Tuesday, February 20, 2007

Barbecue Chicken Pizza

This was the kids request for their birthday dinner.

  • One full skinless, boneless chicken breast
Slice breast along the grain into thin, inch-long strips. Saute strips in a medium-hot frying pan or wok with 3 tbs. oil, until browned. I usually add a few splorks of hot sauce, and toss until all pieces are coated. Unless you have an unually large pan, it's best to use half of the chicken at a time. Set chicken aside.

Preheat oven to 400 degrees. Dump 1/3 c. of barbecue sauce in the center of each pizza shell. Using the back of a tablespoon, swirl the sauce in ever-increasing circles until you coat the entire shell with sauce. You can use more if you want, but don't make it too thick. Spread 1 cup of shredded cheese on each shell, then place the chicken strips on the shell in a spokes pattern. Bake in the oven for about 5 minutes, or until cheese melts. I place the shells directly on the rack for a crispier crust, or use a pizza pan for a chewier one.

Kansas City Variation: cut a few slices of deli ham into strips, and mix them in with the chicken.

Puddle* Variation: add slices of banana peppers.


*Puddle is my second-oldest son, so nicknamed for his predisposition to hang around in low places until removed. He loves banana peppers, and will put them on just about anything this side of chocolate cake. They're pretty tasty on this pizza, though.

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