Barbecue Chicken Pizza

I have finally found a pizza crust recipe that I love, so now I’m making pizza almost weekly and I’m loving creating new combinations for toppings.  Tonight I made Barbecue Chicken Pizza almost entirely from my food storage, with the exceptions of onion, mushrooms, and cheese.  I’m not Italian, but I’ve decided the key to impressive homemade pizza is a special sauce on a good crust.  The sauce I used tonight was a combination of traditional pizza sauce, barbecue sauce, and a teaspoon of Smoky Cajun Seasoning.  Of all the new AP spices, I think Smoky Cajun is my favorite because I love how its smoky barbecue flavor gives my recipes that lip-smacking quality. 

I mixed ½ c. pizza sauce, ½ c. barbecue sauce, and 1 tsp. Smoky Cajun seasoning together. Then I stirred in half of a pint jar of canned chicken (you could use store-bought canned chicken) into the sauce and spread it onto the pizza dough. I added sliced red onions and mushrooms before topping it generously with mozzarella cheese. 

Here is the pizza dough recipe I used from the Your Home Based Mom blog:

PIZZA HUT PAN PIZZA

1 1/3 c. warm water

1/4 cup nonfat dry milk

1/2 tsp. salt

4 c. flour (I used 1 c. whole wheat and 2 1/2 c. all-purpose)

1 Tbsp. sugar

2 1/2 tsp. (1 pkg) dry yeast

2 Tbsp. oil (I used grapeseed)

Combine yeast, sugar, salt, and dry milk in a large bowl.  Add water and stir to mix well.  Allow to sit for 2 minutes then stir again.  Add flour and stir until dough forms a ball.  Turn out onto a flat surface and knead for 5-10 minutes. Divide dough into 3 balls.  Grease three 9″ cake pans (or 1-9″ pie plate and 1-9 x 13 pan).  Using a rolling pin, roll out each dough ball to about a 9″ circle.  Spray the outer edge of the dough with Vegalene (or another nonstick spray).  Cover with a plate and place in a warm area to rise for an hour.

Preheat oven to 450 degrees.  Spoon about 1/3 cup sauce onto each pizza and spread to within an inch of edges.  Top with desired toppings and cheese.  Cook until cheese is bubbling, about 15 minutes.

My family gobbled up this food storage recipe.  Smoky Cajun gives recipes that distinctive warm sensation that is perfect for baked beans and barbecued meats.  I can’t wait to try it in my homemade baby back rib sauce. I think it’s a fun spice to add to food storage because of its unique flavor.