Barbeque Chicken: Take 2

The other night, tired from a long day at work, I came home in need of a quick and satisfying dinner idea.  Lucky for me, I had some leftover barbeque chicken in the fridge, along with leftover cilantro from making tangy green apple slaw, an assortment of cheeses, and a ready-to-roll batch of Whole Foods pizza dough!  I was 30 minutes away from a super tasty barbeque chicken pizza - dinner dilemma solved!  This pizza is really a perfect way to use any leftover cooked chicken that's hanging out in your fridge.  Just give the chicken a quick dice or shred, toss it with your favorite barbeque sauce, and you're good to go!  Here's hoping that this recipe will help you turn leftovers into weeknight-dinner-gold!  So, without further ado...
 
Barbeque Chicken Pizza
(makes one large pizza)

1 batch pizza dough (courtesy of Whole Foods)
Olive oil, for brushing on the crust
1 1/2 - 2 cups leftover barbeque chicken (with accumulated sauce)
1 cup mozzarella cheese, grated
1 cup smoked gouda cheese, grated
1/4 cup parmesan cheese, grated
1/2 a red onion, thinly sliced
1/4 cup chopped fresh cilantro

Preheat the oven to 450 degrees.  Roll out the pizza dough to the desired thickness and arrange it on your trusty pizza pan/stone.  Be sure to use plenty of cornmeal on your pizza pan/stone to prevent sticking!  Brush the edges of the dough with olive oil, this will give you a perfectly golden-brown crust.  Next, arrange the barbeque chicken on the pizza, drizzling any remaining sauce over the chicken.  Add the red onions on the pizza (omit this step if you have an onion-hater at your house), sprinkle on all that glorious cheese, and pop the pizza in the oven for 15-20 minutes.  Once the cheese is gooey and the crust is crispy, remove the pizza from the oven and sprinkle with fresh cilantro.  Slice and enjoy!

Leftover barbeque chicken makes a welcome reappearance in the weeknight dinner line-up.