Making homemade pizza is one of my favorite things. There's literally no end to the amount of toppings and flavor combinations you can try. One that I love to make and that is always a HUGE crowd pleaser, is my BBQ Chicken Pizza. Now - because I use shredded pepper-jack cheese AND pepperoncinis, this guy is a little on the spicy side - but that's just fine. It's a nice balance with the sweet taste of the BBQ sauce. You can use store-bought dough, make it yourself from scratch or from a pizza crust mix. For this particular recipe, I wanted to try pastry chef Jean-Yves Charon's pizza dough, famous for his croissants, sold exclusively by Williams-Sonoma (and one of Oprah's favorite things)! The dough arrives nice and cold, packed in dry ice. Once you're ready to bake, simply let it rise in the refrigerator, roll it out and you're ready to go. That's it a nutshell, but obviously you'll want to follow the pizza dough instructions.

Ingredients

Pizza dough
1-2 small boneless skinless chicken breast, cooked and sliced (depends on how much chicken you want!)
Salt and Pepper (for seasoning the chicken)
1 1/2 cup sweetened BBQ sauce (I used Sweet Baby Ray's - SO good) Note: I sometimes will add a little brown sugar to the BBQ Sauce over low heat.
1 cup sliced pepperoncini peppers
1 cup sliced red onion
2 cups shredded pepper jack cheese
1/2 cup chopped fresh cilantro

Directions:

Follow the baking instructions for the dough you're using. Mine called for preheating the oven to 500 degrees.

Season your chicken with salt and pepper, cooking it in olive oil until cooked through. Drain and place in a medium size bowl. Stir in 1/2 cup of BBQ sauce until chicken is completely covered. Set aside.

Once you've rolled out your dough, lightly drizzle it with olive oil. Add a layer of BBQ sauce followed by your chicken.

Add a layer of pepper jack cheese, followed by your pepperoncinis, onions and cilantro. Top it off with a little more cheese and this guy is ready to go in to the oven, at 500 degrees for 12 minutes!