BBQ Chicken Pizzas
with Garden Salad
These pizzas are a breeze to whip up with flatbread that doubles as pizza dough. The sweet and smoky BBQ sauce base is sure to be a hit with the whole family!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Mozzarella Cheese, shredded
(Contains Milk, Wheat)
(Contains Egg, Milk)
Not included in your delivery
Before starting, remove pizza dough from fridge and rest in a warm spot for 20 min. Preheat the oven to 475˚F. Sprinkle both sides of dough with flour.Stretch into a rough oval shape on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)Let dough rest in a warm place, 8-10 min.While dough rests, pat chicken dry with paper towels, then cut into 1-inch pieces.Season with BBQ Seasoning, salt and pepper.
Heat a large non-stick pan over medium heat.When hot, add 1/2 tbsp oil, then chicken. (NOTE: For 4 ppl, cook in 2 batches, using 1/2 tbsp oil per batch.)Pan-fry until cooked through, 3-4 min per side.**Transfer chicken to a plate.
Meanwhile peel, then cut half the onion into 1/8-inch-thick rounds (whole onion for 4 ppl). Separate into rings. Cut tomatoes in half. Cut cucumber into 1/4-inch rounds.Thinly slice chives.
With floured hands, stretch dough again into a large oval shape. Spread BBQ sauce over dough. Sprinkle cheese over sauce. Top with chicken and onion rings.
Bake pizza in the middle of the oven until golden-brown and crisp, 14-18 min. (NOTE: For 4 ppl, bake pizzas in the middle and top of the oven, rotating sheets halfway through.)
Add spring mix, cucumber, croutons, tomatoes and yogurt sauce to a large bowl. Toss to combine.Drizzle ranch over pizza, then sprinkle with chives.Cut pizza into slices.Divide pizzas and salad between plates.