We were both starving after work, so while Shane was hassled by a door-to-door salesperson about our choice in internet providers, I popped a BBQ chicken pizza from Trader Joe’s into the freezer and boiled a couple of ears of corn from the market. I don’t recall when I first learned that you could have a sauce other than a basic marinara on a pizza. It was probably after college, around the time that I returned to meat-eating, that I discovered the wonder of BBQ chicken pizza.
When you think about it, what’s not to like? Instead of the sweet-savoriness of marinara, you get the tangy-sweetness of the barbecue sauce. Sure, it won’t work with all the typical pizza toppings – but that’s not the point, is it? I suppose if you don’t go for sweet things on your pizza – ripe tomatoes, pineapple, Canadian bacon, caramelized onion – the idea of putting a richly sweet sauce under a layer of mozzarella or smoky gouda might sound gross. But me? I love it. I also love pesto pizza, pizza with alfredo, pizza with black bean sauce, and crispy pizza crusts dipped in ranch dressing. And to think that I used to not even like the marinara! How things have changed.