This isn’t a food blog. Nor is it a blog with advice on how to woo. However, when an Evansville local makes a BBQ sauce so deliciously perfect, so exquisitely delightful, so wildly… saucy, I can’t help but think that MC’s River City BBQ Sauce and Valentine’s Day were made for each other. [Disclosure: the logo and labels for MC’s River City BBQ Sauce were designed by AmeriStamp Sign-A-Rama.]
Here’s where we’re heading:
And here’s the step-by-step wooing guide:
MC’s River City BBQ Chicken Pizza Ingredients
- 1 large onion, chopped somewhere between diced and chunky.
- Olive oil, just a smidge for sautéing the onion
- 16 oz sliced mushrooms
- 1 lb chicken breast, diced
- 16″ Pizza Crust – make your own or focus more on eating and use Boboli
- 2 Cups Cheddar Cheese
- MC’s River City BBQ Sauce
Preheat your oven following the directions on your chosen pizza crust. If you’re making your own crust, you probably don’t need me to tell you how to operate your oven. Dice your onion and sauté to just golden.
Add the mushrooms. After the mushrooms cook down a bit, feel free to start adding some MC’s BBQ Sauce. When your mushrooms and onions are done (you don’t want them too floppy), transfer them to a separate bowl. You probably won’t use all of the mushroom, onions and chicken for your pizza… that’s why they invented tomorrow… and BBQ chicken/mushroom/onion wraps. True story.
If you like a really messy dining experience, take your sauce all the way to the edge.
Cheesy nachos and cheesy pizza have a shared cardinal rule: layers. To get the cheese to permeate properly through the pizza, one must use a layering system. I added my mushrooms, onions and chicken then topped it with cheddar cheese.
I followed the recommended cooking time on the Boboli package. Since the chicken was cooked prior to putting in the oven, you really just want all the cheese melty and the crust crunchy. I put the pizza directly on the oven rack because I’m one of those like-it-crunchy folks.