Back in college, I was the president of a business club called Future Female Executives.

Sounds super-duper fancy, huh?

As much as I would love to believe I was shaping the lives of women majoring in business at Kansas State University, I’m pretty sure the only reason people attended these “super important meetings” was for the free food. I can’t blame them. The word “free” is the next best thing to the word “beer” for a twenty-one year old.

Even though I didn’t shatter any glass ceilings while I was el presidente, I want to introduce you to a group of women that are constantly changing the world. Have you ever heard of the Junior League? If not, let me give you the 411:

—-> The Junior League was founded in 1901 and is a non-profit charitable organization that is comprised of more than 155,000 women throughout U.S. Mexico, Canada, and even the U.K, which means it’s one of the largest volunteer programs in the world. Talk about kicking some volunteering Chuck Norris butt!

—-> Each of the 263 chapters publishes a cookbook every year in order to raise funds! How fun is that?

—-> Some famous Junior League members you might recognize; Betty Ford, Katharine Hepburn, Laura Bush, and even Julia Child!

Anyways, a chapter member of the Junior League in Wichita, KS chapter (holla’ hometown!) approached me and asked me if I would make one of their delicious recipes from their new cookbook, “Pinches and Dashes.” I immediately said yes! One of my goals this year is to join to the Denver chapter and start giving back to the community.

As I flipped through the cookbook, wiping the drool from my mouth, I finally spotted a recipe I knew I had to make. Do y’all remember the barbecue pizza from Pizza Hut? Do they still make that pie? Did you know Pizza Hut was started in Wichita, KS?

Anyways, I love me some barbecue pizza. Mr. B doesn’t fancy the sweet and savory combo, so I never get to order it. This is where you shed a tear for me. He’s also a sectional eater, which is another story altogether.

Okay, where was I? Yes, pizza.

This pizza is super simple to whip up, especially with store-bought pizza dough. You can totally make your own, I have huge respect for people who make dough from scratch. I, on the other hand, have the attention span of a four year-old, so Mr. Dough and me don’t do the rising tango. Besides sautéing some chicken tenders and mixing it with barbecue sauce, all you have to do is layer the pizza with pineapple, red onion, and lots of cheese. In the words of Ina Garten, “how bad could that be?”

But that’s not all, friends! The kind ladies of the Junior League Wichita chapter offered to give away a copy of their cookbook, “Pinches and Dashes” to a lucky reader! Yay!!

 

THIS GIVEAWAY IS CLOSED! 

CONGRATS TO …..KATY! Please email me your mailing address to collect your pasta prize!!! 

To Enter the Giveaway: (mandatory)

Answer the following question: What’s your favorite kind of pizza?  

Additional entries:

– Like Climbing Grier Mountain on Facebook. Leave a separate comment saying you did.

– Like Climbing Grier Mountain on Twitter. Leave a separate comment saying you did.

– Follow Climbing Grier Mountain on Pinterest. Leave a separate comment saying you did.

This giveaway will run from Monday February 18th – Thursday February 21st 10:00pm MST. The winner will be drawn using the random generate and promptly emailed about the cookbook winnings. The winner will have 48 hours to respond. If the winner does not respond in the appropriate time another one will be drawn. Check your email folks! Also, this giveaway is for U.S. residents only.

***I was not compensated for writing this post. All opinions expressed are of my own. Thank you Junior League of Wichita, Kansas!!!**

Print Recipe

Barbecue Chicken, Pineapple, and Red Onion Pizza

Yield: serves 6 to 8

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients:

1 pound chicken tenders
salt and pepper
3 tablespoons butter
1 cup barbecue sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
16 ounces fresh mozzarella, thinly sliced
1 1/2 cups Gouda cheese, shredded
1/2 red onion, thinly sliced
1 cup small fresh pineapple, drained
1/4 cup fresh cilantro
1 package store bought pizza dough

Directions:

Preheat oven to 425 degrees.

Place a silpat on a baking sheet. If using store bought dough, let it come to room temperature for about 20 minutes it will be easier to handle and roll out.

In a large skillet preheated to medium-hight heat, melt butter. Add chicken tenders that have been seasoned on both sides with salt pepper. Cook chicken tenders for about 10 minutes or until fully cooked through and no longer pink. Remove chicken from skillet, place on a cutting board, and begin to shred. Once the chicken is shredded, place it in a large bowl and mix it with 3/4 cup barbecue sauce, honey, molasses, and brown sugar.

Spread the remaining 1/4 cup barbecue sauce over dough that has been rolled out into a rectangle. Top with mozzarella and gouda cheese. Then top with barbecue chicken mixture, pineapple, and red onion. Bake for about 10 minutes. Remove from oven add a little more cheese and cilantro. Put back in oven for about 2 to 3 minutes. Garnish with fresh cilantro when done.

recipe from Pinches and Dashes Cookbook - Wichita Junior League Chapter

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