Barbecue Chicken & Cheddar Pizza
Prep time
Cook time
Total time
Serves: 4
  • 1 onion, thinly sliced
  • 6 large leaves lacinato kale, stem removed, leaves slivered
  • ½ cup barbecue sauce
  • 1½ cups cooked chicken, cubed
  • 1 Stonefire Italian Artisan Pizza Crust
  • 2 tablespoons mayonnaise
  • 1 cup chopped or shredded cheddar (5 to 6 ounces)
  • 2 tablespoons grated Parmesan
  • 1 jalapeño, sliced
  • Cilantro, for garnish
  1. Caramelize the onions: Set a heavy pan over medium heat. Add the butter and let it melt, then add the onions and cook, stirring very infrequently, until they sizzle and being to soften. Turn the flame to low, and allow the onions to slowly cook, caramelizing as they go. During this time, it is important to make sure the onions are spread as evenly as possible across the pan. Every 10 minutes or so, scrape the bottom and redistribute the onions so each gains the maximum amount of surface area. The intention is to slowly cook the onions so they sweeten in their own juices. If you stir too often, the onions will turn to mush. This process takes about 40 to 50 minutes. At the end, sprinkle the onions with salt. Turn up the heat slightly, add the kale, cover the pot, and cook about 5 minutes, stirring occasionally, until the kale is wilted. You can do this up to three days ahead of time. If you do, cool to room temp then store in the fridge.
  2. When you're ready to bake, preheat the oven to 475°F. If you have a pizza stone, put it in the oven.
  3. Scoop out 2 tablespoons of barbecue sauce from the measured ½ cup and combine it with the chicken in a small bowl.
  4. Add the mayo to the remaining barbecue sauce and stir to combine. Spread this on the crust, almost to the edges. Strew the onions and kale across the sauce, then top with the cheddar and parmesan. Place the jalapeño slices on top. Slide the pizza onto the pizza stone, if using; otherwise bake on a baking sheet.
  5. Bake at 475°F for 10 to 12 minutes, until the cheese is bubbly and the crust is golden. Let the pizza rest for 2 to 3 minutes, then garnish with cilantro and cut into 8 rectangles.
Recipe by Big Girls Small Kitchen at