BBQ Chicken Pizza

My husband used to be obsessed with the BBQ chicken pizza from California Pizza Kitchen. 

That is, until he had my version.

I took inspiration from the CPK version: I loved the use of red onions, the cilantro was key, but it still all rang a bit too sweet.

So to cut through the sweetness, I have created a cucumber cilantro drizzle to finish off the pizza.  It's fresh, exciting and just what you wanted (even if you didn’t know it).

You had a nice run CPK, but now it’s time for NDC to take over.

Barbecued Chicken Pizza with Cucumber Cilantro Drizzle

 Makes one 12’’ pizza

2 cups shredded cooked chicken, or 6 ounces

½ cup barbecue sauce

1 12’’ pre-made pizza crust

10 slices provolone, or 8 ounces

½ small red onion, thinly sliced

Cucumber Cilantro Drizzle

 Makes 4 ounces

3 tablespoons diced cucumber

3 tablespoons lightly packed cilantro, plus more for garnish

¼ cup + 2 tablespoons Greek yogurt

¼ teaspoon Kosher salt

Barbecued Chicken Pizza

1. Toss chicken and barbecue sauce together in a medium bowl and set aside.

2. Layer provolone on pizza crust, leaving a 1 inch border.

3. Top cheese with chicken, and top chicken with thinly sliced red onion.

4. Baked at 400 degrees for 10-15 minutes, until cheese is melted and slightly brown.

5. Top with Cucmber Cilanto Drizzle and serve.

Cucumber Cilantro Drizzle

1. Add the yogurt, cucumber, cilantro, and salt into a food processor or blender and

blend until smooth.

 

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