This recipe is a great one to make after a long day at work, or at school or a crazy day home with the kiddos.  Here’s the skinny (or the carbs haha).

First thing is first–like your mama said, “WASH YOUR HANDS” 🙂 and preheat the oven to 400 degrees.  

Here are the ingredients:

Motz cheese

Olive Oil

Boneless Chicken Breasts

Sweet Baby Ray’s BBQ Sauce

Purple Onion

Pre-made Pizza Crusts 

*Harmon’s makes an excellent pizza dough you can buy at the store. Located by the deli counter.  Today I am using the pre-made crust to save time.

This pre-grilled chicken from Costco is a great option too if you’re in a big hurry, but I wanted to show you how I like to cook the chicken breasts.  It’s great to cook extra to have in the fridge for salads, panini sandwiches or just for a snack.

Slice chicken lengthwise with a sharp knife.  Dull knife = dangerous knife–yikes!

Slice chicken AGAINST the grain so it’s tender.  When you slice WITH the grain it is tougher to chew.  Good tip for any meat.

Sprinkle chicken with Kosher salt and pepper.  I like to rub it all over so it is even.

Sauté chicken in olive oil in a non-stick pan on medium high heat.

Cook chicken until no longer pink, but don’t cook too long or that will result in dry chicken, plus you’re going to cook it for another 10 min. in the oven.

Remove the chicken from the pan and place on a plate; pat dry with paper towel; add bbq sauce to chicken (just as much as you like).  Put some bbq sauce on the crust and a thin layer of cheese.  

*At this point, if using the Harmon’s unbaked dough, place dough on pizza stone, put a thin layer of olive oil and prick crust with a fork. Par bake the crust at 400 degrees for 7 -8 min and then put the BBQ sauce and the thin later of cheese then add remaining toppings. 

Place chicken with bbq sauce on top.

AND MORE CHEESE, BABY 🙂 and add sliced red onion for the last topping.  Bake in preheated oven for 10-15 min. (mine took 15 min).

OOOOOlala!!  The cheese is that beautiful color that I love on pizza and I’m ready to EAT!

Don’t forget your veggies!  I made a small iceberg wedge salad with homemade poppyseed dressing (recipe will follow) to complement this entrée.

It’s delish!!  Enjoy!

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Poppyseed Dressing Recipe (credit to Pej and one of my most requested recipes :))

1/2 t. poppyseeds

3/4 t. salt

1/2 t. dried mustard

1/2 c. red wine vinegar

1/2 c. sugar

3/4 c. olive oil

3/4 t. grated red onion

Mix well in Vitamix on a low speed.  Don’t mix too long or it will go really thick.  Refrigerate.  Best made a few hours in advance so it has time to chill.