So I dont mean to over-talk this pizza up to such big proportions, but seriously, if you were ever a fan of the whole bbq-style chicken pizza craze, this Oh SO good.
*OK, theres kind of a lot of steps to this, so read through thoroughly before embarking on this adventure!*
This particular time, I used Trader Joes' whole wheat pizza crust... (but it's also very worth your time to make your own) also, I rolled it out slightly thinner than the instructions on the package directed, brushed it with garlic butter and pre-baked it til it was just slightly browned.
And because I'm just weird like I am, I have pre-cooked & portioned, shredded chicken in my freezer, ready to just be warmed through... Although most of you arent like me, it's quick to prep the chicken for this pizza- just poach a couple of chix breasts with some roughly chopped celery ribs, onion, carrot and garlic, as well as bay leaves, peppercorns and a couple dried hot chilies in simmering water until done. Let sit until cool enough to shred. Set aside.
Thinly slice 1 medium sweet potato. Toss the slices with a little olive oil, salt & pepper, and then grill the potatoes in a cast iron grill pan, turning over to crsip both sides, and then set aside. While the pan is still hot, grill 1 green bell pepper, cut into long strips, turning until lightly charred. Let cool and roughly chop. Set aside.
THEN, in another medium pan, caramelize 1 large yellow onion in butter on med-low until lightly browned, about 20 minutes, stirring often. Set aside.
Chop 1/4 lb. smoked bacon into 1/2 inch pieces. In a medium pan, fry the bacon 'bits' until crispy. (aka 'lardons') Remove and drain on paper towel lined plate. Set aside, reserving the grease and the pan:
take the cooked shredded chicken and saute it in the leftover bacon grease, toss a bottle of Ken Davis in and heat through.
Shredded Mozzerella, Cheddar (1-2 cups each) and Blue Cheese crumbles (about 1c)
1/2 c thinly sliced scallions
2 T. Fresh chopped parsley
1-2 tsp. crushed red pepper flakes
Lay sweet potato slices around the pre-baked crust. Spread reserved caramelized onions, grilled green peppers and lardons over potatoes. Top with the shredded chicken and bbq sauce from pan. Sprinkle the three cheeses, scallions, parsley and pepper flakes over top and bake until cheese is melted and lightly browned...