I haven’t been cooking these past few months since Ate Elena came back to our house. She’s the one who prepares our meals so I’ve been doing what I do best—eat. Lol! But lately, I’ve been wanting to mess around in the kitchen so I volunteered to cook my dad’s lunch today. Since he still had some leftover pizza, I decided to whip up a chicken and mushroom topping for it. Like always, I tried Googling an easy recipe but decided to just wing it in the end. I’m pretty sure you can make your own seasoning (if you don’t want to use store-bought barbecue sauce) and even top it with cheese (I ended up eating mine on bread with some grated edam cheese) if you want. I just tried to use up the feta cheese we had so that’s what I used on my dad’s pizza.
Maybe one day I’ll make this with pizza dough from scratch!
Barbecue Chicken and Mushroom Pizza
I tried Googling a recipe and then just ended up winging it. Came out great!
Ingredients
- 1 chicken breast fillet boiled and shredded
- 2 tbsp olive oil
- 1/4 cup garlic sliced
- 1/2 cup red onion sliced and separated into rings
- 1 can button mushrooms drained and sliced
- 1/4 cup barbecue sauce (I used Rack's)
- 1 tbsp sugar
- salt and pepper
- feta cheese
- 2 ready-made pizza crusts personal size
Instructions
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In a hot pan, add olive oil and cook onions until translucent. Add garlic and cook until fragrant.
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Add mushrooms and sauté for a few minutes.
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Add shredded chicken, barbecue sauce, and sugar. Stir continuously.
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Season with salt and pepper to taste and take off the heat.
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Time to assemble the pizza! Layer feta cheese and top with the chicken and mushroom mixture on your pizza.
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Stick in your oven toaster for 10-15 minutes or until the edges of your crust are golden brown.
