When I think of my favorite pizzas, this one is always the first to POP into my mind! While I have shared with you my other personal favorite pizza, however this pizza is a serious SHOW STOPPER. This BBQ Chicken Pizza will make you wanting seconds, or even thirds! It simply is that tasty, yet oh so easy to make! The best parts (yes, parts as in plural) about this pizza are that it can be ready within 30 minutesAND it is so affordable to make! I call that a win-win for me! This BBQ Chicken Pizza features many precooked ingredients (the rotisserie chicken and the pizza crusts), so it is made with your busy schedule in mind! My cheap and busy heart is so happy with this pizza!
When making this pizza, I tried to experiment as I cooked the cilantro and placed the pizzas onto prepared baking sheets. Personally, I was not a fan of the cooked cilantro, and preferred the flavor of the fresh cilantro when added on top of the cooked pizzas. As for using prepared bakingsheets, I HIGHLY recommend it because it cooked the pizzas, yet the crusts were still soft and chewy. Sigh…. In the past, I have cooked pizzas directly on the racks and it leaves the pizzas with too much of a crunch for me! Now, let’s get cooking! Cue the clarinet (shout out to my brother)! *My recipe is found at the bottom of this post.*
BBQ Chicken Pizza
A tasty pizza that will be ready within 30 minutes!
1cupFresh Cilantro(Fresh garnish, placed after pizzas come out of the oven)
Preheat oven to 400 degree Fahrenheit.
Cut tomatoes into thin slices and set aside. Cut and pluck cilantro and set aside. Shred the rotisserie chicken and set aside.
Prepare two baking sheets with aluminum foil and non-stick spray. Place pizza crusts onto each baking sheet.
Begin to assemble pizzas, by evenly covering both pizza crusts with BBQ sauce using a basting brush.
Then, add mozzarella cheese onto both of the pizza crusts. Add sliced tomatoes after the mozzarella cheese.
Add shredded rotisserie chicken on top of the tomatoes. Then, add pinches of salt, pepper, and dried minced garlic evenly on both pizzas. Finally, top pizzas evenly with Parmesan cheese.
Once the oven is preheated, place both baking sheets into oven for 10-15 minutes or until the cheese is melted and golden brown. You may also place the pizza crusts directly onto the rack for a more crunchier finish on the pizzas.
Remove from oven. Place fresh cilantro evenly on top of both pizzas. (I added my cilantro to the pizzas while they were baking, but I prefer it fresh on the pizzas!) Slice and enjoy!
When you want pizza, yet you don’t want to spend hours waiting and cooking your pizza dough to become a crust, you buy a premade pizza crust!! Add ANY fresh, yummy ingredients to your already made pizza crust, and BOOM you have a delicious homemade pizza! Sounds great, right?! If you are enthusiastically nodding your head right now, then you have certainly come to the right site! You get a pizza crust, of course you get a pizza crust, and you do too in the back! *Cue channeling my inner pizza-crust-loving Oprah!*
Personally, I love ANY and EVERY pizza…I simply don’t discriminate against pizza. But, this Pesto White Pizza is the BOMB.COM and SCREAMS summertime if you ask me! It is perfect to eat with your family or share with your friends at a party! Plus, all your loved ones will love that this savory, easy pizza can be made under 30 MINUTES! This Pesto White Pizza features basil pesto (premade from a jar), mozzarella cheese, Parmesan cheese, marinated artichoke hearts, prosciutto, ricotta cheese, fresh minced garlic, and topped with fresh arugula, halved cherry tomatoes, remaining prosciutto, crushed red pepper flakes, and fine ground pepper! This pizza can easily be vegetarian friendly if you substitute the prosciutto with tofu! Let’s get cooking and eating, my Tiny Fork Family! Good thing for commas, or it would sound like I eat my Tiny Fork Family! Cue the electric guitar!!
Pesto White Pizza
A perfect light, yet savory pizza paired nicely with wine or beer!
Mince garlic cloves. Chop prosciutto into thin strips. Chop marinated artichoke hearts into small pieces. Set aside.
Add basil pesto evenly and generously onto both pizza crusts with a basting brush.
Add mozzarella cheese first, then chopped marinated artichoke hearts, strips of prosciutto, and clumps of ricotta cheese equally onto both pizza crusts. Top both pizzas with Parmesan cheese. Set aside a small handful of the prosciutto to top both pizzas once cooked.
Once oven is preheated, place pizzas directly onto the racks for a crisp, lightly golden finish. Cook until cheese is melted and bubbly or between 15-20 minutes.
While pizzas are cooking, chop cherry tomatoes into halves and set aside. Gather your arugula.
Remove pizzas from the oven once done. Top with crushed red pepper flakes and ground pepper. Then, finish with fresh arugula, halved cherry tomatoes, and remaining prosciutto on top! Cut, serve, and enjoy!