Ingredients
- 1 ea Stuffed Crust Pizza Dough See notes for instructions.
- 1/4 ea Red Onion Chopped. Use more or less to your preference.
- 1 ea Barbecue Sauce Use an amount to your liking. I used a Hickory Bourbon sauce here.
- 1 cup Shredded Cheese I used a equal part blend of fresh Mozzarella, Gouda, and Cheddar.
- 2 slices Bacon Cooked and crumbled. See notes.
- 1 ea Chicken Breast
- 1 ea Andouille Sausage
- 1 ea Cajun Rub See notes.
- 4 tbs Butter
- 1 ea Parmesan To your liking. Grated.
- 1 ea Garlic Salt To Taste.
- 1 ea Chives Optional – To Garnish.
Instructions
- Gather your ingredients. See the bonus instructions and notes below for the prep steps. Get your over (or grill) going for 450, indirect.
- Put your crust on a very well floured surface. Even consider putting the flour onto parchment paper and then the crust on the flour.
- Spread your desired amount of barbecue sauce on the crust.
- Add the meats evenly across the pizza and then the cheese.
- Melt 2tbs of butter and apply to the crust.
- Sprinkle parmesan and garlic salt onto the crust.
- Ensure your pizza stone is well floured.
- Cook the pizza until it is done. About 15-20 minutes.
- Serve & Enjoy!
Prepping the Chicken & Andouille (bonus instructions!)
- Cut / Chop your chicken into bite size pieces.
- In a bowl, pour 2tbs of melted butter. Cover & Shake (or stir) until chicken is well coated.
- Add a healthy amount of Cajun rub. Cover & Shake (or stir) again untiil well coated.
- In a piping hot cast iron pan, cook the chicken. Flipping only once.
- Chicken is Ready!
- Slice up your andouille sausage (thin). Cook in a pan over medium heat until crisping up.
- Andouille is Ready!
Notes
- See here for my Pizza Dough recipe. I used a 1/3 portion for this particular pizza.
- See here for my Stuffed Pizza Crust methods.
- See here for my Cajun Rub recipe.
- See here for my Crispy Bacon Bits methods.
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