BBQ Chicken Pizza

My husband used to be obsessed with the BBQ chicken pizza from California Pizza Kitchen. 

That is, until he had my version.

I took inspiration from the CPK version--I loved the use of red onions and the cilantro was key. However, it still all rang a bit too sweet.

So to cut through the sweetness, I decided to finish off my pizza with a cucumber cilantro drizzle. The result is fresh, exciting, and just what you wanted (even if you didn’t know it)!

You had a nice run CPK, but now it’s time for NDC to take over.

BBQ Chicken Pizza with Cucumber Cilantro Drizzle

servings: 1 12-inch pizza with about 4 ounces of drizzle

Cucumber Cilantro Drizzle:

  • ¼ cup + 2 tablespoons Greek yogurt
  • 3 tablespoons lightly packed cilantro, more for a garnish
  • 3 tablespoons diced cucumber
  • ¼ teaspoon Kosher salt

BBQ Chicken Pizza:

  • 2 cups shredded cooked chicken (about 6 ounces)
  • ½ cup barbecue sauce
  • 10 slices provolone cheese (about 8 ounces)
  • One 12-inch pre-made pizza crust
  • ½ small red onion, thinly sliced

Cucumber Cilantro Drizzle:

  1. Add the yogurt, cilantro, cucumber, and salt to the bowl of a food processor or blender and blend until smooth.

BBQ Chicken Pizza:

  1. Preheat the oven to 400°F. In a medium bowl, toss the chicken and barbecue sauce together, then set aside.
  2. Next, layer the provolone slices on the pizza crust, leaving about a 1-inch border of crust showing. Then top the cheese with the chicken mixture, and top the chicken with the onion.
  3. Place the pizza in the oven and bake until the cheese is melted and slightly brown--10-15 minutes.
  4. When it has finished baking, top the pizza with the Cucumber Cilantro Drizzle and some of the reserved cilantro and serve.
: @NikkiDinki

: @NikkiDinkiCooking

 

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