Barbecue Pizza (published in Chile Pepper Magazine)

Individual Barbecue Pizza

Published in Chile Pepper Magazine

Yield:1 pie * Zest Factor:Medium


This recipe will have you sneaking to the refrigerator for seconds in the dead of night.  Pure barbecue goodness oozes into the fresh mozzarella as your taste buds explode from the finish of the chile oil and spicy sopressata. It’s easy as cake to create but so delicious you’ll feel like you’ve discovered something sublime. Barbecue Pizza!

¼ cup barbecue sauce (Danielle’s Smoke & Spice BBQ Sauce works great for this)

1 (7 inch) flat bread

3 oz fresh mozzarella cheese (thinly sliced)

8 small slices spicy sopressata

1 jalapeño, thinly sliced into rounds

1 teaspoon hot chili oil (I used Chiu Chow Chili Oil)

Preheat oven to 450˚. Spread barbecue sauce over flat bread in a circular motion to coat evenly. Top with slices of mozzarella cheese, spicy sopressata and jalapeño slices. Bake about 12 minutes or until cheese is fully melted and dark on edges. Remove pizza from oven and drizzle with chile oil. Serve immediately, consume with delight. Enjoy!


3 thoughts on “Barbecue Pizza (published in Chile Pepper Magazine)

  1. Pingback: Time Saving Pizza Crust « Cooking with Aurora

  2. Pingback: Broccoli Rabe & Ricotta Pizza « Cooking with Aurora

  3. Pingback: Sausage Lovers Stuffing « Cooking with Aurora

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