For the BBQ Chicken pizza, I spread BBQ sauce on the crust and then cut up pieces of leftover grilled chicken. You could do this with any leftover meat you have on hand like turkey, beef, pork…and my mom and I love shrimp on pizza.
I sliced up a few green onions and sprinkled them on the chicken.
Then, topped the pizza with 2 cups of “Pizzeria” mixture cheese and put in the oven at 375F for 25 minutes.
The Chicken Bacon Ranch pizza was just as easy and quick as the first BBQ Chicken pizza, only I added veggies and my favorite, black olives to it.
I spread low-fat ranch dressing on a pizza crust, topped with sliced grilled chicken, both white and dark meat.
Then chopped up a green pepper and sprinkled over the chicken and added a 4 oz. can of sliced mushrooms to top off the peppers.
I love fresh bacon but because of the time crunch to get out the door and still trying to get a meal on the table, I have purchased a few bags of these “Real Bacon” bags to keep in the pantry. I covered the entire pizza with the bacon.
Everything is better with bacon. Amen.
Topped with 2 cups of mozzarella and then finished with an unmeasured amount of sliced black olives. I love black olives and have gotten to know olive farmers in California. California black olives are a favorite snack. Right up there with California almonds.
As the Chicken Bacon Ranch pizza baked for 25 minutes at 375F, the BBQ Chicken was ready. We started with it.
Miss A wasn’t so sure. She started with her apple slices and grapes but eventually warmed up to the pizza. I feed the kids a variety of flavors and foods with the hopes they won’t be picky eaters. It clearly worked with our 14 year old who will eat anything. The girls have some stronger opinions though.
One opinion of my quick family meal cooking who I always appreciate though is my husband’s. He is happy with anything I put in front of him…as long as there aren’t too many green veggies interfering with his meal.