BBQ Chicken Pizza

Lets get creative with pizza! This is one of the things I am loving about blogging… I feel like its forcing me to think a little differently then I normally would, and I love coming up different versions of popular foods! This one is a really simple recipe and oh so delish! With the help of a slow cooker this makes a great weeknight dinner! Slow cooked BBQ pulled chicken, sweet pineapple, cheddar and to finish it off, cilantro!!!! As a bonus, you’ll have extra chicken to make a couple BBQ pulled chicken sandwiches for lunch the next day!

serves 2

1 lb store bought pizza dough

3 large chicken breasts

1 cup of your favorite BBQ sauce (homemade BBQ sauce)

1 cup pineapple, chopped (I used canned because the fresh were no where near ripe)

1-1 1/2 cups shredded cheddar cheese

big handful cilantro, chopped

In a slow cooker set to low, add the chicken breasts and BBQ sauce. Cook for approx 3-3 1/2 hours. Once its down to the last hour, using tongs and a fork shred the meat and stir to coat with the BBQ sauce. At this point, if it appears a little dry you can go ahead and add in a little more BBQ sauce. You want just enough to coat well.

Oven at 500 degrees.

If you don’t have a pizza peel and stone no worries! This can just as easily be made on a sheet pan/ cookie sheet pan. Either way you’ll want to dust the peel or pan with a thin layer of flour to prevent sticking. Spread the pizza dough out into a lovely rustic shape! I use a small roller to help me out.

 If you are using a cookie sheet, you will build the pizza right on there. If using a peel and stone, build the pizza on the peel (as shown in photos). Top with cheese (I happened to have mostly white cheddar on hand), pulled chicken (a single layer- remember the rest is for yummy sandwiches), chopped pineapple and half the cilantro. If you are using a pizza peel and stone this is when you gently want to work the pizza onto the stone, it takes practice to get really good (if you didn’t sprinkle enough flour it will stick!). Cook for approx 8-10 minutes, until the crust is golden brown. Once its out, top with the remaining cilantro.

*this is my original recipe*