Alright, this is the follow-up recipe to the Asian BBQ Chicken I posted last week. I have a small family so when I’m planning on having the chicken, I usually just plan on transforming the left-overs into pizza the next day. I really love this pizza. It’s sweet and tangy and cheesy and delicious. During the summer, I always always make all my pizza on the grill anyway, but since you’re using bbq-grilled chicken, it’s extra yummy to have the grill flavors in the dough as well. So if you haven’t tried grilling pizza, give it a shot with this!
Asian BBQ Chicken, mozzarella cheese, red onion, and fresh cilantro.
(notes on sauce to follow)
For the sauce on this pizza I make a quick batch of Guiltless Alfredo and mix in some of the chicken marinade. This takes planning, because you need to reserve a tiny bit of the marinade when you make it the day before for the chicken, but it adds so much to the overall flavor of the finished product. If you don’t think to reserve the marinade, you could just add a shot of soy sauce to the alfredo, or just use it plain. It would be delish either way, but I really love it with all of the flavors of the marinade mixed in.
So here we go…
1. Make a batch of Guiltless Alfredo Sauce and combine with reserved Asian bbq chicken marinade. The ratios depend on how saucy you like your pizza and how much you’re making. I use about 1/3 C sauce with 1/2 T marinade for a small/medium sized pizza. This dough recipe makes 2 small/med pizzas. (You can just make a half batch of Alfredo sauce, or do a full batch and use the rest of it on pasta the next night!)
2. Follow the instructions for Grilled Pizza. (Of course you could totally make this in the oven too)
3. When it’s time to add toppings, spread sauce on pizza and then a layer of cheese. Top with chicken (I used 3 thighs for one small/med pizza) and sliced red onions, and then sprinkle a little more cheese on top.
4. When it’s done cooking and cheese is melted, remove from heat and sprinkle on chopped cilantro. Eat immediately!
mmm…now that I think about it, I bet pineapple would be great on here too.