Christine wrote:

> 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...


I douse the chicken in barbecue sauce: If the chicken goes on top of the
sauce, its risk of drying out is much greater. Monterey Jack (or pepper
jack) works well for the cheese.

If I use onions, I'll use red onions, but sparingly.

After the pizza comes out of the oven and sits for a minute or so, I like to
sprinkle it with toasted sesame seeds. I also like to serve it with a
vinegary cucumber salad or cole slaw.

Bob