Ingredients:
- 1 Happie organic sprouted spelt crust
- 1/2 cup Head Country barbecue sauce
- 1/2 cup Suan's Scotch Bonnet Onion preserves (for dolloping on top)
- 1 1/2 cups cooked shredded chicken (rotisserie or about 2 chicken breasts)
- 2 cups shredded mozzarella cheese
- 1/4 large red onion, very thinly sliced
- Fresh cilantro, to taste
Instructions:
1. Preheat your oven to 450°F (232°C).
2. Spread a thin layer of Head Country barbecue sauce over the Happie organic sprouted spelt crust.
3. In a bowl, mix the cooked, shredded chicken with the remaining Head Country barbecue sauce until well-coated.
4. Top the crust with 1 cup of mozzarella cheese, followed by the sliced red onion and the sauced chicken.
5. Sprinkle the remaining cup of mozzarella cheese on top, and dollop Suan's Scotch Bonnet Onion preserves over the pizza.
6. Add fresh cilantro to taste.
7. Bake the pizza in the preheated oven for 10-15 minutes, or until the crust is golden brown and the toppings are bubbly.
Enjoy your delicious BBQ chicken pizza, enhanced with a spicy touch from the Scotch Bonnet preserves!