The Two Pizzas
Rated 5.0 stars by 1 users
Category
Dinner
Servings
16 slices
Guest worthy pizza bursting with flavour. Prep is fast and easy if you roast the tomatoes the day before (like I did) so they're ready to go on the pizza. Leftover chicken from a previous barbeque is perfect for the Chicken Pizza.
You will note that I have not included quantities for most of the toppings. When making a pizza I just use my judgment on how much to put on according to our tastes.

Ingredients
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pesto (homemade or Sunflower Kitchen)
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thinly sliced red onion
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oven roasted tomatoes
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shredded mozzarella cheese (about 1 cup)
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goat cheese
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basil
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balsamic glaze
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pizza dough (homemade or from our freezer)
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1 chicken breast, cooked and thinly sliced (leftover BBQ chicken works well)
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1 sweet onion thinly sliced
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1 tbsp butter
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1 tbsp olive oil
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1½ tbsp balsamic vinegar
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1½ tbsp maple syrup
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½ green pepper, thinly sliced
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1½ cups shredded cheese, I used half smoked cheddar, half mozzarella
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pizza sauce
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barbecue sauce
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cilantro, chopped
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pizza dough (homemade or from our freezer)
PESTO AND ROASTED TOMATO PIZZA
BARBEQUE CHICKEN PIZZA (with Caramelized Onion)
Directions
Pesto and Roasted Tomato Pizza
Slice your tomatoes in half (I used roma but whatever you have) and remove the seeds. Place them cut side up on a baking pan. Top with some thinly sliced or chopped garlic, salt, pepper and a drizzle of olive oil.
Roast at 325°F for about 40 minutes. Remove and let cool. (This can be done the day before)
Stretch out your pizza dough to the desired thickness. I do this on parchment paper with a little oil spread over it. Top with pesto, then shredded mozzarella, sliced onion, tomatoes and dollops of goat cheese.
I like to use a pizza stone preheated in a 450°F oven. Slide the pizza onto the hot stone. Remove the parchment paper after about 5 minutes, sooner if it's getting quite brown. Bake for about 15 minutes.
Remove and top with chopped basil and balsamic glaze if desired.
Barbeque Chicken Pizza (with Caramelized Onion)
Melt the butter and oil, cook the sliced onion for 5-10 minutes. Add the balsamic vinegar and maple syrup. Cook until the moisture is cooked off, set aside.
Combine the pizza sauce and barbecue sauce and add 2 tbsp to the chicken, stir to combine.
Stretch the pizza dough, top with the sauce, then 1 cup of the cheese
Spread the caramelized onions over the cheese, then the green peppers and top with the chicken. Top with the remaining cheese and bake.
Sprinkle with the chopped cilantro before serving.