Recipe developed for Beemster
If you’re craving the barbecue flavors of summertime, but can’t wait for Mother Nature to give us some sunshine, whip up this Smoked Gouda and BBQ Chicken Pizza. Smoky Gouda and sweet barbecue give this pizza summer flavor straight from the oven. When the weather finally warms up, it’s even better on the grill – because, of course, everything is better on the grill! If you don’t have leftover chicken on hand for this, pick up a rotisserie chicken from the supermarket. Quick and easy for a weeknight dinner or for a delicious bite with an ice cold beer after a hot summer beach day.
I used a Boboli Pizza Crust for this recipe, but there are a variety of brands out there now and they come in all shapes and sizes. Any crust, flatbread or even pita or naan will work. You will just need to adapt the amount of sauce and toppings to fit your crust. It’s fun to use a pita or naan and make individual pizzas.
This pizza tastes great whether you grill it or bake it in the oven. I usually let the weather decide how I’ll be preparing it!
- 1 12- inch prebaked pizza crust
- 3/4 cup barbecue sauce divided
- 2 cups cut-up cooked chicken
- 1-1/2 cups shredded Beemster Smoked Gouda
- 2 green onions chopped and divided
- chopped fresh cilantro optional
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Spread ¼ cup barbecue sauce over pizza crust. Toss chicken with remaining barbecue sauce and arrange evenly over pizza crust.
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Sprinkle with half of the green onions and top with shredded Beemster.
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Place pizza on preheated grill and cook on low 10 minutes or until cheese is melted. Sprinkle with remaining green onions and chopped fresh cilantro.
Oven Method: Preheat oven to 425°F and bake 12 minutes or until cheese is melted. Sprinkle with remaining green onions and chopped fresh cilantro.
