BBQ-chicken pizza

Makes 2 Pizzas



1/4 cup
1/4 cup
puréed onion, about 1/2 small onion
1 cup
1 cup
3 tbsp
1 1/2 tsp
1/2 tsp
1/4 tsp
smoked paprika
700-g pkg
refrigerated pizza dough
all-purpose flour, for dusting
2 cups
shredded rotisserie chicken
1 cup
grated sharp cheddar
small red onion, sliced into rings
chopped parsley, for sprinkling


  • HEAT a large saucepan over medium. Add beer, then onion. Gently boil onion with 1/4 cup beer over medium for 2 min, stirring constantly . Add ketchup, tomato sauce, brown sugar, hoisin, garlic powder, Worcestershire, paprika and pepper flakes. Continue stirring frequently, to keep sauce from splattering, until flavours develop, 5 to 8 min.
  • PREHEAT oven to 425F. Divide a 700-g pkg of refrigerated pizza dough into 2 portions. Roll out into rounds on a lightly floured surface. Transfer to a large baking sheet. Stir 1 1/2 cups beer BBQ sauce with 2 cups shredded rotisserie chicken. Divide between the two pizza bases, spreading right to the edges. Top each with 1 cup grated sharp cheddar cheese, then sliced red-onion rings. Bake in centre of oven until crusts are golden, 15 to 18 min. Sprinkle with chopped parsley.


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