Here’s another rotisserie chicken recipe for a quick and easy dinner if you have some leftover chicken. As mentioned before, we try to make dough on Sundays, so that we have it on hand throughout the week for easy stuff like pizzas or pitas. If we don’t have plans, we like to do pizzas on Friday nights. We try to let Jasper pick the ingredients, but last time he asked craisans, hummus, and guacamole. I think we might have to put a few more perimeters on his ingredient options before we start letting him pick out dinner.

Barbeque Chicken Pizza
A Sara Original, attempting to taste a bit like Puccini’s

1 cup cooked, shredded chicken
1 cup barbeque sauce (recipe below)
1 small red onion, sliced
2 cups shredded cheese (we used colby, but feel free to experiment)

Preheat a pizza stone in a 500 degree oven. I like to assembly the pizza on one of those silicone baking liners (similar to parchment paper, but reusable). I learned this after many years of misshapen pizzas in trying to transfer the assembled pizza to the stone. If using the dough recipe above,  cut off about a grapefruit-sized amount of dough and roll it into your desired shape on a heavily-floured surface. Then transfer the pizza to a silicone baking liner or parchment paper (or don’t if you’re talented and can transfer it directly to the stone). Put the sauce, chicken, onions on the pizza, and then cover it all with the cheese. Place the assembled pizza onto the stone in the oven for 12-15 minutes.

As long as I can remember, my favorite condiment has been my mom’s homemade barbeque sauce. Even though I make it myself now, it never tastes quite the same as hers. Grant asks for it for Christmas and for his birthday, and we ration that stuff out throughout the year. Unfortunately for us, Jasper loves it too and calls it “Nana’s Sauce,” and asks for it on nearly everything. Make a big batch today!

Jan’s Barbeque Sauce
My mom’s famous sauce

44 oz ketchup
1 1/2 cups apple cider vinegar
1 1/2 cups sugar
1 tsp of the following herbs: rosemary, thyme, sage, majoram, oregano
3 tsp basil
1 bulb of garlic, minced
1 1/2 small bottle tabasco

Mix all of the ingredients together in a large pot. Bring to a light boil, and then reduce to a simmer, covered, for about twenty minutes. Reduce the heat to low and cook for another twenty minutes uncovered. Remove from heat, let sauce return to room temperature, and then bottle and refrigerate for your use or for gifts.