For this particular pizza, we started with some pre-made Chicken Tenders that we defrosted, and then we added some Homemade Dill Pickles, corn, and onions. We also made a spicy aioli to accentuate the other flavours before topping our pizza with a blend of cheddar and monterrey jack.
In the end, this pizza turned out really well. The sweetness of the corn and onion balanced the pickles really nicely, and the aioli complemented the chicken. Then, the texture of the thin, crispy crust really put it over the top!
Time: 30 Minutes (more if making your own crust)
Ingredients:
- Pizza Dough of your Choice. We used our Crispy Thin Pizza Crust.
- Chicken Tenders (defrosted)
- Frozen Corn
- Dill Pickle Slices
- Onion
- 2-3 Tablespoons Mayonnaise
- 1 Tablespoon BBQ Sauce
- Ground Cayenne
- Smoked Paprika
- Mustard Powder
- Monterrey Jack and Cheddar Shredded Cheese
Method:
- Preheat your oven to 415 degrees F.
- Roll our your pizza dough on a piece of parchment paper, and then slide it onto your pizza stone.
- Slice your thawed chicken tenders thinly, your onion into ribbons, and your pickles (if not working with pickle chips).
- Combine your mayo, bbq sauce, cayenne, smoked paprika, and mustard powder in a small bowl, and stir to fully combine.
- Spread your aioli atop your pizza dough.
- Arrange your chicken, onion, pickles, and corn over your aioli.
- Sprinkle your cheese over everything.
- Bake for 15-20 minutes until your crust reaches your desired level of crispiness, and your cheese is melted.
- Plate, devour, and enjoy!
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