I really LOVE BBQ chicken pizza w/Alfredo..mmmmmmm!!! My husband's favorite is pepperoni w/sliced jalapenos. My other boys are split between the two.
A few years ago while I was attending a Scouting Round Table meeting, the guy taught us how to make dutch oven pizza. It is delish. He told us that the secret to good pizza is in the cheese. He used half Provolone and half Monterrey Jack cheese. The blend is SO yummy!! It melts SO nice and doesn't 'stretch' and pull all of itself off the pizza as you eat it! Since that meeting we have changed the way we make pizza in our house :)
My husband likes a thicker crust, but I like to make our pizza with a thin crust so that it is nice and crispy all the way to the middle. I don't think there are many things that are worse than a soggy pizza crust in the middle of your pie! Below is how I have found to make the perfect pizza...according to me anyway ;)
The Perfect BBQ Chicken Pizza w/Alfredo Sauce and Bacon
Monterrey Jack Cheese ~1/4 of a pound, grated
Provolone Cheese ~1/4 of a pound, grated
2 chicken breasts pounded thin, marinated in Italian Salad Dressing
Your Favorite BBQ Sauce
Bacon, cut into small pieces, fried and drained of grease
Directions: Grill your chicken. Salt and Pepper your chicken, I also sprinkle a little onion powder on it when I am cooking it for the pizza. When chicken is almost cooked through baste each side with BBQ sauce. Chop your chicken, add additional BBQ sauce and set aside. Roll out your dough to desired size of pizza(~1/4-1/2 inch thick), cover with kitchen towel. Preheat your pizza stone to 475 degrees as you preheat oven, put the pizza stone into cold oven (unless your pizza stone directions say not to preheat). When the stone is preheated, cover with a small amount of cornmeal. Transfer dough to pizza stone, coat dough with a thin layer of Alfredo sauce. Evenly arrange BBQ chicken over Alfredo sauce, we always add a little more BBQ sauce at this point...just drizzle it on. Top with your grated cheese (mix cheese together first so you have a good mix of both in each bite). Now add Bacon(obviously in the picture above I just tossed it on, you may want to arrange it more evenly). If you put your bacon on top of the cheese, the bacon will stay crispy. Bake at 475 for 13 minutes on the bottom rack of your oven. Remove and let cool a bit, cut...serve...enjoy!!
Same process for other types of pizza, just different toppings...same cheese :)
PS, for pepperoni pizza we use Hunt's 4 cheese spaghetti sauce from the can. Inexpensive and yummy!
PSS, Italian dressing is a SUPER simple...SUPER yummy marinade for grilling chicken!!
Another note....if you don't have a pizza stone, round cake pans work SO well for making pizza. Just spray a little cooking spray in the bottom, add a dusting of corn meal, dough and toppings. When we used to use the cake pans, I would put my topping clear to the edge of the pizza.