Mmmm…nothing beats a good pizza. Yes, pizza is still one of my favorite foods (my tastes have obviously not grown up much!). However, the pizza I consume has certainly evolved over time. Instead of relying on standard pepperoni or cheese frozen pizzas (like I did in college!), I usually make my own. It started with flatbread pizzas when I studied abroad. Topping Turkish flatbread with spaghetti sauce and grated Australian cheese. Baby steps. Next, Margherita with Minnesota grown tomatoes (see my Margherita pizza recipe here!). And now, Barbecue Chicken pizza. Today was the first time I made my own of this version (although I don’t know why it took me so long!). I am known to order the occasional barbecue chicken flatbread while out to eat, but never have I attempted it myself. So easy, and so delicious.
My version includes using gluten-free pizza crust (see my recommendation here), green onions instead of red, and spinach from the farmer’s market (I’ve got a lot to use up!).
First off, mix your favorite barbecue sauce into shredded cooked chicken (I used rotissieree chicken). I recommend Annie’s Organic Barbecue Sauce (flavors include Sweet & Spicy, Smokey Maple, Hot Chipotle, and Original) or an all-natural one without high-fructose corn syrup, artificial colors, flavors, or preservatives!
Next prepare your ingredients: white cheddar, green onions (substitute red onion for green onions if you prefer), and spinach. Green onions and spinach are in season in Minnesota, and I always suggest buying local when possible!
Now prepare your crust. Spread some of your favorite sauce on bottom of crust (I used Udi’s Gluten-free pizza crusts and thus made two mini pizzas versus one big one!):
Top with the chicken, green onions, spinach, and cheddar cheese. Bake according to directions or until cheese is hot and bubbly. Enjoy!
Barbecue Chicken Pizza
|Meal type||Appetizer, Lunch, Main Dish|
- 1 pizza crust (all-natural or organic)
- 1 1/2 cup cheddar cheese (organic or local if possible)
- 1 cup barbecue sauce (all-natural or organic, divided)
- 3/4 cups green onions (sliced thinly )
- 1 cup chicken (cooked and shredded)
- 1 cup spinach leaves (organic preferably )
To make gluten-free, I recommend using Udi's Gluten-free Pizza Crusts.
|Mix chicken with half of barbecue sauce, stirring to coat evenly|
|Spread rest of sauce onto crust, leaving about an inch around the outside|
|Spread chicken and green onions evenly around crust|
|Top with spinach leaves|
|Cover with cheese|
|Bake according to crust directions. Cheese should be hot and bubbly!|