"Kate Connally" > wrote in message
...
> 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
>

As someone who grew up (well, teen and up) in Memphis, I can't stand Memphis
style BBQ. I don't like Elvis, either I do like your recipe for corn
chowder but I can't eat corn anymore

Jill