This post is sponsored by McCormick in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Pizza night is always a hit with my kids and husband. I’m not a fan of those greasy pies delivered to my door. Instead, I’d rather make my own pizza. With a few shortcuts, this easy BBQ chicken and bacon pizza recipe can easily become a weekday supper regular.
Here’s my dirty little secret when I make pizza or calzones at home: store bought pizza dough. I buy it at my local grocery store, but I’ve been told your mom and pop pizza place will sell you dough too. You can also use the canned refrigerated pizza dough.
My kids always help me make pizza. I split the dough in half and they each make their own personal pizzas. Making their own pizzas is perfect for picky eaters because they can choose their own toppings. Thanks to this, my kids now like tomato sauce!
As you saw from my Sriracha sesame shrimp and grits recipe, I’ve become a fan of McCormick’s Skillet Sauces. The sauces are a great way to add lots of flavor when you’re short on time. Like all of my weekday dinners.
For this recipe, you can make the bacon ahead of time. I was about to say use the leftover bacon from your breakfast, but leftover bacon is an oxymoron. Once the chicken is cooked through, toss in the McCormick Smoky Applewood BBQ Chicken with Bacon Skillet Sauce. You don’t want the sauce to cook down too much because it will be come the sauce for the pizza.
The recipe makes enough chicken for 1 ½ pizzas so you can easily stretch it to make 2 14” pizzas. Or throw the leftovers on a salad for the next day.
The BBQ chicken and bacon pizza was a hit with both my husband and kids. Even I, who’s not a big fan of pizza, enjoyed the smoky, tangy and sweet flavors on a crispy pizza crust. Next time I need to make two pizzas so I don’t have to share.
- 3 slices thick cut applewood smoked bacon
- 1½ pounds chicken breast, cut into bite sized chunks
- ½ c onions, chopped
- 1 package McCormick Smoky Applewood BBQ Chicken with Bacon Skillet Sauce
- 1 1-pound package pizza dough
- 8 oz of fresh mozzarella OR 1½ c of shredded
- 1 stalk green onion, thinly sliced on diagonal
- Preheat oven to 425 F. Remove pizza dough from the refrigerator to get to room temperature while you prepare the toppings.
- Cut bacon into ½ inch pieces. Cook over medium high heat in a skillet until crispy. Drain onto paper towels and set aside.
- Drain bacon fat from skillet except for 1 Tablespoon (or enough to coat bottom of the pan). Cook chicken over medium high heat until cooked through, turning as needed. This will take about 10-15 minutes, depending on how big your chicken pieces are.
- Once chicken is cooked through, add McCormick Smoky Applewood BBQ Chicken with Bacon Skillet Sauce. Heat until sauce is warmed, about 2-3 minutes.
- On a greased cookie sheet, gently stretch the dough out until it’s about ½” thick. The key is to be patient and use the dough’s weight to stretch it out. If you try to work it too quickly, it won’t keep its shape. It’ll just snap back. You can make the pizza rectangular or round. It’s up to you.
- Once you’re happy with your dough, start adding the toppings. Start with the BBQ chicken and its sauce. Make sure to spread the sauce around as evenly as you can. Top with cheese, then the bacon.
- Bake pizza for 10-15 minutes until the cheese has started to brown. Garnish with sliced green onions before slicing and serving.
For more quick dinner ideas, check out McCormick’s Instagram, Pinterest and Facebook for inspiration. Take a look at what my fellow Sunday Supper bloggers have dished up with McCormick’s Skillet Sauces. You can see them all on our Easy Skillet Dinners Pinterest board.
This week, my fellow Weekday Supper bloggers are sharing their recipes too. Here’s the schedule–make sure to check them out!
- Monday – Spicy Cashew Chicken Stir-Fry over Broccoli Noodles by The Girl In The Little Red Kitchen
- Tuesday – Sweet & Smoky Lentil Sloppy Joes over Millet Cakes by The Wimpy Vegetarian
- Wednesday – BBQ Chicken & Bacon Pizza by I’m Not the Nanny <–You’re here!
- Thursday – Skillet Taco Pie by That Skinny Chick Can Bake
- Friday – Chicken Meatballs and Pasta Rosé by Cindy’s Recipes and Writings