BBQ Chicken Pizza

Margheria Pizza We Had at the Naples Restaurant

Everyone seems to have their own idea of the perfect pizza. It could be a thin-crust, a dangerously deep Chicago-style, or a hammy Hawaiian. Neapolitan pizza is pretty different from anything you might find elsewhere in Italy, or anything called "pizza" cooked up around the world these days. The dough for the genuine Neapolitan pizza has to use the right kind of durum wheat flour and be left to rise for at least six hours. The toppings should use only buffalo-milk mozzarella or fior di latte cheese and local sammarzano tomatoes. The Neapolitan pizza must be made in a traditional wood-burning oven, and so on. In Naples, perfecting pizza is a local passion. There are hundreds of restaurants in Naples that specialize in pizza. By the way, I got all these information from the waiter at the restaurant in Naples where we were waiting for our pizza. We made a point to have a real Margherita pizza in Naples. It was so simple and so fresh. A big nail in my plan to make my Margherita pizza was that I couldn't find San Marzano tomatoes anywhere here! I had gathered basil from my garden, fresh buffalo mozzarella with no tomatoes. So had to change the plans slightly. Instead of making Margherita pizza, I ended up making bbq chicken pizza! Far different than what I actually wanted to make. Still, everything worked out and the fresh, home made pizza was a delicious delight.

BBQ chicken pizza
Ingredients
For dough: there is a recipe somewhere on my blog for basic pizza dough!

2 small breasts of chicken, roast and cut into thin slices
2 cups marinara sauce
1/4 cup BBQ sauce
Shredded mozzarella as required

How to:
Simple. Pre heat the oven to 450° F. roll out the dough into thin disc.
Spread both sauces, cheese and chicken.
Bake in the hot oven till the crust is nice and golden brown.