Pizza Week: BBQ Chicken Pizza With Bleu Cheese

adapted from: Cooking Light

This pizza is sweetly zippy and delicious. Minimal prep work and tasty results. The rotisserie chicken, bottled bbq sauce, and pre-crumbled bleu cheese make this pizza easy to put together. However, if you have time, feel free to roast the peppers and onions for a more concentrated flavor. Looking back, some chopped chives after the bake would have looked nice. Next time.

FYI- I don’t always include exact amounts with pizza- it’s up to each individual and their tastes. I include the measured amounts for ingredients that I think might need more accuracy. Not everyone likes ½ cup worth of onion on their pizza! I will include my preferences, but feel free to experiment with yours.

pizza dough
your favorite bbq sauce (I used Frontera Border BBQ Sweet & Smoky)
mozzarella cheese, sliced or shredded (about 6 oz)
1 ½ cups shredded breast meat, skin removed, from a rotisserie chicken
red onion, sliced (2 slices worth)
coarsely chopped yellow bell pepper (about 1/3 – ½ cup)
2-3 oz crumbled bleu cheese
2 plum tomatoes, thinly sliced or diced

Preheat the oven to 500. On a large piece of parchment paper, roll out the pizza dough to a 15” circle. Slide onto a pizza peel. If desired, brush olive oil around the edges of the dough. Spread bbq sauce over the crust, leaving the oiled edge. Top with mozzarella, chicken, and remaining ingredients.

Bake 10 minutes, or until cheese in nice and bubbly and bottom is crisp.

*The original recipe has no mozzarella, so feel free to try it that way. I prefer my pizza with melty cheeses.   ☺

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