Ok, so I owe all of you a huge apology. I’ve been seriously MIA recently and there’s no excuse. I’ve come to a serious cross roads with my blog.

First off, I’m allergic to everything under the sun so that makes things more difficult. Do I reposition the blog to put myself in a new niche? Do I put myself into an even smaller niche and continue with the Southern-style cuisine but without all of my allergy-ridden ingredients?

Second of all, my roommate just moved out (I already miss you Britt!) so now my financial situation has changed drastically. The one thing I know all other food bloggers can agree with me on, I have a seriously expensive grocery bill. And on a single income with a mortgage and now without a roommate? Definitely makes things a little tighter.

Like I said, none of these are valid excuses. I’m just trying to give you a sneak peek into what has been going on in my head recently.

I’m going to make a promise to you as my readers. I WILL stay in track! And I’m asking that you hold me accountable, k?

Deal? Deal.

Now, enough about that and more about this delicious pizza.

I’m sure you’ve all had or at least heard of California Pizza Kitchen’s infamous BBQ Chicken Pizza. There’s a reason its so famous: it’s really freaking good.

Typically, I’m traditional with my pizza. I’m a pepperoni and cheese pizza kinda girl. Every once in a while I’ll venture out and get a specialty pizza (white pizza anyone?) but pepperoni is my go to.

But this? This is good. Really, really good. The BBQ sauce gives it a sweet yet tangy flavor and the onions give it a little extra bite. And the cheese? Well, Tyler requested extra, extra cheese. With an extra side of Lactaid for me.

BBQ Chicken Pizza with Whole Wheat Crust

  • One package of refrigerated whole wheat crust (I used Trader Joe’s)
  • 2 boneless, skinless chicken breasts cooked and diced
  • 1/3 cup store-bought BBQ Sauce plus 1/4 for a drizzle
  • 1 cup shredded cheddar cheese
  • 1/4 of red onion, sliced in rings
  • chopped cilantro for garnish

Preheat your oven to 550 degrees.

Combine diced chicken with 1/3 cup of BBQ sauce and toss. Set aside.

Roll out your dough on a pizza stone (or pizza pan if you don’t have a stone) to your desired crust thickness. Top with BBQ Chicken and spread evenly across your dough. Next, add your cheddar cheese so that all of your chicken is covered.Top with red onion rings and drizzle with remaining 1/4 cup of BBQ sauce.

Put in the oven and bake for roughly 15 minutes depending on the crust thickness. You’re going for a crispy, golden brown crust and bubbly cheese. Garnish with fresh cilantro and serve.

Now, I’m off to catch up on some sleep since Bella decided to wake me up at 1:00 AM to go outside followed by a 5:15 wake-up call by yet another thunderstorm. Our weather  has been SO crazy recently. I can’t handle it. 105 degrees and sunny all day followed by a crazy thunderstorm paired with a tornado that knocks out power and tears down trees. Lordy be.