Wood-Fired BBQ Chicken Pizza

Instructions

1
Cook Within: For an even crispier pizza crust, cook assembled pizzas directly on upper oven rack, with a baking sheet on the lower rack to catch BBQ chicken pizza is widely credited with starting the “California pizza” craze in the mid-80’s. This style of pizza blends a crispy flatbread crust with California style “premium” ingredient-driven cooking.
2
Prepare the Ingredients: Peel and halve onion. Slice halves into thin strips (julienne). Rinse chicken breasts, pat dry, and sea- son both sides with a pinch of salt and pepper.
3
Assemble the Pizzas: Slather naan with BBQ sauce. Top with chicken pieces, sautéed onions, mozzarella, cheddar cheese, and a pinch of pepper. Bake 12 minutes, or until naan is crisp and cheese melts.
4
Roast the Chicken: 12-14 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Transfer to a cutting board, let rest 5 minutes, and cut into ½” chicken cooks, start caramelizing onions in next step.
5
Remove pizzas from oven and allow to cool 2: minutes. Top with arugula and a drizzle of ranch dressing, saving some for dipping if you’d like. Top with shredded cabbage. Caramelize the Onions
6
Heat 1 tsp. olive oil in a medium pan over medium: heat. Add onions to hot pan and cook 10-12 minutes, stirring occasionally, or until browned. Add water, 1 Tbsp. at a time, if pan becomes dry.
7
Plate the Dish: Slice pizzas into halves or quarters, if desired. Dip in reserved ranch and enjoy! recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • Caramelizing sliced onions very slowly brings out their natural sugars and deep caramel-y flavor. • Make sure to save some ranch dressing for dipping! the recipe before you start–we promise it will be time

Ingredients

Instructions