Barbecued Chicken Pizza

Pizza night is not always an easy thing to do around our house.  When we make pizzas, we have one gluten-free pizza, one vegetarian pizza and one pizza with lots of meat on it!  I am always looking for new ways to make homemade pizza and ways to use the barbecue.

Rob Hegberg, who is a personal trainer and teacher, mentioned to me that his favourite pizza is a barbecued chicken pizza on naan bread.  We have tried variations of a barbecued chicken pizza at our house, and they have become one of our favourites now too.  To make the pizzas quicker and easier, purchased naan bread makes an excellent crust for those who are not gluten-free in our family, and Judy G or Udi's pizza crusts work well for the gluten-free pizza.  My husband barbecues the chicken (and mushrooms for the vegetarian pizza) while I saute the onions and get the toppings organized.  These adjustments make pizza night much faster and more enjoyable for everyone!

Toppings:

• sliced, barbecued chicken breasts or leftover barbecued chicken (or portabella mushrooms for veggie version.  Google how to clean, prepare and barbecue).
• good quality gluten-free barbecue sauce such as OrganicVille or Dad's (for on the chicken as well as on the pizza).  *Look for one without glucose/fructose.
• sautéed, sliced red onion
• grated cheddar and mozzarella cheese blend (or daiya dairy-free cheese)
• pickled hot pepper slices or fresh tomato slices (add these at the end of the cooking time)

Spread barbecue sauce on the pizza crust or naan bread to taste.  Add the sliced chicken and sautéed onions and cheese.  Bake at 400 degrees Fahrenheit for 14-18 minutes, or until the crust and toppings are golden brown.  You could also finish off the pizzas in the barbecue instead of the oven, if you have a barbecue that has a very even cooking temperature.  Add fresh tomato slices or hot pepper rings if desired.  Enjoy!