One of my favorite traditions with Hubs is Pizza Friday. We used to have it every single week, we loved having a super-easy dinner to kick off the weekend. It doesn't happen every week anymore since gluten-free pizza is a bit more expensive, but I still try to work it in at least once or twice a month.
Normally we just stick to cheese pizza - it's easy, and both of us actually prefer plain cheese. I always figured it was a good way to get in a meatless night, too. But if I go for toppings, I opt for either my childhood favorite, ham and pineapple, or BBQ chicken pizza.
Since I was trying to use up some leftover chicken and corn on the cob I had in the fridge, I went for the BBQ. I also added some caramelized onions (well, half caramelized - I got impatient after an hour and decided they were close enough) and topped it with fresh basil for a little extra kick of flavor. It was so delicious! The corn was my favorite part - it added a nice texture and a little hint of sweetness that went perfectly with the rest of the flavors.
- 1 Udi's Gluten-Free frozen pizza crust
- 2 tbsp barbecue sauce (I used Sweet Baby Ray's)
- 1 cup shredded mozzarella cheese
- 1/2 cup cooked chicken breast, chopped
- 2 tbsp corn
- 1/2 onion, sliced
- A few leaves fresh basil, cut into ribbons
Heat a medium skillet over low heat and add the sliced onions. Cook, stirring every 15-20 minutes, until caramelized.
Top the pizza crust with the barbecue sauce, then add the cheese and toppings. Bake at 375 for about 10 minutes for a frozen crust, 7 for a defrosted crust.
Top with the basil ribbons, slice, and serve.