Wood-Fired BBQ Chicken Pizza with cheddar cheese, caramelized onions, and ranch drizzle

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1 Red Onion
  • 2 Boneless Skinless Chicken Breasts
  • 2 Naan Flatbreads
  • 3 oz. BBQ Sauce
  • 2 oz. Shredded Mozzarella
  • 2 oz. Cheddar Cheese, Shredded
  • 1/2 oz. Baby Arugula
  • 11/2 oz. Ranch Dressing
  • 1 oz. Shredded Red Cabbage

Directions

  1. Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.

  2. Peel and halve onion. Slice halves into thin strips (julienne). Rinse chicken breasts, pat dry, and season both sides with a pinch of salt and pepper.

  3. Place chicken on prepared baking sheet and bake 12-14 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Transfer to a cutting board, let rest 5 minutes, and cut into ½" thick strips. Replace foil on baking sheet. While chicken cooks, start caramelizing onions in next step.

  4. Heat 1 tsp. olive oil in a medium pan over medium heat. Add onions to hot pan and cook 10-12 minutes, stirring occasionally, or until browned. Add water, 1 Tbsp. at a time, if pan becomes dry.

  5. Place naan flatbreads on newly foiled baking sheet. Slather naan with BBQ sauce. Top with chicken pieces, sautéed onions, mozzarella, cheddar cheese, and a pinch of pepper. Bake 12 minutes, or until naan is crisp and cheese melts.

  6. Remove pizzas from oven and allow to cool 2 minutes. Top with arugula and a drizzle of ranch dressing, saving some for dipping if you’d like. Top with shredded cabbage.

  7. Slice pizzas into halves or quarters, if desired. Dip in reserved ranch and enjoy!

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