Sunday Supper, BBQ Chicken & Corn Pizza with Spinach Salad Topping

the Painted Apron

3 years ago

Pizza and flatbreads are a great way to reinvent leftovers

We loaded the slow cooker up with chicken wings last Saturday

Island Time Chicken only takes minutes to prep,

which is perfect for busy summer days

You can make it with breasts or thighs too, whatever you like

There was enough chicken left over for a tasty pizza on Sunday

We also had leftover corn on the cob,

I always cook extra ears because I love to have some leftover

I have several easy ways to cook corn on the cob

Back to the pizza!

Unroll the pizza crust dough onto a baking sheet

and poke all over with a fork

Bake according to package directions until partially set

and it begins to turn golden

This pizza features both white and red BBQ sauce

you must remedy that immediately!

It’s wonderful on grilled chicken or fish instead of tartar sauce

You can also substitute plain mayonnaise,

or creamy Italian, ranch or bleu cheese dressing

A thin base layer not only adds an extra tang

but helps secure the toppings

Top the white sauce with chopped chicken,

drizzle with red BBQ sauce

and sprinkle it with bleu cheese crumbles

If you don’t like bleu cheese, skip cheese or

substitute goat cheese or a white melting cheese

like Mozzarella, Fontina, Manchego or Monterey Jack

Sprinkle with corn kernels, top with torn fresh spinach,

and season with pepper

Bake at 400 degrees for 10-12 minutes until crust is golden

Before serving give the spinach a whisper of olive oil

and finish with a light sprinkle of kosher or finishing salt

Cut into squares to serve

BBQ Chicken & Corn Pizza with Spinach Topping

Course Appetizer, Main Course

Cuisine American, Italian, Southern

Keyword BBQ chicken and corn pizza, BBQ chicken pizza, chicken flatbread, pizza, summer pizza

Prep Time 15

Cook Time 12

Prepare dough and partially cook until it starts to turn golden
Spread with a thin even layer of white sauce
Top with chicken and drizzle with red BBQ sauce.
Sprinkle with bleu cheese crumbles or cheese of choice.
Add corn kernels and top with torn spinach leaves. Season with pepper.
Bake at 400 for 10-15 more minutes or until it looks done.
Drizzle spinach very lightly with a few drops of olive oil and finishing salt. Cut into squares to serve