For this recipe we specifically love Miller Farms Market “Moonshine Barbecue Sauce” – it’s a perfectly sweet sauce that your whole family will enjoy. When we run out of this sauce I know there is a trip to Miller Farms Market in the near future…
I love to use my entire chicken. With a family of six, its important that we not only use the whole bird – but we get multiple meals out of it. When we started raising our own poultry, I quickly learned how to find all of the meat, and let none of it go to waste; we use everything.
The white meat is the easiest to work with – especially if you are going to cut off the breasts before you cook it. I always cook the rest of the bird all together, even if I cook the white meat separately. And once you get a fully cooked, cooled, super moist chicken full of great dark meat and fat – its really easy to work with, too.
This super easy pizza recipe uses those dark meat “leftover scraps” that make the perfect chicken salad… but they are great for making soups, casseroles and other meals that stretch the meat into more than one meal.
Cook Your Dough
For the pizza dough, I personally love Bobby Flay’s version. Its extremely easy to make, but also a crowd pleaser. It makes enough dough for two pizzas. I always bake it at about 375 for 10 minutes, and it comes out perfect.
For this specific pizza, I don’t want the chicken melting into the dough, so when the dough is ready I roll it out and cook it for about 8 minutes at 375. I could probably cook it less, but I would rather not have soggy dough. You will then want to put it back in the oven with all the toppings so the cheese melts and chicken is warmed through.
You can use absolutely any kind of pizza pan. I use a regular old broiler pan (you know, the one that comes in your oven when you buy the house ;).
Mix Shredded Chicken with the Sauce
My children and husband both love this sauce, so there isn’t really any “over” seasoning it. I add about a half cup of the sauce to a cup of shredded chicken, and salt and pepper it if you like. My son Nathan (he’s five) actually recommended I try using additional sauce as an aioli on top of the dough… like I said, they like it.
Top the Pizza and Bake It
Once your dough is nice and firm, add a giant handful of mozzarella, then layer as much BBQ chicken as you want, and top it with another giant handful of cheese. Thats it. Cook it for another 5 minutes or until the cheese is melted. I added some parsley, too, after it cooked – but the kids were a little confused by that! Hah.
Eat and Enjoy!
I always make two pizzas for dinner, and since I have littles (5, 3, 1 and 5 months), I always make a plain cheese version, too. This time the BBQ chicken was the winner! They ate the leftovers for lunch.