A new twist on Game Day food - I combined two classics into one finger-lickin' dish. A thin-crut pizza topped with barbecue sauce and chicken....what's not to love? It was a huge hit, not a single piece left. To me, that's the mark of a dish worth making again. It's not what is said, but how much is left on the table. Even my mom, a die-hard Italian-sausage-&-mushroom-pizza lover had a few pieces! The best part is, I have tons of bottle barbecue sauce (mostly cheap/free from couponing) so this will be an easy dish to make again. Don't let the shortcuts fool you, it tastes like you slaved over the stove for this treat.
1 pkg. Betty Crocker pizza crust mix ($.69)
3 baked chicken thigh strips seasoned with garlic and pepper ($.40)
1/8 C. Sweet Baby Ray's Sweet Vidalia BBQ sauce ($.10 - after coupons)
1 tsp. oregano ($.05)
1/2 tsp. garlic powder ($.05)
1/2 C. shredded munster ($.30)
1/2 C. crumbled mozzarella ($.40)
2-3 T. parmesan ($.10)
1 T. olive oil ($.10)
Make crust according to package directions. Roll dough out thin.
Brush dough with olive oil place on a lightly greased baking sheet.
Brush BBQ sauce evenly over crust. Top with garlic powder. Sprinkle with munster.
Chop chicken strips into small, bite-sized pieces and sprinkle evenly over crust. Top with crumbled mozzarella, oregano, and parmesan. Sprinkle with oregano.
Bake at 350 for 13-15 minutes.
Cut into squares and serve with buttermilk ranch dressing and additional BBQ sauce for dipping.
Yields = 3-4 servings
Cost: $2.19
Cost per serving: $.71
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