NYC is famous for their architecture, crass people, beautiful central park, insane traffic, and of course- their pizza. No matter where you are in NYC you can barely move 15 feet without hitting a new pizza place that sells pizza by the slice. For those west coast people, its a crazy concept to think of a slice of pizza, but in NYC that is the norm. Its wonderful.
However, I really wanted to add some California into my routine so I decided to knock this recipe out with extra smokey flavors, extra spice, and of course... BACON. I really try not to eat that much bacon, although our recipes probably do not make that very clear, but when its meant to add the right flavors I definitely can not pass it up. So try this pizza out next time you are in the mood for a classic BBQ chicken pizza with a smokey twist, and I promise you will not be disappointed!
This particular iteration on the BBQ chicken pizza was actually made specifically for the bottle of wine shown in the 6th photo down. My fantastic team at work gave it to me on National Boss day and I knew I had to put it to good use! As I suggest multiple times here, go with Zinfandel ALWAYS with BBQ and you will not be disappointed. Thanks again to Meg, Christina, and Michael!
Start off by grilling your chicken breast, red pepper, and bacon. In a medium skillet on high heat, add in your sliced red onions and minced serrano pepper. Careful here, serrano pepper can vaporize into a pepper spray of sorts so open a window or turn on the fan.
Once the peppers and onions have cooked down like you see above, add in your sliced red pepper and sliced grilled chicken. If you start to get some char on the bottom of the skillet - good! Use wooden spoon to scrape that off and keep mixing it in with everything else. When you have added the chicken and peppers, remove the skillet from the heat for 5-10 minutes.
Add in your BBQ sauce, stirring thoroughly. We cool the toppings off just a bit so the bbq sauce does not evaporate all the moisture out of it. If you are left with a version of sauce that is too reduced, just add in some more.
Spread the toppings across your pizza crusts and spread out all over the pizza. Same rule as before, if you need a little more sauce just spread it on at this point. Top the pizza with your fresh cilantro and then add your Gouda and mozzarella on top.
Bake the pizza for 12-15 minutes at 400, or whatever heat your crust recommends. Enjoy this with a nice Zinfandel which is a PERFECT wine to accompany BBQ or a Petite Syrah which pairs excellently well with the spice and smokey nature of this dish.