Bar-B-Que Chicken Pizza

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. Combining leftover roasted chicken, spinach, quick pickled onions, jalapenos, along with our homemade barbeque sauce and fresh ricotta, creates a nice Bar-B-Q Pizza that is easy to make and tastes great.

Ingredients
10 oz left over chicken chopped
12 oz fresh pizza dough homemade or store bought
4 tbsp ricotta cheese
3 cloves garlic finely chopped
¼ cup organic sugar
¼ cup apple cider vinegar
½ cup water
½ red onion sliced thin
1 jalapeno sliced thin, cored
4 tbsp Franks hot sauce
4 tbsp Johnson’s barbeque sauce (or personal favorite)
2 large handfuls of spinach
3 tbsp olive oil
Salt and pepper
Semolina for dusting

Place a pizza stone (steel) in the oven, and heat to 450 °F for at least 30 minutes. Whisk together the sugar, apple cider vinegar, and water, mix in the jalapenos and onions, then set aside.
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. Sprinkle semolina on the peel and place the dough on it.
Heat up a cast iron pan, and while it’s heating brush the crust with olive oil, cover with garlic, lightly salt, and pepper, then add the spinach. Once the pan is about 350 °F 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.
Drain and spread the onions and jalapenos around the pizza, followed by dollops of ricotta. Next open the oven and slide the pizza off the peel onto the stone, and cook for about 12-14 minutes turning every four, or until the cheese starts to brown. Remove from the oven and let cool for about 10 minutes then cut and serve. I usually sprinkle on some more good quality olive oil before serving.