When I Was Your Age....

Back in our collegiate, glutenous days, 

(Yes, we are covered in regular, old, gluten-filled flour!)

GF Guy and I loved to go to California Pizza Kitchen. We always ordered the BBQ Chicken Pizza sans onions. These days, we no longer frequent the good ol' CPK. Instead, we make our own, decidedly healthier, version. This quick, simple meal rarely makes an appearance in our kitchen. Probably because we never think to make it! However, when it does, we savor it! So, go ahead and take a trip back to the care-free college days! You will be glad you did!

BBQ Chicken Pizza

Ingredients:

- 1 organic Boneless, Skinless Chicken Breast

- Herbamare, Black Pepper, Cumin, Paprika

- 1 French Meadow Bakery GF/DF  Frozen Pizza Crust

- Annie's Smoky Maple BBQ Sauce

- 1 tablespoon fresh Italian Parsley, chopped

- Vegan Parmesan Cheese

- Rainbow Kale, chopped

- Vegan Gourmet Follow Your Heart Vegan Mozzarella Cheese, shredded

Preheat oven to 350 degrees.

Season Chicken on both sides with spices.

Heat a skillet over medium-high heat and spray with non-stick cooking spray.

Cook Chicken 3 minutes on each side.

Transfer Chicken to a Casserole dish and bake in preheated oven for 10 minutes.

(That is the recipe for picture-perfect, moist chicken every time!) 

Adjust oven temperature to 450 degrees.

Spread frozen pizza crust with Annie's Smoky Maple BBQ Sauce.

Top with chopped Parsley, Kale, Vegan Parm, chopped cooked Chicken, and Vegan Mozzarella.

Cook in provided pan about 12 minutes, until lightly browned and cheese is melted.