Friday Night Pizza

The last 2 days have been really busy, people running in and out, going here and there.  So fixing supper has been a challenge.  Thursday night was a series of "oops".  I cooked a yummy pork tenderloin - slicing 4 small slit in the top and stuffing the slit with 1/2 clove of garlic, salt and pepper.  Then I made macaroni and cheese.  I cook the macaroni, pour in some milk and butter and grate lots of cheese over it and stir.  Then I put in the oven for just a few minutes for the final cheese melting process.  It is very cheesy!  I don't use a recipe and I don't make any fancy white sauce to put over it.  I love it cheesy.  But, when it came to the beans and friend apples....that was a different story....I was trying to help out the girls and do other things and I failed to remember I had the heat under both the beans and apples to high and burned them both.  Oh, there were a few apples that could be spared, as long as you didn't scrape the burned brown sugar sauce out of the bottom of the pan.  But the beans, just tasted scorched.  Like I said, Betty Crocker I am not some days!

Last night was pizza night and we the last volleyball participant didn't arrive home until 6 p.m.  We all just kind of sat around the table and talked for awhile and they finally asked when we were going to eat.  Hannah helped me out with some yummy BBQ chicken pizza. When it was finally finished, it was so yummy.  I LOVE thin crust pizza, so our crust is thin and crispy.  I don't like to waste good stomach space on lots of crust, give me the good stuff. It's a great way to use leftover chicken.

BBQ Chicken Pizza

1 batch of your favorite pizza dough

1 bottle of Bullseye Original BBQ Sauce

Chicken, cooked and diced

Green onions, chopped

Bacon, cooked and crumbled

Mozzarella cheese, shredded

After I roll out the dough, I pour on the BBQ sauce.  I just cover the bottom of the crust because when the sauce gets hot, it seems to get thicker.  Sprinkle lotsa mozzarella cheese over the sauce and add the rest of the ingredients.  I bake it at 425 degrees for about 15 minutes or until everything is bubbling hot and the crust is brown around the edges.