WE EAT | BBQ White Cheddar Chicken & Pineapple Pizza

Better than take out.  No joke.  This recipe is probably the most simple recipe I have in my books- I actually don't know that calling it a recipe is warranted.  I usually make a version of the Hawaiian BBQ Chicken Pizza every couple weeks, but this week I didn't have bacon or the Monterrey Jack cheese it calls for.  But, I did have white cheddar cheese.. so it was more of my original BBQ White Cheddar Chicken Pizza than Hawaiian BBQ.  But there was pineapple.  But no cilantro.  I forgot the cilantro.  Or I lost it because I rarely forget something at the grocery store.

Jordan hid it from me.  I'm convinced.

While I was prepping everything for dinner (by prepping I mean removing the entire 5 ingredients from the refrigerator), I thought to myself 'what a great meal to make WITH Parker and Jolie'. So- this post is a little different than the normal WE EAT stream of wide mouths and stuffed cheeks.  You'll get a play by play (meaning pictures galore) of making this semi-homemade goodness c/o two little birds.

BBQ White Cheddar Chicken & Pineapple Pizza
1 (13.8 oz) tube refrigerated pizza crust dough (I use Pillsbury Pizza Crust)

1/2 cup of your favorite BBQ sauce 

1 (15oz) can diced pineapples in juice, drained

1/2 red onion, thinly sliced

1/2 pound fully cooked chicken breast, roughly chopped

1-2 cup(s) shredded white cheddar cheese

Preheat your oven to 400 degrees.

Roll out the pizza crust dough onto a medium sized rimmed baking sheet, flattening it to fit to the corners.

Place the pizza crust into the oven for 6-9 minutes, until slightly puffed and beginning to turn golden brown. Remove from oven.

Spread BBQ sauce evenly over crust, smoothing with the back of a large spoon. Sprinkly your chicken breast evenly over top. Next add the pineapple and onion, as much or as little as you like. We like pineapple so we usually add quite a bit.

  Top evenly with shredded cheese.

Place back into the heated oven for another 6-8 minutes until the cheese is melted and the crust is golden brown (and delicious!)

I always volunteer Jordan to be the official dough-roller-outer.

 Jolie worked at it wisely.  Put a little 'back' into it, gurl.

Next it was time to spray down the cookie sheet with cooking spray so we don't stick! 

Shredding (and tasting) the cheese.  All baby fingers were safe and sound.

During our trip to Hot Springs a couple weeks back, we tried some amazing BBQ sauce at a little seasoning shop below the loft and ended up bringing some home with us- which inspired this entire meal to begin with.  Now.. if anyone can tell me where to get more?

 These baby fingers wouldn't stay out of the pineapple tidbits.  

I'll give you just two guesses at who it may be.

 Chicken | Purple Onion | White Cheddar

 First layer is the chicken.  

The onion is next.. 

 Some parts of the pizza were 'heavy' on the onion.

Those little fingers again..

 caught..

red-handed.

 The most professional taste-tester.  More tasting than building the last layer of toppings for this pizza.

 Learning proper kitchen hygiene c/o daddy.  We will have to work on the licking of her fingers part..and tasting nearly every other pineapple before it made it to the pizza.

 Since we pre-baked the crust for nearly 10 minutes, it just needs to go back in the oven to warm through the toppings and melt the cheese.

 mini pizza wedges for mini hands

 toppings were the best part.  So much so that Jolie picked off the onions and ate them first before anything else.

really.

While we are on this kick of BBQ and Chicken over bread and covering it with gooey cheese shreds - this is another favorite of ours, that I totally forgot about until I went to Google my {poorly-managed} foodie blog {Chocolate-Broccoli}: Raspberry Chipotle BBQ Chicken Pizza. 

A family affair that I'm pretty will  be on repeat.  Love my little sous chef(s).