I don’t have much to say today except…this pizza is really good. And really easy. Especially if someone makes it for you. The credit goes to Dean for this one, though he’s so nice he says we did it together. Oh, and that log in the photo below is a shiitake mushroom log. I got it from Williams-Sonoma and it will apparently grow shiitake mushrooms for 3 years. Pretty crazy, right? I’ll be testing this out and will report back. Maybe Dean will even make us a mushroom pizza.
2 whole Boneless, Skinless Chicken Breasts
Barbecue Sauce (I like Trader Joe’s All Natural BBQ Sauce or Bulls-Eye BBQ sauce available at most markets)
Olive Oil, For Drizzling
Salt For Sprinkling
16 ounces, weight Fresh Mozzarella Cheese, Sliced Thinly (I used soy cheese. though it doesn’t melt, it does the trick)
1/2 whole Red Onion, Cut In Half And Sliced Very Thin
Chopped Cilantro, to taste
1. Follow these same grilling instructions or preheat oven to 375 degrees.
2. Salt chicken breasts on both sides, then place in an ovenproof dish. Pour BBQ sauce over the breasts and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside. (if you are grilling, just grill ‘em)
3. Increase oven temperature to 500 degrees.
4. Roll/stretch out one pizza dough to desired thickness (I like it thin and crunchy). Lay it on a sheet pan drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt.
5. Spoon extra BBQ sauce on the crust and spread it evenly. Top sauce with chicken and cheese. Sprinkle the thinly sliced red onion.
6. Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
7. Remove from the oven and sprinkle on plenty of chopped cilantro. Cut into squares and serve immediately.