This recipe was inspired by a pizzeria in our town. The pizzeria has the most unique, large slices of pizza I have ever seen, including a BBQ and Honey Mustard slice. I decided to recreate at home and it has a sweet and tangy flavor yet still filling from all the chicken.
2 boneless chicken breasts
½ cup chicken broth
2 cups + 2 Tablespoons BBQ sauce (I like Sweet Baby Ray’s)
Pizza dough (I used 1 Pillsbury pizza dough can)
2 teaspoons oregano
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
4 Tablespoons honey mustard dressing
1. Place chicken breasts in a crock pot and pour chicken broth and 2 cups of BBQ sauce over chicken. Cook on high 2-3 hours or low 4-6 hours. When cooked through, use two forks to shred the chicken right in the crock pot. Stir it around in the sauce that was created with the chicken broth and BBQ sauce.
2. Preheat oven to 375 degrees. Grease a large cookie sheet (mine was about 15″ x 10″) and spread out the pizza dough to the desired crust thickness (I spread out the dough to the edge of the pan). Using a fork, poke the dough about a dozen times to prevent bubbling and sprinkle with 1 teaspoon oregano. Bake for 8 minutes.
3. Remove pizza dough from oven and place the shredded chicken in a single layer on the dough. Sprinkle mozzarella cheese over chicken and then parmesan cheese on top of that. Sprinkle the remaining 1 teaspoon of oregano on top. To finish it off, drizzle the 2 Tablespoons of BBQ sauce and 4 Tablespoons of honey mustard over the entire pizza. Using a spoon to drizzle made it easy for me.
4. Bake in the oven for another 10-12 minutes or until cheese is melted.