1(16 ounce)loaf French breadcut in half lengthwise
1/4cupbutter (a half stick)softened
1cupBBQ sauceuse your favorite
2cupscooked chickenI used rotisserie
1jalapeno peppersliced (optional)
1cupsmoked gouda shredded, see note
1handfulcilantro chopped (optional)
Preheat your oven to 400F and move the rack to the top third of the oven.
Cut the bread in half horizontally (try to do this as evenly as possible), add it to a baking sheet, and spread the butter evenly over the cut side of each half.
Bake for 5-6 minutes (this crisps it up a bit so it's less likely to go soggy after adding the toppings), then take it out of the oven.
Spread each half with the BBQ sauce, and then top with the chicken, red onions, jalapeno slices, and then the cheeses. I prefer to add the cilantro on after the pizza is cooked, but you can add it during this step before the cheeses if you prefer.
Bake for 12 minutes and then broil for a few minutes until hot and bubbly (watch it carefully so it doesn't burn).
Sprinkle the cilantro over top, slice into desired size pieces, and enjoy!
If you can't find smoked gouda, try smoked cheddar, regular cheddar, or just use more mozzarella. The smoked gouda adds another layer of flavor, so I highly recommend using it.
This pizza is very flexible... feel free to adjust the topping quantities as needed or sub with something else.
Serving size really depends how much people eat/what else it's served with.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.