BBQ Chicken Pizza

I went out to lunch with 5 friends yesterday. Really, really fun. We ordered a BBQ chicken flatbread as an appetizer. Mine is better. And gluten-free.

The flatbread that we ordered was tasteless, the toppings pretty skimpy, and although it looked exoctic… and it was also exoctically priced…it was just “okay”.

Here’s my version.

  • Rice/potato pizza crust,
  • Bull’s Eye BBQ sauce,
  • organic refried beans,
  • sauteed-carmelized white onion and 3 cloves of garlic,
  • BBQ chicken pieces,
  • cilantro is nice if you have it.(sprinkle it around on top)
  • Cheese is optional. If I HAVE TO have cheese, I just sprinkle a little bit of shredded mozzerella around on top before I bake it. Cheese is over rated.

BBQ Chicken: bake chunks of skinless-boneless chicken at 425 for 35 minutes covered in a glass pan. Drain any liquid that remains, and toss chicken pieces with Bull’s Eye Original BBQ sauce until well coated. Bake for 20 minutes uncovered, or until glazed.

Pizza crust: I have several “from scratch” bread recipes that work, but I  almost always use the ‘Nature’s Highlights’ frozen pizza crust I find in the freezer section at Whole Foods. Let it thaw out, brush it with a little oil and bake it for 5 minutes, then top it with BBQ sauce, refried beans, sauteed-carmelized onions/garlic, baked BBQ chicken, some cilantro and a little sprinkle of mozzerella if you want cheese.

Bake 8 minutes and slice and serve. Just like the lunch flatbread at the expensive lunch place, but better!

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