BBQ Chicken Pizza

In years past we lived in warmer regions of the country, but where we currently call home, Spring has just sprung so to speak. Last night was the first cookout's of the season and really, only possible with an incredibly beautiful, large fire pit in the center of the patio with outdoor furniture surrounding it so we could all prop our feet (or our backsides) to the flame to stay warm. But! We know that summer is on it's way and last night was a good taste of incredible backyard bbq's to come.

Here is a quick and simple BBQ Chicken Pizza recipe I found about a year or two ago that I jotted down as a reference because frankly, I've been making this kind of pizza for about 12 years now already. But this one has red pepper and gives amounts of things to use for those who have never attempted this style pizza before. It's one of our favorites although I 'play' with my food (as you know!) and I like to use smoked gouda and I don't use red bell peppers. But like I always say - use this as a guide and then make it your own!

1 small onion, chopped
1/2 red bell pepper, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon olive oil
1 (10-ounce) can refrigerated pizza crust or Boboli style
1/2 cup hickory smoke barbecue sauce
2 (6-ounce) packages grilled boneless, skinless chicken breast strips
2 cups (8 ounces) shredded Monterey Jack cheese with peppers
chopped fresh parsley
Hickory smoke barbecue sauce

Sauté first 4 ingredients in hot oil in a large skillet over medium-high heat 8 to 10 minutes or until vegetables are tender. Drain well.

Unroll pizza crust; press or pat into a lightly greased 13- x 9-inch pan. Bake crust at 400° for 12 to 14 minutes. If using a Boboli style, just top your pizza - do not bake yet. Spread 1/2 cup barbecue sauce evenly over top of pizza crust in pan. Arrange chicken strips evenly over barbecue sauce, top with onion mixture, and sprinkle evenly with cheese.

Bake at 400° for 8 to 10 minutes or until cheese melts. Garnish, if desired. Serve with extra sauce for dipping.