Wood-Fired BBQ Chicken Pizza With Cheddar Cheese, Caramelized Onions, and Ranch Drizzle
(from castro15’s recipe box)
Categories: Pizza/flatbread
Ingredients
- 3 Cilantro Sprigs
- 1 Red Onion
- 2 Chicken Breasts
- 2 Italian Wood-Fired Pizza
- Crusts
- 3 oz. BBQ Sauce
- 2 oz. Mozzarella, Shredded
- 2 oz. Cheddar Cheese,
- Shredded
- 1/2 oz. Baby Arugula
- 1 1/2 oz. Ranch Dressing
- 1 oz. Shredded Red Cabbage
Directions
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Preheat the oven to 400 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Stem cilantro. Peel and cut onion into thin strips. Rinse chicken breasts and pat dry.
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ason chicken with a pinch of salt and pepper. Place chicken on prepared baking sheet and bake for 12-14 minutes, or until internal temperature reaches a minimum of 165 degrees. Transfer to a cutting board, let rest for 5 minutes, and cut into ½" thick strips. Rinse baking sheet or replace foil for use in step 4.
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While chicken is cooking, warm 1 tsp. of olive oil in a medium pan over medium heat. Add the onions and cook, stirring occasionally for 10-12 minutes, or until browned. Add 1 tbsp. of water at a time if pan becomes dry. This technique of slow cooking sliced onions brings out their natural sugars and deep caramel-y flavor.
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Place pizza crusts on newly foiled baking sheet. Slather crusts with BBQ sauce. Top with chicken pieces, sautéed onions, mozzarella, cheddar cheese, and a pinch of pepper. Place in oven to bake for 12 minutes, or until crust is crisp and cheese is melted.
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Remove pizzas from oven and allow to cool for 2 minutes. Top with baby arugula and a drizzle of ranch dressing, saving some for dipping, if you’d like. Top with cilantro leaves and shredded cabbage. Don’t like cilantro? No problem, just omit it. Science suggests hat some people may be pre-disposed to dislike cilantro, so cilantro haters- we can agree to disagree. If you’re happy, we’re happy!
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Slice pizzas into halves or quarters, if desired. Dip in the extra ranch and enjoy!