BBQ Chicken Pizza

26 Feb

Ahh, pizza. Pizza is cheap, fast, and easy. It is also a fabulous way to use any leftovers you have in the fridge.

This particular pizza is one of my husband’s all-time favorites. Every time I ask him what he wants for dinner, this pizza, inevitably, comes up. He loves it because of the smoky bacon and creamy ranch and I love it because it uses ingredients that I always have on hand.

You can tailor this recipe to whatever you have in your pantry or fridge. Leave ingredients out, add some in, it doesn’t really matter. It’s gonna taste great anyway. Trust me!

BBQ Chicken Pizza

Cook Time: 25 minutes
Level: Easy
Servings: 4-6

pizza dough
1/3 c. BBQ sauce
1/2 c. shredded chicken, cooked
2-3 strips of turkey bacon OR bacon, cooked and crumbled
1/3 c. corn, drained and rinsed
1/3 c. black beans, drained and rinsed
1/3 – 1/2 c. shredded cheese
jalapeños, chopped, to taste
red onions, sliced, to taste
ranch dressing, to taste

Pre-heat oven according to pizza dough directions. If using a dough that needs rolling out, roll out onto a greased cookie sheet, pizza pan, or baking stone. Bake dough for 8 minutes. Take it out of the oven and top it with BBQ sauce and next 7 ingredients.

Bake for and additional 4-6 minutes, or until dough is golden brown on the bottom and slightly browned on the edges. Take out of the oven and top with ranch dressing, if desired. Yum!

Tips
– Using shredded chicken, instead of sliced or cubed, will cause you to use less meat. The same goes for shredded cheese. It will cover more ground with less ingredient.
– Ever thought about using a  rotisserie chicken to get dinner on the table faster? They save really well in the fridge and can be used in a million different recipes!
– You can add tomatoes if you have any but make sure you squeeze out the pulp first. The pulp can make the pizza soggy.
– Save any leftover chicken, corn, or black beans in the fridge for use on a later date. Those three ingredients are great thrown into a salad or in a quesadilla for a last minute lunch or dinner.
– Economically speaking, the bag of pizza dough mix is the way to go. You can get it for around 60¢ per bag and all you need to mix with is water. The tube of refrigerated dough and the fresh dough balls from the bakery section also work well in this recipe. You can even opt for a pre-made dough, like a Boboli crust.
-Rinsing vegetables from a can removes up to 25% of the added sodium. Try to buy the low sodium versions and rinse those as well.


– Don’t forget! You can add different ingredients to different parts of a pizza to help please everyone. Tonight, my half of the pizza was sans onions and double jalapeños!

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4 Responses to “BBQ Chicken Pizza”

  1. Megan February 26, 2011 at 5:59 pm #

    oh I love the idea of black beans and corn, I must try that. Thanks!

  2. simplynutritiouskate February 28, 2011 at 9:05 pm #

    ooh yum this pizza looks delicious!

Trackbacks/Pingbacks

  1. Gringa Tostada « Pantry Chef - February 27, 2011

    […] I needed to use up some leftovers! I had leftover black beans and corn from last night’s BBQ Chicken Pizza and figured this might be a good way to use […]

  2. Steak and Potatoes Pizza « Pantry Chef - October 7, 2011

    […] pizza, a pizza using Flat Outs, Breakfast pizza, Mexican tortilla pizza, Ratatouille pizza, BBQ chicken pizza, and a Thin crust […]

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