Barbecue Chicken Pizza

• 6 tablespoons unsalted butter
• 3 tablespoons olive oil
• 3/4 teaspoon garlic salt
• 1/2 tsp EACH dried parsley, dried basil

• 2 cups shredded cooked chicken or chicken breasts
• 1/2 tsp EACH smoked paprika, chili powder
• 1/4 tsp EACH chipotle chili powder, onion powder, garlic powder, salt

• 1 loaf French Bread, about 1lb, NOT a baguette
• 1 cup barbecue sauce, divided
• 1 packed cup (4 oz.) freshly shredded smoked Gouda 
• 1 packed cup (4 oz.) low-moisture freshly shredded mozzarella cheese 
• ¼ sliced red onion
• Other toppings of choice: pineapple, sliced jalapenos, diced bell peppers, etc.
• 1-2 tablespoons chopped cilantro 

1. Prep: Preheat the oven to 425°F and line a large (15×21 inches) rimmed baking sheet with foil. Set aside.
2. Slice the Bread: Slice the loaf in half lengthwise, then press the cut side down with your hands to flatten it and prevent it from mounding. This helps the cheese and toppings stay in place.
3. Garlic Butter: Melt the butter in a microwave-safe bowl, then whisk in the remaining ingredients. Use a pastry brush to coat the top of each slice with the Garlic Butter. Transfer to the oven and bake at 425°F for 6-7 minutes.
4. Prep Chicken:  While the pizzas are baking, toss the chicken in a large bowl with the chicken spices and ¼ cup barbecue sauce, then set aside.
5. Add Toppings: Remove the pizzas from the oven. Evenly top the pizzas with ¾ cup barbecue sauce, chicken, cheeses, red onions, and any other toppings (save the cilantro for after baking).
6. Second Bake: Bake for about 8-10 minutes, or until the cheese melts. Then broil on high (no need to move the pizzas) for 1-2 minutes to brown the top, keeping a close eye so they don’t burn.
7. Enjoy! Garnish with fresh cilantro, slice, and serve warm.

WHITE PIZZA (PIZZA BIANCA)

• 5 tablespoons unsalted butter
• 1/4 cup basil pesto

• 3/4 cup whole milk ricotta cheese
• 4 ounces cream cheese
• 1/2 teaspoon lemon zest
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic salt (or half garlic powder/salt)
• 1/4 tsp EACH dried thyme, pepper

• 1 loaf French Bread, about 1lb, NOT a baguette
• 2 packed cups (8 oz.) low-moisture freshly shredded mozzarella cheese, more or less, to taste
• 1/3 cup freshly grated Parmesan cheese (on micro planer)
• Toppings as desired: Roasted red bell peppers, artichoke hearts, sautéed mushrooms, olives, bell peppers, cooked sausage, etc.
• Coarsely chopped or torn fresh basil leaves for topping (optional)
• Fresh toppings such as arugula or spinach (optional, after baking)

1. Prep: Preheat the oven to 425°F and line a large (15×21 inches) rimmed baking sheet with foil. Set aside.
2. Slice the Bread: Slice the loaf in half lengthwise, then press the cut side down with your hands to flatten it and prevent it from mounding. This helps the cheese and toppings stay in place.
3. Pesto Butter: Melt the butter in a microwave-safe bowl, then whisk in the pesto. Use a pastry brush to coat the top of each slice with the Pesto Butter. Transfer to the oven and bake at 425°F for 6-7 minutes.
4. White Sauce: While the pizzas are baking, cube the cream cheese and microwave it on a plate for 30 seconds. Transfer to a bowl and whisk together with the White Sauce ingredients.
5. Add Toppings: Evenly top the pizzas with the White Sauce, mozzarella, Parmesan, and any other toppings. 
6. Second Bake: Bake for about 8-10 minutes, or until the cheese melts. Then broil on high (no need to move the pizzas) for 1-2 minutes to brown the top, keeping a close eye so they don’t burn.
7. Enjoy! Top with fresh basil leaves and arugula or spinach if using. Slice and serve warm!