Thursday, June 7, 2012

30 minute thursday's: bbq chicken and bacon pizza with arugula salad

Thanks so much for all your sweet comments last week.  I'm really excited about this series and I'm glad you are too!

For week two, I made BBQ Chicken and Bacon Pizza with an Arugula Salad, Shaved Parmesan and Lemon Vinaigrette.  It was so good.  I actually made it for lunch one day when Mark came home.  It's a really fresh and light dish, perfect for summer.  I hope you love it as much we did!

Ready to cook?

Here is what you'll need:

Ingredient List:

BBQ Chicken and Bacon Pizza

2 cups cooked shredded chicken, about 8 oz.
1/3 cup bbq sauce, approximately
1 pizza crust
10-12 pieces ready bacon, cooked and crispy
1 cup shredded mozzarella
2 tablespoons cilantro, chopped

Arugula Salad with Lemon Vinaigrette

1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice {approx 1 lemon}
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
Block of parmigiano-reggiano
1 package baby arugula

Okay, here we go...

First preheat your oven to 425 degrees {or if you are using raw pizza dough, like me, you can just heat it to the temperature that the package directs}.

Start with your chicken.  Measure 2 cups into a bowl.

{Note:  this is just shredded chicken from those deli chickens you can buy for $5 in your grocery store deli.  I always have some shredded chicken on hand.  There are lots of emergency meals you can make with shredded chicken, so it's a good staple to get every time you go to the store.  Shred it up and put in in a Tupperware when you get home and you will be glad you did later in the week.}

Next add in your bbq sauce and coat the chicken well.  Add more sauce if you need to until it looks well coated.

Since I don't use the pre-baked pizza crust, mine needed to par-bake for 5 minutes so I did that next.  If you use a pre-baked {like Boboli} you can skip this step.

Distribute the bbq chicken evenly on the pizza crust.

Next, chop the ready-bacon and distribute that on top of the chicken.

Then shred the mozzarella and top the bacon-chicken layer evenly.  Bake according to directions on pizza dough package.  If you are using a pre-baked, this should take about 12-14 minutes.  The cheese will be melted and bubbly and the top will get brown and done looking.

While the pizza is cooking, you can make the salad and prep the plates.

For the vinaigrette, first juice the lemon...

Add the lemon juice to a bowl with the olive oil, salt and pepper and whisk it all together. Taste for seasonings.

Toss the arugula in a bowl with the vinaigrette, adding just a few tablespoons at a time.  You don't want too much dressing or the arugula will be overpowered by the tart, lemon flavor. 

 Just enough to lightly coat the leaves.

Add a heaping portion of the dressed arugula to the side of each plate.

Using your vegetable peeler, peel a few ribbons of parmesan onto the salad and add freshly ground pepper on top.

By now your pizza is done and out of the oven.

Top with the chopped cilantro and allow it to cool for a few minutes.

Then you can transfer it to a cutting board and cut it into slices.

Serve alongside your gorgeous salad and enjoy!!


Here are 4 more quick "emergency" meals you can make with a shredded deli chicken on hand:

Grilled Cheese with Shredded Chicken
{Just like you always make for the kids, only add some chicken between the layers of cheese.  Serve with tomato soup}

Chicken Caesar Salad
{Just buy a bag of ready to go Caesar from the produce dept and add your chicken to it.}

Chicken Quesadillas
{Cheese, tortillas, and scallions.  Serve will sour cream.}

Chicken Taco Bar
{Serve buffet style with tortillas, chopped onion, cilantro, and salsa.  Rice and beans are great sides if you have more time.}


Happy Thursday Everyone!! The weekend is almost here!!


  1. Thanks for the recipe! I've been on a pizza kick for a couple of weeks now, so I can't wait to try this. My husband will be so impressed with me after making this!
    ps. I had to pin it! ;)

  2. Yummy! Adding it to the menu for next week!!! Thanks!!!

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