I know I shouldn’t have blogging guilt but I do. It’s a thing. It really does exist and it’s pretty lame. I’ve always tried to not have blogging guilt, but sometimes I can’t avoid it. I’ve been letting my blog fall to wayside this summer, and I’ve literally had to tell myself over and over that it doesn’t matter. It’s not like I think I have all these readers who are dying to read my next post or anything. It’s just that, I started this blog to share yummy recipes that I enjoy making, and then I also added brew reviews. So, every time I try a new beer, it’s so hard for me not to document it. Same goes for a recipe. When I have success with a new recipe, I want to share that, too, but blogging takes lots and lots of time.
All summer I’ve been out and about. Trying to stay super active, trying to limit my computer use (hence, deleting Facebook, which was a great decision), and trying to fit in time with friends and family. I’d also like to add reading into that time, but to be honest, I’ve totally sucked at reading this whole year. With less time on the computer, I’ve been commenting less on other blogs, too, and haven’t been as active with promoting my blog, obviously. What would I promote when there isn’t any new content?
Anyway, what I think I’m getting at, is that when I make an awesome new recipe that I think is share worthy, know that I’ll be adding it to my blog. I have made a few recipes this summer repeatedly and I’m sure I’ll get to adding those later in the fall, but this one couldn’t wait.
As soon as I got home today, I started making my homemade pizza dough, which takes about 1 hour. Then I did some workout videos, got the pizza in the oven, took pictures, ate dinner, went on a 3 mile walk, and then came back home to share this recipe. It’s been a busy night but sharing this pizza is worth it.
I’ve heard some people don’t like BBQ chicken pizza and I don’t know how that’s possible! It’s one of those sweet/salty combo’s I really enjoy. Plus, I found this delicious non-high fructose corn syrup BBQ sauce called Kinder’s and it’s totally delicious. I highly recommend it for this pizza. David and I devoured half the pizza, and are eagerly looking forward to leftovers for lunch tomorrow.
BBQ Chicken Pizza
1 prepared pizza dough
1 tablespoon cornmeal
2 teaspoons olive oil
1 pound chicken breasts, tenders, or thighs, diced into 1″ pieces
3/4 cup BBQ sauce, divided
8-10 oz mozzarella cheese, shredded
1/4 cup red onion, sliced thin
1/4 cup cilantro, chopped
1. Preheat oven to 500 degrees. If you have a pizza stone, place that in the oven while it preheats.
2. Heat a saute pan over medium heat and add olive oil. Add chicken pieces to pan and sauté for 3-5 minutes or until almost cooked. Add in 1/4 cup BBQ sauce and simmer until ready to use.
3. Sprinkle pizza stone or baking sheet with a little handful of cornmeal and roll out pizza dough. Spread 1/2 cup BBQ sauce all over dough. Sprinkle mozzarella all over, followed by red onions, and BBQ chicken pieces. Bake for 12-15 minutes depending on your oven. Remove from oven and let cool a few minutes before sprinkling on cilantro. Slice and serve.