Background: One of our favorite comfort foods is homemade pizza, so we will use lots of leftovers and fresh vegetables to make all kinds of different variations. Having some roasted chicken and left-over onions and jalapenos pickled in water, sugar, and apple cider vinegar available made for a nice Barbecue pizza that is easy to make and tastes great.

Ingredients:

10 oz. left over chicken chopped
10 oz. fresh pizza dough homemade or store bought
6 oz. mozzarella cheese finely chopped
4 tbsp. ricotta cheese
3 cloves garlic finely chopped
½ red pepper sliced thin
1 cup leftover pickled red onion and jalapenos
4 tbsp. Franks hot sauce
4 tbsp. barbeque sauce (personal favorite)
2 large handfuls of spinach
3 tbsp olive oil
Salt and pepper

Steps:

  1. Place a pizza stone/steel in the oven, to 450F, and allow to heat for about 30 minutes. While the stone is heating roll out the dough on a floured surface, from the center out, turning often, until it is large enough to fit the peel and stone. Add cornmeal to the peel and place the dough on it.
  2. Pour the olive oil onto the crust and spread with a brush, then sprinkle the garlic all over, and mildly salt and pepper.
  3. Heat up a cast iron pan, and while its heating cover the crust with spinach, and the pickled onions and jalapenos. Once the pan is about 350F add the chicken and brown for several minutes, then add the hot and bar-b-q sauce sauces- stir to coat and remove from the heat, spread around the pizza.
  4. Finally add a layer of mozzarella to the pizza, followed by dollops of ricotta. Then open the oven, sprinkle corn meal on the stone, and slide the pizza off the peel onto the stone, and cook for about 12 minutes turning every four, or until the cheese starts to brown. Remove from the oven and let cool about 10 minutes the cut and serve.