Normally, when I am cooking and blogging, blogging and cooking, I don’t tell you about the ins and outs of the dish that I’ve made. I don’t tell you about how I cheese grated my finger once, slit my palm open trying to be fancy with an avocado, or singed my fingertips when I chose to move the bacon a moment too soon.
For some reason, I would much rather tell you about a story that I associate with the food I’ve chosen to make.
Today’s experience changed that.
I’ve mentioned to you before that I’m a big proponent of real, unprocessed food. But I also know that realistically, I can’t always shred my own cheese or make pizza dough from scratch.
Today I used Pillsbury Pizza Crust Classic, and I have a few things to say about this stuff:
1. I am hopelessly scared of the popping noise that will come when you peel open the can. I know it’s coming, but when is so unpredictable.
2. I applaud Pillsbury for calling it “Pizza Crust,” because as a New Yorker, I am snobby about my pizza, and this product is tremendously different from pizza dough.
3. When your pizza crust comes out of the can with a very large chunk of dough missing, it is incredibly difficult to make a “pretty” pizza. I am certainly not a sculptor, nor will I ever be. I hooted, hollered, and carried on in the kitchen while trying to stretch a piece of dough to cover an ugly, twisted, gaping hole.
The jagged edges are evidence of my sculpting.
Today, my friends, I spare you any of the lengthy anecdotes about the first time I had Barbecue Chicken Pizza to give you this:
Barbecue Chicken Pizza
Adapted from Cooking Light’s March 2012 Issue
Ingredients:
- 1 can (13.8oz) Pillsbury Pizza Crust Classic
- ½ cup Sweet Baby Ray’s Barbecue Sauce
- 7oz sliced roasted chicken breast
- ½ cup shredded 2% cheddar cheese (I used Stop and Shop Brand, NI is the same as Cracker Barrel)
- ½ cup sliced red onion
- ¼ cup chopped fresh cilantro
Directions:
1. Preheat oven to 450 degrees. Spray a pizza pan or baking sheet with olive oil spray (I used my misto) and spread dough out on sheet.
2. Pour ½ cup Sweet Baby Ray’s Barbecue Sauce on the pizza and spread evenly using a spoon. Leave about ½ inch at the edge of the dough to create a crust.
3. Top pizza with chicken breast, red onion, and cilantro. Sprinkle shredded cheese on top.
4. Bake approximately 15-18 minutes, or until crust becomes golden brown.
I sliced mine into 6 slices for a bigger serving, 8P+
