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!
- 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
In a hot pan, add olive oil and cook onions until translucent. Add garlic and cook until fragrant.
Add mushrooms and sauté for a few minutes.
Add shredded chicken, barbecue sauce, and sugar. Stir continuously.
Season with salt and pepper to taste and take off the heat.
Time to assemble the pizza! Layer feta cheese and top with the chicken and mushroom mixture on your pizza.
Stick in your oven toaster for 10-15 minutes or until the edges of your crust are golden brown.