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 Boneless Skinless Chicken
  • Breasts
  • 2 Italian Wood-Fired Pizza Crusts
  • 3 oz. BBQ Sauce
  • 2 1/2 oz. Shredded Mozzarella
  • 2 oz. Cheddar Cheese, Shredded
  • 1/2 oz. Baby Arugula
  • 1 1/2 oz. Ranch Dressing
  • 1 oz. Shredded Red Cabbage

Directions

  1. Stem cilantro. Peel and halve onion. Slice halves into thin strips (julienne). Rinse chicken breasts, pat dry, and season with a pinch of salt and pepper.

  2. Place chicken on prepared baking sheet and bake 12-14 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Transfer to a cutting board, let rest 5 minutes, and cut into 1/2" thick strips. Rinse baking sheet or replace foil for use in later steps.

  3. While chicken cooks, heat 1 tsp. olive oil in a medium pan over medium heat. Add onions and cook 10-12 minutes, stirring occasionally, or until browned. Add 1 Tbsp. water at a time if pan becomes dry.

  4. Place pizza crusts on newly foiled or rinsed baking sheet. Slather crusts with BBQ sauce. Top with chicken pieces, sautéed onions, mozzarella, cheddar cheese, and a pinch of pepper. Bake 12 minutes, or until crust is crisp and cheese melts.

  5. Remove pizzas from oven and allow to cool 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.

  6. Slice pizzas into halves or quarters, if desired. Dip in reserved ranch and enjoy!

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