As some of you know, I can cook. And having recently developed an affinity for BBQ chicken pizza – compounded by a striking absence of BBQ chicken pizzas at the grocery store – I set out to create my own. The first attempt was a mild success; however a week a later, the second attempt was nothing short of delicious.

Nate Nichols' BBQ Chicken Pizza

Ingredients you'll need:

- Boboli Original Pizza Crust (1)
- Cattlemen's Classic Barbecue Sauce (6 tbsp)
- Cooked chicken breast (6 oz)
- Diced vidalia onion (2 oz)
- Chopped green pepper (1 oz)
- Sliced jalapeños (1 oz)
- Grated mozzarella cheese (4 oz)

After you buy your ingredients, the first order of business is to cook the chicken breast. I prefer to cook mine in a covered skillet with a bit of olive oil, liberally seasoned with basil and garlic salt. If you buy chicken that's pre-cut into strips, it means less cutting you'll have to do when the chicken's done being cooked.

Once the chicken is cooked and cut into manageable pieces, collect your ingredients and grab a round pan. But before we get into pizza-making mode, it's wise to preheat your oven to 450º. Even though the pizza's in there for a matter of minutes, you want it completely warmed-up by the time your pizza's ready to go in. Oh, and before it gets too hot, make sure you move the oven rack to the top position to get a nice brown crisp on the cheese.

With the oven warming-up, remove the Boboli pizza crust from the wrapper. Discard the included pizza sauce (or save for putting on toast with mozzarella cheese melted on top). Arrange your ingredients so that they can be easily accessible during the pizza-making process.

Apply Cattlemen's Classic BBQ sauce, either by measuring it out or dumping a bunch onto the crust. Too little sauce will make the pizza bland; too much sauce will make it taste like nothing but BBQ sauce.

Your sauced pizza should look something like this when it's all spread around...

The first topping to go on is the chicken. Mine in the picture is the last six ounces of a pound I cooked the night before, so it's full of what are essentially crumbs. Yours should look a lot more uniform.

Next is the onions. Even though I'm not a huge onion fan, the onions are what makes a BBQ pizza. Go heavy on 'em.

Conversely, green peppers should be used sparingly, as they should add more texture and visual appeal than taste. Not to mention they're full of water and too many peppers will make your pizza soggy.

I like my BBQ chicken pizza to have a little bit of spicy to it, hence the jalapeños. If you're a wimp, you can skip this step.

Finally, apply the grated cheese. Even though it looks like it might not be enough cheese, believe me, it is. Too much cheese can easily ruin a pizza.

Now the pizza's ready for the oven (and by now, your oven should be fully warmed-up to 450º – if not, you might want to call the repairman). If you forgot to move your oven rack up to the top slide, grab a pot holder and do it now.

Put the pizza in the oven and set your timer for eight minutes. I've found that nine minutes cooks it to near-perfection; but depending on your altitude and such, cooking times may vary.

When the highest points of cheese on the pizza are turning a crispy, golden brown, you know it's done. Carefully take it out and set it on the counter, marveling at the beauty before your eyes. It's also a good idea to let it cool for a minute before slicing.

That's all there is to it. Aside from cooking the chicken, it's pretty painless. Time to dig in.

What are you doing still reading this? Go eat your pizza.