BBQ Chicken Pizza

Summer is BBQ time, and we LOVE to use our Charcoal grill.  In fact, I do not think we will ever go back to gas grilling.  Gas may be easier, but it doesn't come close to tasting the same!  The only problem with charcoal grilling is that I always hate to waste the briquettes, and therefore try to grill as much meat at one time as I can.  Consequently we always have left over meat, usually chicken.  What better solution for left-over chicken than to make BBQ chicken pizza!  

And having been recently inspired by The Pioneer Women blog (if you haven't read it, you should check it out!), I decided to document my dinner making experience.

Forgive me for not taking nearly as many pictures as Ree (Pioneer women) takes... it was a very hot day today and I did not want to keep the oven on any longer than absolutely necessary.

Start with your dough.  We have tried So many types of homemade pizza dough, and none can ever come close to Trader Joe's pre-made pizza dough.  If you blessed to have a Trader Joe's in close range you can find the pizza dough in dough form in a little baggy in the fresh food refrigerated section.  My favorite is the wheat crust.  Herb is also good.   You will need to bring the dough to room temp before manipulating.  Be sure to use lots of flour when shaping.  I do not claim to be a pro. pizza maker, so I will not even attempt to get the dough perfectly round.  Mine usually looks like some sort of alien shape.  (see final picture below).  

We add BBQ sauce (instead of tomato).  This is a must for BBQ chicken pizza-duh!  Only the best sauce from TJ's (Trader Joe's) will do!  

Then whatever cheese you have... this time I used feta, cause "feta makes it betta"!  

Then I will add whatever veggies I have on hand.  I almost always add broccoli- what broccoli on pizza??!!  Yes, it is the BEST. Plus it is Super good for you!  So good!  

And today I added Brussell Sprout- what brussell sprouts, are you kidding me??!!  YES!!! (I mean no, I am not kidding you!) Brussell sprouts.  And if you do not like brussell sprouts then you have never had them cooked correctly. (more on that later)  (My computer keeps underlining brussell- guess it's spelled incorrctly... but I can't figure out how to use spell check on the new computer so you are just going to have to put up with incorrectly spelled words.)  

Anyway, once you add your vegies (mushrooms, olives, greens... anything goes great), then you top with more cheese.  This time I used some mozzerella (apparently that is spelled incorrectly too.. oh well).  

It will look something like this:

 Bake at 450 to a golden bubbly.  Then it will look like this:

Then devour:

You will not be able to eat just one slice...