Its summer guys and gals! What better way to have a quick, yummy bite when you’re day is full of festivals and beach time than a quick (but amazing) Cowboy Pizza?
Now if you didn’t know by now, I’m a huge football fan. Since I am from Texas, it’s also no surprise that I’m a part of Cowboy Nation, a citizen who bleeds blue, a Dallas Cowboy fan. They’re the team with the largest fan base and the largest franchise in the NFL. So it’s no surprise that, being from Texas, they have their own BBQ sauce! And this, dudes and dames, is what has inspired today’s meal.
I’m working full time these days with a part time design job so my days are pretty busy. Because of this, I like to cook stuff ahead of time so when my heels are on fire, I can grab it, re-heat it and eat it right up! So you’ll find that a couple of the ingredients are just chopped and thrown on the pizza. If you have any questions as to how I prepared them, by all means, don’t be shy and drop me a line!
What you’ll need:
- 8 oz (two – three tenders) of grilled chicken sliced thin
- ¼ cup crispy bacon pieces
- ¼ cup white onions
- 4 slices smoked provolone cheese
- ½ cup cheddar cheese
- ¾ cup Official Dallas Cowboys BBQ sauce
- Premade, no freeze pizza crust
How to prepare:
- Sauce up the pizza crust ¾ is just enough to cover my pie. You can always add more. Just don’t add too much or you’ll end up with a soggy mess!
- Cover the BBQ sauce with torn slices of provolone cheese.
- Toss on the chicken, bacon and onions. I like to drizzle some a bit BBQ sauce after this step so the chicken doesn’t dry out in the baking process. But that’s optional.
- Top everything off with that generous helping of cheddar cheese!
- Bake at 425* for about 10 minutes or until cheese is nice and bubbly.
- Let cool for 2 minutes and enjoy!