Barbecue Chicken Pizza
1 package Fleischman's rapid-rise yeast
3 c. all-purpose flour
1 tbsp. sugar
3/4 tsp. salt
1 c. warm water
3 tbsp. olive oil
1 c. barbecue sauce
1 clove fresh garlic, minced
1 c. cooked chicken, chopped
1 large onion, halved and thinly sliced
1 1/2 c. shredded cheese (any combination of sharp cheddar, colby jack, fontina, mild/medium cheddar, etc.)
1/2 c. fresh parsley
Preheat oven to 425.
Heat 2 tbsp. olive oil to medium heat in a skillet. Add onions and cook 10-15 minutes or until golden and caramelized.
In a large bowl, whisk together flour, sugar, salt, and yeast. Add warm water and mix with a fork until combined. Briefly knead the dough and form into a ball. Coat with 1 tbsp. olive oil and allow to sit for about 5 minutes.
Press dough onto a pizza pan sprayed with nonstick spray. Poke surface with a fork to prevent air bubbles. Bake for 5-10 minutes or until about 80% done.
Top with barbecue sauce, garlic, onions, chicken, and cheese. Bake an additional 10-ish minutes or until cheese is melted and crust has continued browning.
Top with fresh chopped parsley, slice, and enjoy!
We are big fans of this pizza in this house! I make it every few weeks, and we rarely have leftovers. I'll admit that I undercooked the dough a little this time in my haste to sink into a plate of yummy sweet, tangy, cheesy goodness. It was still delicious, even if it looks underdone in the picture. Major plus: this only takes about a half hour start to finish!
Next! I've had a can of crushed pineapple in my cabinet for months, and I just couldn't seem to find a use for it. A Facebook friend recently shared a great recipe for pineapple cake, and I saw my golden (ha!) opportunity! This cake has no butter or oil, so it's pretty healthy, as cakes go.
Easiest Pineapple Cake*
2 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. vanilla
A pinch salt
20 oz. can crushed pineapple (undrained)
(Optional: 1 c. chopped nuts, which I didn't add. I'm not a huge fan of the nuts + cake texture.)
Preheat oven to 350. Mix all ingredients in a large bowl. Pour into a greased 9x13 pan and bake for 30-ish minutes.
My tip: really watch this cake while it's baking. The original recipe said to cook for 35-40 minutes, but mine was done way early. Maybe glass baking dish vs. dark baking pan matters. I always go with my dark metal pan. So, yeah. Just watch.
Now, here's my favorite thing about pineapple cakes: they get an awesome caramelized edge. The natural sugars in the pineapple turn into golden-brown perfection when heated.
I kicked up the sweetness factor by frosting with a homemade buttercream while the cake was still warm, but the cake itself would be moist and plenty sweet all on its own. The original recipe calls for a cream-cheese icing, which might be nice, too. I didn't have any cream cheese on hand, though, and I'm actually not a huge fan of cream cheese in sweet dishes. (I like it more in savory things like dips and casseroles.)