Barbecue Chicken Pizza with Roasted Sweet Potatoes, Peppers, Onions, and Rosemary on Multigrain Dough

Homemade pizza is probably in my top three dinners of all time. I love its versatility and the opportunity it provides to have a fairly healthy meal that's also a comfort food. :) I've written previously about some of my favorite combinations of toppings, and I've also shared an awesome savory pumpkin pizza dough recipe on the blog. Today I'm sharing a "recipe" for a most delicious pizza that Mike and I made last week - barbecue chicken pizza with roasted sweet potatoes, peppers, and onions on multigrain dough. YUM!

I used the multigrain pizza dough from Whole Foods when we made this pizza. Oh my goodness. This dough is the best! A Whole Foods very recently opened where I live, and I am sooo excited about it. Last week I picked up the last bag of multigrain dough that was on the shelves at the time, and I think it was meant to be. WF multigrain dough + me = a match made in heaven. Try not to be too jealous, fiance Mike. ;)

Now, this recipe doesn't really have exact measurements, per se. When making pizza, I just eyeball everything. So I apologize for not having measurements, but you'll get the idea!

Ingredients:

-pizza dough of your choice (you can make your own, of course!)

-barbecue sauce (I used a honey bbq sauce)

-cooked chicken, shredded or cut into bite-sized pieces (I baked a medium sized chicken breast with bbq sauce and then cut it into bite-sized pieces)

-roasted sweet potatoes (about 3/4 cup or so; I used leftovers I had roasted a couple nights prior, and at that time they were seasoned with salt, pepper, and rosemary)

-pepper (any color!), sliced

-onion, diced

-dried rosemary or other herbs of your choice

-shredded cheese of your choice (I used a store bought "Italian" blend of cheeses)

Instructions:

Preheat oven to 425 degrees. If using a pizza stone, preheat it in the oven (to prevent it from cracking). Saute your onion and pepper in olive oil, over medium heat on the stove, for 6 or 8 minutes until they start to get soft (they will cook more in the oven). Spread out your dough until it's as thick or thin as you'd like. Evenly spread a few tablespoons (or so!) of bbq sauce across the dough. Place the rest of your toppings (cooked chicken and veggies) evenly on top of the bbq sauce, and then sprinkle with your preferred flavor(s) and amount of cheese. I typically don't like my pizza too cheesy, as I don't want the cheese to overpower the taste of all the other delicious toppings! And it's healthier with less cheese too. ;) We chose to sprinkle some dried rosemary over top of our pizza before baking it. Feel free to add whatever herbs you might like!

(Terrible lighting there; sorry! But this is the dough with the bbq sauce spread on it.)

If you preheated a pizza stone, transfer the pizza to the stone and bake for 10 - 12 minutes (that's how long my pizzas take anyway!) or until the outer crust edges start to turn a light golden brown. I have preheated my pizza stone before, and I also haven't... It's turned out fine every time, but I guess you should probably do whatever your pizza stone's instructions tell you to do! I have an awesome Pampered Chef stone that my mom gave me. Love it!

Let your pizza sit for a couple minutes before slicing it. Then, ENJOY and try to hold back from eating the entire thing in one sitting. ;)

Below you'll see a slice of the bbq chicken pizza, but what's that on the left, you wonder? Well, it's the other pizza we made the same night! The second pizza was a tasty broccoli, tomato, and goat cheese pizza on Whole Foods white dough. Also super delicious! However, the bbq chicken and sweet potato pizza really stole the show, which is why I decided to share that one with you.

What toppings and flavor combinations do you like best on your own homemade pizza?!

Hope everyone is having a great week so far! :)