Skip to main content

BBQ Chicken Mini Pizza

I LOVE Angelic Bakehouse products (nope, I didn't even get paid to say that!).  The Flatzza Buddy is the perfect size for a quick lunch or dinner.  I whipped up a BBQ Chicken Flatzza the other day for lunch with some leftovers I dug out of the fridge.  It was pretty fab.

BBQ Chicken Mini Pizza

1 Flatzza Buddy per person
BBQ sauce
Monterey Jack cheese, shredded
Red onion, thinly sliced
Grape tomatoes, halved and quartered
Cooked chicken, chopped
Ranch dressing (optional)
Cilantro, chopped (optional)

OR:

Just use your favorite pizza toppings!

Preheat oven to 425 degrees.  Spread a light layer of whatever BBQ sauce you have on hand (I think it was Mrs. Renfro's in my case), then sprinkle a layer of Monterey Jack cheese on (use whatever you have on hand - mozzarella, cheddar, gouda, jack, etc.).  Add some thinly sliced red onion, chopped grape tomatoes, and chopped, cooked chicken.  Drizzle a little more BBQ sauce over top, and bake it until the cheese is golden and melty.

I did a quick drizzle of yogurt ranch dressing over top, and then promptly consumed the entire thing. You could also sprinkle some fresh chopped cilantro over top if you had some.

Popular posts from this blog

Asian-Inspired Slaw

I tried a recipe from the "try it eventually" folder last night for some Asian chicken sliders, and they were decent, but unremarkable.  It was still a fruitful effort, however, because I found a super simple, tasty side to serve in the future (although the kids were not fans). I guestimated on the measurements, since I just chopped and added - do what looks right to you.  I made about 1/2 of this recipe, since it was just for 2 of us, but you could easily multiply it for a larger crowd, too. Asian-Inspired Slaw 2 tbsp. fresh lime juice 2 tbsp. EVOO 1/2 c. cilantro, minced pinch of kosher salt a few turns of freshly ground black pepper 2 c. red cabbage, shredded 1/2 c. carrot, julienned or grated on the large holes of a box grater 1/2 c. red onion, finely diced (could do thin slices if you prefer) 1/2 c. red bell pepper, julienned or diced You could get crazy here, and add some sliced scallions, toasted sesame seeds, minced jalapeno, garlic, etc.  I'll be e...

Classic Hashbrown Casserole

This one is kind of a classic. I cleaned it up a little bit - you can adjust things to your liking. Hashbrown Casserole 1 16 oz. package frozen hashbrown potatoes (shredded or cubed - I prefer shredded) 3/4 - 1 c. sour cream (light works fine, and you can use less - depends on how creamy you like it) 1  recipe cream soup base 1/4 c. unsalted butter, melted (you can use less or omit if you like) 1/2 medium onion, minced 1 c. shredded cheddar cheese (save a little to sprinkle on top) 1/2 tsp. ground black pepper 1/2 tsp. kosher salt Preheat oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick spray or butter. In a large bowl, combine ingredients, and stir to combine. Spread mixture in pan, and bake for about 30 minutes covered in foil, then uncover and cook about 15 minutes more or until hashbrowns are cooked, cheese is melted, and top begins to brown.  To freeze: Pr epare ingredients as above, spread in prepared foil pan, cover tightly with fo...

Skillet Chicken, Broccoli, Ziti & Asiago Cheese

We ALL really love this recipe. This is based on a recipe from the good people at Cooks Illustrated - I am grateful to them for getting my kids to happily eat sundried tomatoes and broccoli!  I've also made this in a huge batch and served it family-style for a dinner party (and got to use my giant Pampered Chef Simple Additions square pasta bowl (it's really big), and it was AWESOME).  If people could have licked the bowl clean, they might have - there was NOTHING left. Try this, and love it: Chicken, Broccoli, Penne and Asiago Cheese  Skillet 1 lb. boneless, skinless chicken breasts, cut into 1-inch squares 2 tbsp. vegetable oil (or olive oil - just don't heat that to smoking) 1 medium onion, minced (about 1 cup) 3 medium cloves garlic, minced (about 1 tbsp.) 1/4 tsp. dried oregano 1/8 tsp. red pepper flakes 8 oz. ziti or penne (2 /12 cups) 3 c. water 2 c. low-sodium chicken broth 3-4 c. broccoli florets 1/4 c. sun-dried tomatoes in oil, rinsed and chop...