My apologies for the lack of posts, but my life for the past couple months has been the craziness. With the wedding coming up in less than four months (!!!!), my Grandma’s 90th birthday party, traveling back and forth to Newport to finalize plans, training for my first ultra, and a little thing called work, I have been a little preoccupied (and going out of my mind on occasion). With that said, I have been cooking meals that have required less of my time and are quick to prepare. While flipping through one of my favorite cookbooks, Peace Meals, I found a couple recipes for pizzas. Love me some pizza and once I scanned a few recipes, I felt the need to create my very own BBQ chicken pizza. It was the arugula that caught my attention in one of the pizza recipes that had absolutely nothing to do with barbecue, so who knows why this idea popped into my head.
I have no idea how my brain works, why it goes the places it goes, and so, I just let it be. Just go with me here…
2 boneless, skinless chicken breasts, cooked & cubed
1 medium sweet onion, sliced rings (about 1/4″)
1 whole wheat Boboli pizza crust
1 cup+ sweet barbecue sauce (like Stubb’s original)
1 cup 2% shredded cheddar cheese
1 cup arugula
1 tablespoon honey
Heat the oven to 400 degrees. Toss the cooked, cubed chicken in a medium mixing bowl with a bit of barbecue sauce until all of the pieces have been covered. Set aside. In a small frying pan, heat 1 tablespoon of extra virgin olive oil and sliced onion rings over medium-high heat, salting them to draw moisture out. Once they begin to brown a little, drizzle the honey over them. Cook until they have all browned. Turn off the heat and set aside.
Using a pizza stone or round cooking sheet, lightly spray with cooking spray and place the pizza crust on the sheet. Spread the barbecue sauce, evenly, leaving room for crust to hold the pizza. Spread arugula, evenly, then chicken and onions. Cover with cheese and drizzle a bit of barbecue sauce if you so desire. Place in the oven for 20-25 minutes and it’s ready!