I got this recipe from one of those Fundraising School/Community Cookbooks.
You know the ones: no pictures, just recipes submitted by friends, neighbors, coworkers and/or fellow group members. I’ve used this recipe so much that I have it memorized and the 20-year-old cookbook fell apart a few years ago anyway.
I got all the ingredients you see here, except for the crust, at Aldi. You can find a less expensive crust than Boboli, but I decided to splurge.
I sauté the sliced onions and sliced mushrooms in a couple of Tbsp of Olive Oil for a few minutes. Then I throw in a handful of the (fully cooked) chicken and 1/3 cup of BBQ sauce. Depending on how thick the BBQ sauce is, I may add a little water to thin it out. I spread this on a pizza crust, top it with mozzarella and a little cheddar (cuz I had some). Bake in a preheated 425 degree oven for about 10 -15 minutes.
A few months ago, I was doing a couple of meatless meals each week. I discovered you can make this a vegetarian pizza by adding more mushrooms and leaving the chicken out. I don’t think you can tell the difference between the mushrooms and the chicken in this recipe. Either way, it’s super simple to throw together and tastes delicious!