Sorry about that. Life, and stuff - you know?
But pizza! Pizza with grilled chicken, and caramelized onions, on a parmesan-garlic-Italian herbed crust!
It was passable. I thought it was maybe a bit too sweet but Matt loved it, and the Bear ate half of one of those pieces shown in the picture (for a 3 year old who practically lives on a diet of soup and beans and eggs, this is a triumph).
Caramelized onions rock my world, for serious. Halve an onion and slice into thin half moons, saute 15 minutes over medium heat with a splash of olive oil and a sprinkle of sugar to encourage caramelization...hello. I toss in a bit of chicken broth after they've softened, just for a bit of body, and right near the end of cooking I drizzle them with just a few drops of red wine vinegar. Come to Mama.
For the crust, I looked up an easy-ish bread maker pizza dough recipe because I didn't feel like kneading. It called for grated parmesan, a fresh clove of garlic and a hefty amount of Italian herbs. If I use this recipe again, I might pre bake the crust before topping it - I found it a little too bready and would have preferred a crispier crust.
Grilled Chicken & Caramelized Onion Pizza
2 boneless, skinless chicken breasts
1/2 cup tomato sauce
1/2 cup BBQ sauce (we used Kraft's Chicken & Rib)
1 onion, halved and sliced into thin half moons
1 cup mozzarella
salt & pepper
1 recipe pizza dough (we used this one)
Season chicken breasts with pepper and grill until juices run clear and chicken is cooked throughout. Chop into bite sized pieces; set aside.
Heat olive oil over medium heat in a large saute or fry pan and add onions. Separate rings as onions cook and soften; about 8 minutes. Season with salt and pepper. Continue cooking until onions begin to brown and caramelize; takes about 15 minutes total. Remove from heat and set aside.
Combine tomato and BBQ sauces; set aside.
If using a pizza stone, preheat oven to 420F and heat stone prior to applying crust. Otherwise, sprinkle a large baking sheet with cornmeal and press out pizza dough to desired thickness.
Spread with tomato-BBQ sauce, then onions - use your fingers to separate clumps. Sprinkle with chicken and then cheese. Bake until crust is golden and cheese has melted and browned, about 20 minutes.