BBQ Chicken Pizza

I love making Homemade pizza, crust included. You can make any creation that you want. This is my Husbands favorite pizza. I really like it too. Although I pick off the red pepper. But he likes it and I like him, so I put the red pepper on. The crust is just perfect.

Mix all your crust ingredients together (sorry I didn't get a picture of the crust process, but it is really straight forward). Press into a pan and sprinkle with a little more seasoning. I like to put foil on my pan and then spray with Pam (or any non-stick spray)

Bake at 350 degrees for 10 minutes. Just until the crust is cooked through.

Slice your onions, pretty thin.

Carmelize them with Butter. I like to add alittle brown sugar at the end.

Slice your pepper and fry, just until they are a little soft. If you like crunchy peppers on your pizza then don't fry them, just put them on pizza.

Cut and fry your chicken breast. When it is fully cooked add enough BBQ sauce to give the chicken a nice coat of sauce.

Spread BBQ sauce over your cooked crust. Don't go light. Your crust will soak up some of the sauce and so if you don't have enough on there it will almost be too dry when you eat it. You want to be able to taste the BBQ sauce.

Sprinkle with a little Mozza.

Then load on all your toppings.

Cover with cheese. Bake at 425 degrees for 10-15 minutes. Until all the cheese is melted.

Slice and serve!!!!

BBQ Chicken Pizza

Dough

2 cups warm water

1 tsp sugar

2 heaping tbsp yeast

1 1/2 tsp salt

1/2 cup oil

4 1/2- 5 cups flour

1-2 tsp italian seasoning

Mix water, sugar, yeast, salt, seasoning. Add oil and flour and mix. Let rise 15 minutes. Then press into greased pan. Sprinkle with more italian seasoning. This make enough for 2 round pizzas or one large pan pizza. Bake at 350 degrees for 10 minutes. Until crust is cooked through.

Turn up the oven temp to 425 degrees.

Pizza

2 chicken breasts

2 medium onions

2tbsp butter (maybe more)

1 tbsp brown sugar (more if you want it sweeter)

1 red pepper

BBQ sauce

Mozza cheese

Cover your crust with enough BBQ sauce for a nice 'saucy layer'. Sprinkle with a small amount of mozza cheese.

Slice your onions and add to pan along with butter. Caramelize your onions. You may need to or want to add a little more butter. You can add brown sugar if you want them sweeter. They will turn a nice caramel color and be soft. Remove from pan and place on pizza

Slice pepper thinly. Add to pan and cook until tender. Like I said, if you want crispy peppers, don't cook them. I just like the peppers soft. Place on pizza.

Cube the chicken breasts and cook in pan until cooked through. Add BBQ sauce to pan and coat chicken cubes. Add to pizza.

If you want you can use 3 different pans and cook them all at the same time, but I like to just use one pan. Less dishes.

Cover the pizza with Mozza Cheese.

Bake at 425 degrees for 10-15 minutes.

Enjoy!!

Mexican Chicken Alfredo

I know, I know. It has been so long again since I have blogged on here.

All my hopes of cooking were dashed when my husband started working out of town, I stopped cooking, and then got pregnant. So most of our meals for a few months were simple and out of a can. Even my Christmas baking plans turned into me sitting on the couch feeling gross.

But now we have moved, I'm not sick anymore and we are back in business for making dinner and yummy baking.

This Casserole was really yummy and really easy. The best part is that because my family only needs a 9X9 pan, I was able to divide this and freeze one for later. Love that. As I have confessed before, my deep love of cooking magazines. This recipe I found in a Taste of Home mag called "Casseroles". It has some really good looking recipes in it.


Fry up some onion and pepper.

Let me also mention that in house new/rental house there is a gas stove. Still not really convinced I like it. But getting used to it.



Add boneless skinless chicken breast. I used rotissary chicken (because it is way easier), but the recipe calls for chicken breast. Use whatever you want.

Stir in 2 jars of Alfredo sauce.

Add salsa, cheddar cheese, parmesan cheese, milk, taco seasoning

Mix cooked pasta and chicken mixture together.

Divide between 2 greased 8 or 9 inch baking pans (or if needed 1 9X13 pan)

Cover and freeze one pan up to 3 months.
(sorry about the picture, I couldn't get it to flip- annoying)

Cover and bake remaining casserole.

Sprinkle with cheese and ENJOY!!!

MEXICAN CHICKEN ALFREDO

1 pkg (16 oz) gemelli or spiral pasta

2 pounds boneless skinless chicken breasts, cubed

1 medium onion, chopped

1/2 cup green pepper, chopped

1/4 tsp pepper

1 tbsp oil

2 jars (15oz each) Alfredo sauce

2 cups cheddar cheese, divided

1 cup Parmesan cheese

1 cup medium salsa

1/4 cup 2% milk

4 tsp taco seasoning

1. Cook pasta according to pkg directions

2. In a large skillet over medium heat, cook chicken, onion, green pepper in oil (because my chicken was precooked, I cooked the onion and green pepper and then just added my chicken after). Once chicken is no longer pink, stir in Alfredo sauce and bring to a boil.

3. Stir in 1-3/4 cups cheddae cheese, parm cheese, salsa, milk, and taco seasoning.

4. Drain the pasta and toss with the chicken mixture. Divide between 2 8 or 9 inch pans (or 1 9X13 pan).

5. Cover and freeze one casserole. Cover and bake the remaining casserole at 350 degrees for 30-35 minutes. Remove from oven sprinkle with remaining cheese and return to oven for 5 more minutes.

*** to use the frozen casserole. Thaw in fridge. Remove from fridge 30 minutes before baking. Cover and bake at 350 for 50-60 minutes.