Bob Terwilliger said...

> Christine wrote:
>
>> I got the idea of fixing a barbecued chicken pizza from both Damsel
>> and Nexis. I think I will do it this weekend.
>>
>> I already have some roasted chicken that I can use. Now, I have been
>> reading on various food blogs about this type of pizza... Most seem
>> to use a bbq sauce as the "sauce" and then put the chicken on top of
>> that...
>>
>> I think I saw here, that someone doused the chicken in the bbq sauce
>> then put it on the pizza... I had been thinking along those lines,
>> til I started reading the blogs...
>>
>> I have never made a pizza like this before... Those of you that have,
>> how do you fix yours? Do you use the bbq sauce as the "sauce"? Or
>> use something else? What other ingredients do you use? I think I saw
>> Nexis mention smoked gouda, and that sounds pretty good to
>> me...although I don't have any handy. I do have mozzarella though...
>
>
> I douse the chicken in barbecue sauce: If the chicken goes on top of the
> sauce, its risk of drying out is much greater. Monterey Jack (or pepper
> jack) works well for the cheese.
>
> If I use onions, I'll use red onions, but sparingly.
>
> After the pizza comes out of the oven and sits for a minute or so, I
> like to sprinkle it with toasted sesame seeds. I also like to serve it
> with a vinegary cucumber salad or cole slaw.
>
> Bob


I've followed this thread with much interest!

Never heard of such a thing as BBQ chicken'd pizza!

I would toss on some baked chicken, shredded, halfway through and dribble
some hickory and brown sugar BBQ sauce over the pieces.

Don't know that I'd want the entire pizza to be lathered in BBQ sauce.

Worth a try. What the heck?!

Best,

Andy