Christine Dabney wrote:
> Heya folks,
>
> I got the idea of fixing a barbecued chicken pizza from both Damsel
> and Nexis. I think I will do it this weekend.
>
> I already have some roasted chicken that I can use. Now, I have been
> reading on various food blogs about this type of pizza... Most seem
> to use a bbq sauce as the "sauce" and then put the chicken on top of
> that...
>
> I think I saw here, that someone doused the chicken in the bbq sauce
> then put it on the pizza... I had been thinking along those lines,
> til I started reading the blogs...
>
> I have never made a pizza like this before... Those of you that have,
> how do you fix yours? Do you use the bbq sauce as the "sauce"? Or
> use something else? What other ingredients do you use? I think I saw
> Nexis mention smoked gouda, and that sounds pretty good to
> me...although I don't have any handy. I do have mozzarella though...
>
> Christine

I use the bbq sauce as the pizza sauce. I often make Memphis-style
bbq pizza with pork. But occasionally I make bbq chicken pizza.
I really don't think you'd like it with regular pizza sauce with
the bbq chicken on top. Those flavors would clash, I would think.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?